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January 26, 2012

Bacon Bacon Bacon Bacon Bacon

Bacon!

More bacon!

Bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon bacon!

Black pepper bacon, home cured and smoked. 

Seriously - what else do I have to say? Yay bacon!

Yesterday I finally got around to slicing up the last pieces of bacon that I cured. And then I smoked one cold night. Once its smoked its pretty stable so no I wasnt worried that I hadn't sliced it right away. Plus our beer/meat fridge is on the coldest setting so it was just fine. The thing about real, fresh meat is that it stays good longer than anything you get in the store. 

So I sliced our bacon thick and put it in freezer bags.  Of course I had to test it first. Home cured and smoked bacon is amazing. I had a lot of BLT's yesterday. I really liked the pepper version - it was nice and snappy. The piece in the first two pictures was just regular, no special seasoning, plain smoked bacon. The last pic is the black pepper version. The difference is what spices are added during the curing process.

Yesterday I also smoked some of the jowl that I had curing. And I strung up some other pieces to dry cure. Its amazing. After all the stuff you hear about food safety, all you do is cure a piece of meat in salt and then hang it in your basement for a couple days or weeks and voila - pancetta or guanciale. Can you believe that? One of these days, when I can build a real smoke house, I'm going to try curing a prosciutto.   But until then I'm going to go and fry up some thick cut bacon and have me another BLT. For breakfast. 

Go Bacon!


Happy Thursday everyone! Are you all drowning in this crazy rain? Or is the sleet and freezing rain upon you?