Charcuterie (home made bacon)

[BigCasino]

Another Hobby/Lifestyle of mine thought I would share this weeks bounty

this started off as a 9 and 1/2 lb fresh porkbelly from my butcher, I needed 1lb of it for another Christmas project I am working on, so I cut off a 1 1/2 lb chunk for that and ended up with 8lbs of fresh porkbelly using the dry cure method from the book "Charcuterie" by Ruhlman and Polcyn I mixed up the basic cure in the recipe and then added my own favorite spices let the belly cure for 8 days in the fridge and then a sit in the fridge over night to form a pellicle, and then a 7hr smoke at 135 degrees with Maple chips

oh and we started baking our own bread every week as well so that toast is home made as well, we just need to get chickens again!

Thanks for looking,
Harry

 

[mark]

BACON FOOD OF THE GODS,,,nice job,,,, :cheers:

 

[DrumsAndBeer]

Awesome job Harry.

Don't forget the home grown lettuce and heirloom tomatoes.

I bet that bacon is really great!

 

[MisterE]

You said the magic word....BACON!!!!!!!!!! :bounce:

 

[Frozenthunderbolt]

Salumi: their other book is also an execellent read.

I have a 1/2 hog on order for the new year so will have lots to play with!

 

[George Kaplan]

BACON!



"Nuff said.