Next video will how to cure your own spicy bacon. I can't do the epic meal time thing because Jack tasts like piss but I will have a sip of crown while I'm smoke'n the pig
Someone, I think it was Dr. C. , talked about curing and smoking their own. So I tried it! Simple salt, sugar and pepper cure and smoked over alder. I still have some left, it's mine, and I don't like sharing it.
Someone, I think it was Dr. C. , talked about curing and smoking their own. So I tried it! Simple salt, sugar and pepper cure and smoked over alder. I still have some left, it's mine, and I don't like sharing it.
Yup. Every Sunday breakfast is roasted bacon on poached egg whites with Bernaise sauce. Sometime also with fresh gravlox. (Coho Salmon, salt, sugar, {60%/40% by weight) and dill - put in plastic in the fridge with a weight on top, turn every day for 4 days then cold smoke. Keep the liquid that the salmon leaks in contact with the salmon!)
Things to try in your cure; garlic, juniper berries, hot (dried or fresh) chiles, bay leaves. Not all at once, the Juniper gives a deep rasberry sort of finish, the garlic and chili give a very savoury finish that enhances the 'fattiness' of the bacon. Chipolte really enhances the smokiness (Make your own chipolte!! None better!) Bay leaf gives a sort of 'green pea pod' note to it.
Roasting on a rack in the oven at 300F for about an hour makes bacon both crispy and chewy. And never burnt.
Someone, I think it was Dr. C. , talked about curing and smoking their own. So I tried it! Simple salt, sugar and pepper cure and smoked over alder. I still have some left, it's mine, and I don't like sharing it.
Yup. Every Sunday breakfast is roasted bacon on poached egg whites with Bernaise sauce. Sometime also with fresh gravlox. (Coho Salmon, salt, sugar, {60%/40% by weight) and dill - put in plastic in the fridge with a weight on top, turn every day for 4 days then cold smoke. Keep the liquid that the salmon leaks in contact with the salmon!)
Things to try in your cure; garlic, juniper berries, hot (dried or fresh) chiles, bay leaves. Not all at once, the Juniper gives a deep rasberry sort of finish, the garlic and chili give a very savoury finish that enhances the 'fattiness' of the bacon. Chipolte really enhances the smokiness (Make your own chipolte!! None better!) Bay leaf gives a sort of 'green pea pod' note to it.
Roasting on a rack in the oven at 300F for about an hour makes bacon both crispy and chewy. And never burnt.
Yup. Every Sunday breakfast is roasted bacon on poached egg whites with Bernaise sauce. Sometime also with fresh gravlox. (Coho Salmon, salt, sugar, {60%/40% by weight) and dill - put in plastic in the fridge with a weight on top, turn every day for 4 days then cold smoke. Keep the liquid that the salmon leaks in contact with the salmon!)
Things to try in your cure; garlic, juniper berries, hot (dried or fresh) chiles, bay leaves. Not all at once, the Juniper gives a deep rasberry sort of finish, the garlic and chili give a very savoury finish that enhances the 'fattiness' of the bacon. Chipolte really enhances the smokiness (Make your own chipolte!! None better!) Bay leaf gives a sort of 'green pea pod' note to it.
Roasting on a rack in the oven at 300F for about an hour makes bacon both crispy and chewy. And never burnt.
You Sir, are an inspiration
Appreciated! I just remembered too - when you roast bacon; take the drippings, put them on a plate with a couple tablespoons of molasses in the middle and use fresh bread to soak it up and promptly eat. Or use it to fry green tomatoes. Bad for the heart, good for the soul.