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How Do YOU Make Bacon?

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  • How Do YOU Make Bacon?

    So, I am going on the hunt for pork bellies today and refuse to come home without at least one. I've found lots of recipes online on how to make bacon but how do YOU guys do it?
    See what I'm up to: The Primal Gardener

  • #2
    I would also like to know.

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    • #3
      Throw it on the griddle, let it sizzle, flip it over, shut off griddle, eat it.
      I like mine chewy
      --Trish (Bork)
      TROPICAL TRADITIONS REFERRAL # 7625207
      http://pregnantdiabetic.blogspot.com
      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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      • #4
        Smoked.

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        • #5
          Not cook bacon, Bork, MAKE it.

          So far it looks like brining the pork belly for a couple days in salt, then smoking is the easiest and fastest way.
          See what I'm up to: The Primal Gardener

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          • #6
            Wrap it around meat and cook!

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            • #7
              That is how you make it! LOL
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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              • #8
                I think the OP wants to cure it from scratch. I just googled 'homemade bacon' and there are a ton of recipes and youtube videos.
                Sandra
                *My obligatory intro

                There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo

                DAINTY CAN KISS MY PRIMAL BACKSIDE. ~~ Crabcakes

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                • #9
                  I'm with bork. Go to whole foods, get applewood smoked bacon, line 2 cookie sheets with foil, put in oven at 425, flip after 30 minutes, remove when most of it is starting to get crunchy (another 20ish minutes), pour grease in mason jar and eat. Wife and I are about to finish up our 2 lbs for tonight.

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                  • #10
                    Pshaw, call local farmer who pastures his piggies and collaborates with the Colosimo company for an all natural curing :P
                    --Trish (Bork)
                    TROPICAL TRADITIONS REFERRAL # 7625207
                    http://pregnantdiabetic.blogspot.com
                    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                    • #11
                      Here's what we did - Makin’ bacon! « Seven Trees Farm
                      Seven Trees Farm - diversified subsistence farming on 1.25 acres.

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                      • #12
                        Well... I cannot have salt.
                        Sooooooooooo, how I make 'bacon' is.... I cook thinly sliced, plain, pork belly (skin left on) on a sheet pan in the oven at about 400*F... I turn it once or twice during cooking.

                        I cook it to slightly chewy. The fat has a chance to get happy with the protein and make that beautiful stickiness... and the thin strip of skin on the edge is crisp. But it's mostly still a bit soft, never all crispy like real salty bacon.

                        I really like it.
                        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                        ~Friedrich Nietzsche
                        And that's why I'm here eating HFLC Primal/Paleo.

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                        • #13
                          Originally posted by Dr. Bork Bork View Post
                          Pshaw, call local farmer who pastures his piggies and collaborates with the Colosimo company for an all natural curing :P
                          Completely agree. We're working on this, we buy pastured beef and pork from a local rancher but they aren't smoking bacon yet. They're working on it and we keep asking. I can't wait til they do, their pork ribs and butts are soooo good.

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                          • #14
                            Thanks JB!!!

                            Yes, curing your own bacon. A 20 pound pork belly is $25 here. I can not find organic, nitrate-free bacon that cheap. Not sure how much weight I'll lose with smoking but cost-wise it already looks like curing my own will win out over store-bought bacon.
                            See what I'm up to: The Primal Gardener

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                            • #15
                              I've never made smoked, American bacon. I have had great success with a more pancetta style where you cure but don't smoke it.

                              I used salt, sugar (Doh! It was back in my chef days when I ate, well, everything. To excess...), cardamom, star anise (both ground) and a whole lot of fresh thyme. I can't remember how long it cured, but I can tell you that it remains one of the best things I've ever eaten.

                              Disclaimer: sliced thin and fried was my preferred way but it made a pretty good roast also!

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