So recently i home cured some bacon. It's delicious, and if you want to make it you should get this book:
So basically you get a pork belly (skin on):
Coat it in a dry cure rub (Kosher Salt/Sugar/Curing Salt{pink Salt}) Whooa Double parentheses, so intense. If you want it savory (who doesn't) add a ton of slightly crushed black pepper corns, garlic, and bay leaves.
Do almost nothing for a week, wash off all the junk, and walla! You've got bacon. There's, like, more to this, and measurements, and stuff. I mean, i can't give it all away.
"In this country, bacon is by definition smoked after it's cured, but the smoke is really a secondary flavor, like a seasoning... no special equipment is needed to make your own bacon at home." Charcuterie (pg.40)
That last quote is for my sister. For the seventeenth time DPL, not pancetta. Bacon.
Finally you roast it for a while to get the internal temperature up to standard so you don't die.
Here's some bacon porn:
How's that for some savory bacon action?
pappas, since when are you so into curing meats? at least you know your goals.
ReplyDeletea) Rude. Especially since I'm the one that had the presence of mind to buy you that book in the first place.
ReplyDeleteb) You need to get a vacuum sealer so you can send me stuff.
c) My bread turned out great. I'm making ginger cookies tonight.
I love the intertwining of you vast knowledge of charcuterie and familial interaction. Can’t wait to try the recipe. Don’t know why the above writer (Danielle) had problems with your blog, but sounds like unpleasantness to me.
ReplyDeleteIt does sound unpleasant. Thank you totally random commenter.
ReplyDeleteAlso i'm sure you bread turned out fabulous after you had to rush off the phone to knead it. It's commitment like that that turns 'making things' onto a whole new level, and your sister commenting about you in her blog.
I totally know my goals kirst. Bacon and babes. What else do you knead??