She's a witch! Burn her!
Originally Posted by JoanieL
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LOL - I've been called worse.
Originally Posted by Mr. Anthony
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
I've tried making bacon myself both using pink salt and without pink salt, just a dry rub. The pink salt gives it a more "ham" flavor. Concerns over chemicals aside, I actually prefer just the dry rub because it tastes more like delicious pork than ham. It also tends to be less salty so you can really taste the meat/smoke. As someone else mentioned, a food slicer is really key. I'm pretty good with the knife but I could never slice the pork belly with much consistency.
Love bacon...love love love!!!
I've cured it once myself and really enjoyed it (well, except I let it sit in the dry rub too long so it was pretty salty). Heck of a lot cheaper to cure it myself vs buying it.
What is your preferred method of cooking? I like to bake it-always get the perfect level of chewy-crispy without the splatter mess.
I like to keep bacon for occasional indulgences, and I call those indulgences...breakfast! Yeah, I go through about two pounds a week, but I buy mine fresh from a farmer's market.
wrights applewood is awesome, buy it in s.fla!