Joel Kiess
TVWBB All-Star
My second bacon:
I purchased a 4lb piece of belly at a local butcher - skin was off. I cured it using Bob's method plus some maple syrup and brown sugar and a little pepper. Here it is after a week in the cure:
flip side:
After about 2 1/2 hours it was reading 140' throughout
The butcher told me to bring the finished bacon back in and he'd slice it for me. Took him up on that! He even fried up a couple of slices and was pretty impressed - kept passing it around to everyone behind the counter to try. One guy said 'we could sell that'!
Here's a pound (4lbs yielded a bit over 3lbs):
Out of the frying pan and...
..onto the plate!
Better than my first attempt - adding the syrup and brown sugar gave it character that just the tender quick lacked. I also used some maple wood for smoking.
I purchased a 4lb piece of belly at a local butcher - skin was off. I cured it using Bob's method plus some maple syrup and brown sugar and a little pepper. Here it is after a week in the cure:
flip side:
After about 2 1/2 hours it was reading 140' throughout
The butcher told me to bring the finished bacon back in and he'd slice it for me. Took him up on that! He even fried up a couple of slices and was pretty impressed - kept passing it around to everyone behind the counter to try. One guy said 'we could sell that'!
Here's a pound (4lbs yielded a bit over 3lbs):
Out of the frying pan and...
..onto the plate!
Better than my first attempt - adding the syrup and brown sugar gave it character that just the tender quick lacked. I also used some maple wood for smoking.
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