Comments on: Making Bacon

By: Helen A

Helen A — Sun, 30 Oct 2011 06:37:02 +0000

To prevent nasties like botulism, to give a a nice pink colour (otherwise bacon is grey coloured when cooked) and the earliest records of cured meats showed that the region they came from the salt naturally had nitrates in it. nitrates/nitrites are not a new thing and nor are they bad for you in the amounts they are supposed to be used in.

By: elizabeth

elizabeth — Wed, 16 Feb 2011 21:52:46 +0000

I realise this is an old post, but why on earth would you put nitrites in your food?

By: SOUTHERNMAN

SOUTHERNMAN — Tue, 02 Mar 2010 00:33:32 +0000

I buy whole pork belly from a local grocer He orders them for me.Avg around 6- 8 lb ea. Morton Maple curing salt is what I use for curing bacon ,hams They also make a product called Tender Quick These product can be found @ Morton`s Salt When It Rains it pours! Products Descriptions prices , order direct from the site 7Lb bag 8.99 plus shipping bulk orders are cheaper. I have made there Salami , Sausage. Recipes on the site Check it out

By: Michelle of Montreal

Michelle of Montreal — Tue, 04 Nov 2008 19:23:45 +0000

Great to see someone making bacon without a smoker. I will have to try this out.

By: Charcuterie fetish object - The Last Appetite

Charcuterie fetish object - The Last Appetite — Sat, 20 Sep 2008 08:04:52 +0000

[...] a nice patina of wear, the blade remains sharp. It slices through home-made bacon with ease. It shaves salami in thin, papery slices. It has a degree of difficulty that makes it a [...]

By: Claudia (cook eat FRET)

Claudia (cook eat FRET) — Tue, 29 Apr 2008 00:07:29 +0000

great post
i stumbled onyo you…

glad i did!

By: French Fry Coated Bacon on a Stick » The Last Appetite

French Fry Coated Bacon on a Stick » The Last Appetite — Sun, 20 Apr 2008 04:30:58 +0000

[...] If you’re keen to replicate, do so at your own risk. Follow the french fry coated hot dog recipe, omit the hot dog and substitute with a thick slice of homemade bacon [...]

By: stickyfingers

stickyfingers — Tue, 25 Mar 2008 04:53:23 +0000

Mmm Smokehouse.

Sounds like a good question for the Chef Talk forum or the Chef2chef portal or indeed for Harold J McGee.

By: Cindy

Cindy — Fri, 21 Mar 2008 04:08:16 +0000

Home-made bacon looked so good,
I’m sure it’s way healthier then the store bought ones too!

By: grocer

grocer — Fri, 21 Mar 2008 03:12:34 +0000

like sticky we smoke (food) on the weber.
dunno about the bags at all. what about the oven bags at the super duper?