Everything tastes better with bacon

Charcuterie and Deli Arts
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AntinOz
Posts: 53
Joined: Sun Apr 16, 2017 12:43 am
Location: Lyndhurst, Victoria

Everything tastes better with bacon

Post by AntinOz » Thu Nov 09, 2017 10:46 am

I thought I had posted this recently, but apparently not. I recently did an experiment with dry cured pork belly. Here it is after a week of curing:

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And then it went into the Kamado for some smoke

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And finally, sliced and ready to eat

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When I first tried it, I was concerned it was a little salty, but it only lasted a couple of days and was used for pizza and for homemade baked beans both of which tasted delicious.


Powderdigit
Posts: 106
Joined: Sun Sep 10, 2017 12:33 pm

Re: Everything tastes better with bacon

Post by Powderdigit » Sat Nov 18, 2017 9:40 am

Cheers For the pics AntinOz. Encourages me to be more adventurous .... Speaking of which - Poker night with the lads next Saturday - Xmas practice ... pork in the kettle (I’ve got that covered - over the years I have enjoyed juicy pork and great crackling. With pork - dry, score and sea salt the rind - start super hot then cook to the width of the meat 100mm = 100 minutes ) More nervous with turkey .... and definitely no slow cooking like my last disaster !!! I want to feed the guys on the night not the next day.


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Powderdigit

AntinOz
Posts: 53
Joined: Sun Apr 16, 2017 12:43 am
Location: Lyndhurst, Victoria

Re: Everything tastes better with bacon

Post by AntinOz » Sat Nov 18, 2017 3:49 pm

Good timing, next lot is due to be rinsed today and Smoked tomorrow.


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