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-   -   Food and Drink Homemade bacon (https://www.chiefsplanet.com/BB/showthread.php?t=268166)

Fire Me Boy! 06-07-2013 11:20 AM
Quote:
Originally Posted by Dr. Gigglepants (Post 9735985)
that is awesome. Mine turned out good, but salty. I found a cure recipe that has jalapenos in it, thinking of trying that next time.
Posted via Mobile Device
Did you use the Crystal Kosher salt?

Ace Gunner 06-07-2013 11:25 AM
awesome. congrats!

Dr. Gigglepants 06-07-2013 11:27 AM
Quote:
Originally Posted by Fire Me Boy! (Post 9735992)
Did you use the Crystal Kosher salt?

It was Kosher, is Crystal a brand or a type? I will confirm tomorrow exactly what it was.
Posted via Mobile Device

Fire Me Boy! 06-07-2013 11:39 AM
Quote:
Originally Posted by Dr. Gigglepants (Post 9736010)
It was Kosher, is Crystal a brand or a type? I will confirm tomorrow exactly what it was.
Posted via Mobile Device
Yes, I thought I mentioned to be sure to use that brand.

Just Passin' By 06-07-2013 12:28 PM
Quote:
Originally Posted by Dr. Gigglepants (Post 9736010)
It was Kosher, is Crystal a brand or a type? I will confirm tomorrow exactly what it was.
Posted via Mobile Device
Diamond Crystal Kosher salt, Diamond is the brand:

Quote:
Originally Posted by Fire Me Boy! (Post 9703797)
If you've got the freezer space, I'd freeze one of the slabs. You'll learn some things on the first one that you can put to use on the second. And because of the fat content, pork belly freezes really well.

Let me pull out my instructions when I get home. But it was Diamond Kosher salt (not Morton's), cracked peppercorns, some fresh thyme, some maple sugar, pink salt... pretty basic, but darn tasty.

I would also highly recommend skinning the belly BEFORE you cure it.

Fire Me Boy! 06-07-2013 12:36 PM
Quote:
Originally Posted by Just Passin' By (Post 9736181)
Diamond Crystal Kosher salt, Diamond is the brand:
Thanks, blanked on the Diamond.

Just Passin' By 06-07-2013 12:39 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9736199)
Thanks, blanked on the Diamond.
My pleasure, sir, and congratulations on your interview.

Fire Me Boy! 06-12-2013 08:25 AM
Here's the blog interview: http://www.americastestkitchenfeed.c...kes-diy-bacon/

ptlyon 06-12-2013 08:33 AM
Way to go Timothy!

Was Charlotte hot?

Stewie 06-12-2013 02:47 PM
Very cool FMB! I love ATK. Glad you got some attention for your work.

Fire Me Boy! 06-14-2013 03:46 AM
Now my blog post on the bacon is up.

http://recipenotincluded.com/2013/06...acon-omnomnom/

In58men 01-01-2014 02:43 PM
Just ordered some pink salt yeaterday. Hopefully it gets here this weekend.

I'll be trying this myself, I'm goin to use the DIY recipe, but adding about 1 teaspoon of cayenne pepper for a little heat. I'll post pics when everything gets here.

Fire Me Boy! 01-01-2014 02:46 PM
Quote:
Originally Posted by Inmem58 (Post 10326341)
Just ordered some pink salt yeaterday. Hopefully it gets here this weekend.

I'll be trying this myself, I'm goin to use the DIY recipe, but adding about 1 teaspoon of cayenne pepper for a little heat. I'll post pics when everything gets here.
:thumb:

I made some last week at the wife's request. Ended up with about 4 pounds of brown sugar cured, hickory and apple wood smoked bacon. It's the best one I've made yet.

Just Passin' By 01-01-2014 02:48 PM
Quote:
Originally Posted by Fire Me Boy! (Post 10326352)
:thumb:

I made some last week at the wife's request. Ended up with about 4 pounds of brown sugar cured, hickory and apple wood smoked bacon. It's the best one I've made yet.
Are you finding it cost effective, or would you have to increase the amount to reach that point?

In58men 01-01-2014 02:49 PM
Quote:
Originally Posted by Fire Me Boy! (Post 10326352)
:thumb:

I made some last week at the wife's request. Ended up with about 4 pounds of brown sugar cured, hickory and apple wood smoked bacon. It's the best one I've made yet.
You cured it with brown sugar?


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