Comments on: Making Bacon

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?

By: Phil Lees

Phil Lees — Fri, 21 Mar 2008 02:25:55 +0000

While I’m on the topic, are there any food scientists out there that have tried smoking something inside a gas-permeable plastic? Is it possible to smoke under vacuum? Are there any plastics out there that let smoke in, don’t disintegrate at 60oC, but don’t let water out (e.g. gas-permeable/liquid-impermeable?

By: Phil Lees

Phil Lees — Fri, 21 Mar 2008 02:01:04 +0000

Michelle - I forgot how hard it is to get good pork belly in the US, if you don't have a decent butcher (or a Chinatown) handy. Oddly, I think it's a cut that has become more popular in Australia since I've been away over the last three years. Paul - I've seen the BBQ Galore smoker - you are talking about the offset smokers like these?

Amazon.com Widgets

I'm after something that gives me much more control at low temperatures - like a Bradley Smoker. I think that they also sell the Kamado/Big Green Egg which I'd buy if I had more cash to burn because then I could also cook pizza at 600oC Sticky, I also smoke using my (faux-)Weber but it's a huge amount of work to maintain lowish temperatures over more than 4-5 hours. One of my friends has been tempting me with the offer of turning his backyard shed into a proper smokehouse; and I've also been looking at building my own, only with a similar PID control to commercial immersion circulators used for sous-vide (amongst other industrial applications). I know that there is a Texan barbecue purist turning in their grave over the thought of a pitmaster using electronic controls, but there are just too many great opportunities if you could get a smoker that will be controllable to +/-0.5 degrees. And all of them involve pork ribs.