Tomorrow will be my last day at work so I will no longer be bringing home the bacon. However, I can make some at home instead :) I found some pork belly in the grocery store, but it was already cut into strips. They are crazy thick, but still not the whole slab of belly the recipes use. I am thinking that this will cut down on my cure time in the fridge since I seasoned both sides of each strip and they have less meat to cure compared to working with a whole slab. I am guessing I will cut the cure time down by a few days. This could mean I will have bacon even sooner, which is alright by me!
I decided to go with the seasoning recipe here:
http://www.saveur.com/article/Recipes/Home-Cured-Bacon
I left out the sugar though. I am just know realizing that I forgot to pat the pork belly dry so I hope that doesn't ruin anything. Oh well.
I also busted out my camera for this momentous occasion.
The pre-bacon goodness :)
Isn't it just beautiful
The garlic and seasoning blend. We didn't have a spice grinder so I tried a few methods with little success. We might need to get a spice grinder if this blend doesn't work out.
The hopefully delicious goodness before it went into the fridge. Fingers crossed it all works out! Now I just have to decide if I want to smoke it in the smoker or put it in the oven.
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