Work in progress-18 lb side.
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mmmmm. Bacon
- Thread starter Jim
- Start date
I'll take two!
If you're PIFing then i'm in.
Commander Quan
Commander Yellow Pantyhose
I just picked up a 12 pound side. I was going to to half with the cure I used before, and half with a wet cure, but I'm not feeling particularly motivated to to both so it may just be the dry cure for all of it.
- Thread starter
- #5
Well at the end it becomes a wet cure either way really- I am trying a slight modification this time buy placing the side under a weight for the first 24 hours, it really seemed to speed up the process. I just dropped a tray over the meat and put 2 1 gallon jugs of water on the tray. The meat already seems firmer and is 1/3 the thickness already. I moved them to plastic bags with the liquid for the rest of the time.
While I suspect this post might be more appropriate in the Speakeasy forum, I have to recommend trying this recipe for bacon-infused bourbon:
http://www.mrbaconpants.com/2009/08/pdt’s-bacon-infused-old-fashioned/
I've been to the bar in NYC that is famous for making an Old Fashioned with the bacon bourbon and a touch of maple syrup. Even if it sounds a bit weird, it's delicious!
Here's a photo-illustrated guide to the same recipe:
http://www.fieldandstream.com/photo...bacon-infused-bourbon?photo=0#node-1001454643
Enjoy, my fellow bacon-loving friends!
Nick
http://www.mrbaconpants.com/2009/08/pdt’s-bacon-infused-old-fashioned/
I've been to the bar in NYC that is famous for making an Old Fashioned with the bacon bourbon and a touch of maple syrup. Even if it sounds a bit weird, it's delicious!
Here's a photo-illustrated guide to the same recipe:
http://www.fieldandstream.com/photo...bacon-infused-bourbon?photo=0#node-1001454643
Enjoy, my fellow bacon-loving friends!
Nick
Two nights ago I stopped at my local butcher shop and purchased 4 strips of bacon cut 1/2" thick. Placed them in a plastic resealable bag with 1 cup of brown sugar and 2 tablespoons of Dijon mustard and gave them a nice coating. Placed them on a cooling rack and put them on a cookie sheet covered with aluminum foil. Put it in the oven for 20 minutes at 400 degrees and afterwards let it sit for 5 minutes.
Man, talk about meat candy. I cut the strips in 1/2 and took 4 pieces and had one helluva BLT. The kids ate the other pieces all the while nodding their heads saying: "Dad, this is really good."
Ah, the magic of bacon.
Jim, looks as if you have a whole Magic Kingdom right there.
Man, talk about meat candy. I cut the strips in 1/2 and took 4 pieces and had one helluva BLT. The kids ate the other pieces all the while nodding their heads saying: "Dad, this is really good."
Ah, the magic of bacon.
Jim, looks as if you have a whole Magic Kingdom right there.
....I love making bacon on the beach...
Admit it- I'm a great guesser.
And I love that knife!
And I love that knife!
That really looks great Jim. Envious of the knives too.
Looks like a great start.
- Thread starter
- #12
Update on the Bacon- here is Mr swine after the cure and before the smoke.
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confucius say, good meat mean happy belly.
I wish you were my neighbor, Jim. Is there anything you don't do well?
You have no idea how afraid I was to re-open this thread.
The next update may be too much for me to handle.
The next update may be too much for me to handle.
Commander Quan
Commander Yellow Pantyhose
Jim, how did you cut the rind off? In my previous attempt I think I cut too much of the fat off the side.
Looking good! Just curious, did you try any uncured side? I actually like to cook half bacon and half plain side in dishes, it kind of makes a sweet and salty thing happen.
Can't wait to see the finished product.
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