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Friday, February 25, 2011
Belly of the beast part II: Bacon!!!
So my fantastic mom got me a great book for Christmas Charcuterie: The Craft of Salting, Smoking, and Curing
. This is the bible of curing meat. I took the recipe for bacon and got started. This one is very simple. Put a salt/sugar rub on the pork belly. Place it in a ziplock for a week, wash it off, and put it in the smoker at 200 deg for about 2 hrs, to an internal temp of 150. I forgot to take a picture of it in the smoker, but here is it sliced and ready to eat.
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