Feasting on Bacon

ChileFarmer · Postby **ChileFarmer** » Thu Mar 22, 2012 7:46 pm

Just finished some sugar cured bacon. Peppered, smoked with hickory. Great flavor. Now I need more pork belly. CF

Postby **Gator** » Thu Mar 22, 2012 8:00 pm

Wowsers, that top notch there CF!

Boots · Postby **Boots** » Thu Mar 22, 2012 8:42 pm

Great lookin grub Chileman. Now you've gone and done it, I'm gonna have to overcome my previous over salted bacon failure and try again. I can see some maple sryple and smoke in my near future.

el patron · Postby **el patron** » Sat Mar 24, 2012 10:49 am

wait wait wait...so you MADE your own bacon !?

this is crazy awesome !

tell a rookie how you do that !

BluDawg · Postby **BluDawg** » Sat Mar 24, 2012 11:57 am

Bill that is a thing of Beauty.

atcNick · Postby **atcNick** » Sat Mar 24, 2012 12:53 pm

CF, Looks great man!!!! Where did you get the pork belly?

ChileFarmer · Postby **ChileFarmer** » Sat Mar 24, 2012 7:41 pm

Nick, got the belly from an Asian store in Tyler, $2.99 pound frozen. But found out yesterday Tyler packing also has them. They do not have the back bacon, just the belly. Same price I think. I got Brookshire's to order me one. CF

atcNick · Postby **atcNick** » Sat Mar 24, 2012 8:48 pm

Didn't know they had an Asian market in Tyler. Gonna have to check it out. Do you remember the name?

-Nick

Postby **limey** » Sat Mar 24, 2012 10:18 pm

MMMMMM Bacon, Nice job CF. :salut:

Jarhead · Postby **Jarhead** » Mon Mar 26, 2012 6:02 am

CF, that looks outstanding.
Did you use the TQ sugar cure or your own recipe?
I'm getting ready to make some this week, got a case coming in Friday.

ChileFarmer · Postby **ChileFarmer** » Mon Mar 26, 2012 8:16 am

Nick, Asian store across street from jack o diamonds on the loop, brown brick building. I think the name is world market.

Gunny, here is the recipe I used. CF

Homemade Bacon

Ingredients:

One 5# pork belly, rind removed
¼ cup of salt
1 teaspoon pink salt
Flavor, ¾ cup of Honey, maple syrup or brown sugar. (I used brown sugar)

Mix all flavor ingredients together.

Rub pork belly with your cure. Be sure and cover completely and rub in good.
Place pork in a large ziplock bag and place in refrigerator. Turn over every day for at least a week. Some liquid will form in the bag, this is good, do not pour off liquid.
At the end of the week, remove from bag, and rinse under cold running water (several times) Pat dry with paper towels. Place back in refrigerator in an open container so that it dries well . It should be tacky to touch. Coat with course ground black pepper.

Postby **DATsBBQ** » Mon Mar 26, 2012 3:21 pm

Looks like in WINNER to me

Jarhead · Postby **Jarhead** » Mon Mar 26, 2012 7:27 pm

Thank you CF.

Snarlingiron · Postby **Snarlingiron** » Thu Mar 29, 2012 9:22 pm

Holy Guacamole, Batman that looks uber fantastic. I am looking for a source of pork belly so I can do some. Kudos.

Boots · Postby **Boots** » Thu Mar 29, 2012 10:23 pm

Any meat market that sells its own house cut slab bacon should have them, that's where the bacon comes from.

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