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More food.
Made my first home-cured bacon with a pork belly from H-E-B in Abilene. The recipe below from Amazingribs.com shows the simple ingredients, (Prague Powder No. 1 from the Zon) and according to the weight and thickness it needed to cure for 77 hours in the fridge, then onto the Traeger at 225 for smoke and an internal temperature of 150 (I went to 155).
Looked great when I pulled it off the smoke yesterday, and it fried up beautifully this morning for breakfast. (The darker slice is the rind edge.) This really is an easy recipe -- literally just a few minutes' hands-on work.
Looks good Bill but it reminded me of the old joke " our grocery store has a sign saying don't sit your baby on the bacon slicer as we are getting behind in our orders".
Whatever you do always give 100%........... unless you are donating blood.
Looks great to me Bill!
Best bacon I ever had was from a big ol cut boar I shot on one of those game farms. I had it cured and smoked by the butcher. Just fantastic flavor. The pig had 18lb hams and they had to cut them in order to wrap fir the freezer. Oh the ribs.... man now I wanna go shoot a pig!
Walt:
Gcs, there was no cost savings with the belly at $5.39, but I wanted to try the process. Glad I did and I look forward to changing up the recipe. I believe there are 18 such on the Amazing Ribs bacon page.
Bill, I've found that the basic recipe is about as good as it gets, you can try other spices, maple syrup instead of sugar, etc., but usually the extra flavors gets lost in the curing process.
It's good to experiment though as long as you keep the correct ratio of the pink curing powder.
Next one I try will have juniper berry in the spice mix to try and get a Black Forest flavor
but it reminded me of the old joke " our grocery store has a sign saying don't sit your baby on the bacon slicer as we are getting behind in our orders".