Richard Batey
TVWBB Fan
Josh, as I said in an earlier post (this thread is spread around on this forum, so I guess I'll pick it up here), you inspired me to make bacon. I followed your method, (Josh's earlier post) and recipe for the Maple and Garlic Cured and did two others - Sichuan Surprise and Chorizon. Yesterday I smoked the four slabs. We used the garlic cured version in a carbonara pasta last night. Excellent! This morning cooked some of the maple cured. Excellent! Haven't tried the other two flavors but do believe they will be keepers.
I've put photos and a description of the process here: MAKING BACON.
If you haven't made your own bacon, it's well worth the effort. Lots of fun and very tasty. Be the first one on your block to bring home a pork belly!
Richard
I've put photos and a description of the process here: MAKING BACON.
If you haven't made your own bacon, it's well worth the effort. Lots of fun and very tasty. Be the first one on your block to bring home a pork belly!
Richard