Nothing says 'I love you, Dad' like homemade bacon

[Dogman]

http://www.dailylocal.com/content/articles/2011/06/15/life/srv00000119584461.jpg (http://www.dailylocal.com/articles/2011/06/15/life/srv0000011958446.txt#photo2)



http://www.dailylocal.com/content/articles/2011/06/15/life/srv0000011958446.jpg (http://www.dailylocal.com/articles/2011/06/15/life/srv0000011958446.txt#photo1)


By ALISON LADMAN, For The Associated Press
(http://www.dailylocal.com/articles/2011/06/15/life/srv0000011958446.txt#photo1)

Home-cured bacon? Sounds like one of those things the average person wouldn't in a million years attempt.

But what if we told you it's so easy a child could do it? And what if we also said the results are so good the bacon you make will blow away any you've ever tasted before, perhaps even redefine what you consider greatness (at least as far as pork products are concerned)?

In fact, the hardest part about this recipe may be the shopping. Bacon typically is made from the belly of the pig. It might be a challenge to find uncured pork bellies, but start by asking at your grocer's meat counter. If that fails, a butcher should be able to order one for you.

If the pork belly comes with the skin on, make your life easier and ask the butcher to trim it off.

After that, it's just 30 minutes work spread over seven days, then you're done.

This recipe makes 2 pounds of slab bacon (uncut), which then can be cut as you see fit. But the recipe is easily doubled or tripled and the excess can be sliced, layered between sheets of parchment paper, then frozen.

The basic recipe calls for a mildly sweet-and-spicy blend of brown sugar and black pepper. To that you can add any number of seasoning variations. We've included a few delicious suggestions, but feel free to add whatever seasonings you prefer.

Home-Cured Bacon

Start to finish: 7 days (30 minutes active)

2 cups kosher salt

2 cups packed brown sugar

1 tbs ground black pepper

2 pounds pork belly

In a medium bowl, mix together the salt, sugar and pepper. Add any additional seasonings, as desired (see suggestions below).

Find a container that will hold your pork belly comfortably with 1 to 2 inches of space on all sides. A deep baking pan or casserole dish is a good choice. Spoon about half of the salt mixture into the container, spreading it in an even layer. Set the pork belly over the salt, pressing it gently into the salt mixture. Pack the remaining salt mixture over and around the pork.

Refrigerate, uncovered, for 6 to 7 days.

Remove the slab of pork belly (now bacon) from the salt mixture. The bottom will resemble wet sand. Discard the salt mixture. Rinse the bacon under cool running water. Pat the bacon dry with a clean towel. Use a very sharp knife to cut the bacon into slices, then refrigerate up to 5 days or freeze up to 3 months.

Fry or otherwise cook the home-cured bacon as you would purchased bacon.


Flavor Variations

Maple — Substitute granulated maple sugar for the brown sugar.

Hunter — Add 1 tablespoon dried thyme, 1 tablespoon dried savory, 1 tablespoon crushed mustard seeds, 5 crumbled bay leaves and 2 tablespoons crushed juniper berries.

Smoked Pepper — Add ¼ cup smoked paprika and 2 tablespoons red pepper flakes.


http://www.dailylocal.com/articles/2011/06/15/life/srv0000011958446.txt


Edit: Yep! It is that easy. ;D

[Shami-Amourae]

We did stuff like this in culinary school. You can also make pancetta with pork belly. It's like an Italian version of bacon that's rolled, then sliced thin (and flavored with garlic, nutmeg, and other things.)

[hoarder]

It seems like pork would cure better if you sliced it first. I doubt the curing solution would penetrate through fat.

Anyway, it looks like a good recipe. The chemicals most bacon is cured with today is poison. I don't eat bacon any more.

[Dogman]

It seems like pork would cure better if you sliced it first. I doubt the curing solution would penetrate through fat.

Anyway, it looks like a good recipe. The chemicals most bacon is cured with today is poison. I don't eat bacon any more.

Yep! Reading the ingredients on a package of bacon, is not for the faint of heart! The store bought will keep in the frig almost forever because of the preservatives and crap. If you like bacon, well here is the way to heaven!

Making your own, and you are not limited to pork belles, Google is your friend when it comes to cuts of meat that can be made into bacon. That will not have anything in it that you do not want. And it is so dammed easy to make, it is almost a crime not too.

http://foodbeast.com/content/wp-content/uploads/2010/07/how-to-make-bacon-2.jpg

[mightymanx]

FALSE FLAG FALSE FLAG ALERT ALERT ALERT THIS IS GOING TO DESTROY YOU AND YOUR LOVED ONES.








It calls for Kosher salt in the recipe.


;D;D;D;D;D;D;D

[Dogman]

FALSE FLAG FALSE FLAG ALERT ALERT ALERT THIS IS GOING TO DESTROY YOU AND YOUR LOVED ONES.


It calls for Kosher salt in the recipe.


;D;D;D;D;D;D;D


Dam , butt sniff, ;D;D;D Ok so sub the kosher with curing or rock salt, sea salt .

410

[crazychicken]

ALLRIGHT!!!!!!!!!!!!

Thanks

CC

[Shami-Amourae]

Actually Kosher salt is some of the best quality. There's no chemicals in it like the goyim are forced to get.

[horseshoe3]

This is not curing, it is simply seasoning. Traditional curing would involve smoking after seasoning. The smoked slab could then be stored in a cool dry place (root cellar) for months. When you wanted to eat it, you would slice and fry it up.

[Dogman]

This is not curing, it is simply seasoning. Traditional curing would involve smoking after seasoning. The smoked slab could then be stored in a cool dry place (root cellar) for months. When you wanted to eat it, you would slice and fry it up. Yes , what this does is make "green" (not color)bacon. Then for long term storage , it needs to be cold smoked. Ends up like smoked hams that do not need to be kept refrigerated.