Dija Posted October 6, 2012 Share Posted October 6, 2012 I was in search of sugar free bacon and started talking to the butcher at Whole Foods. They sell fresh cut pork belly...aka bacon before cure/brine/smoke. It was cheaper than packaged bacon. Little bit of salt and black bepper and it crisps up nicely in the skillet. The whole foods I visit has an in-house smoker, so if I call ahead, they'll smoke some of the pork belly for me. I'll likely be buying some to make my own bacon soon. Just buy a slab of it, brine it and throw it on the smoker. For anyone missing bacon...this is a good way to go about it IMHO. Link to comment Share on other sites More sharing options...
Susan W Posted October 12, 2012 Share Posted October 12, 2012 My second slab of pork belly is in my oven right now. I don't own a smoker, but that's okay. I truly love the taste of non smoked pork belly. It comes out of the oven at 11:30 and I can't wait until breakfast tomorrow. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 12, 2012 Share Posted October 12, 2012 I was thinking about buying an electric smoker because I live in an apartment, or wrapping wood chips in foil and place in the oven. After searching. I think I might buy this instead: http://www.amazon.com/Camerons-Products-Lil-Smokey-Smoker/dp/B0000DH88G/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1350011235&sr=1-15&keywords=electric+smoker Link to comment Share on other sites More sharing options...
Susan W Posted October 12, 2012 Share Posted October 12, 2012 Sharon, why do you think you need a smoker? I don't think I do. ) Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 12, 2012 Share Posted October 12, 2012 I like the flavor of smoked meats, it's a nice change from baked, roasted, braised.. etc ect... living in an apartment, we are not allowed to have grills and I have no desire to use the community grill. Ick!! Link to comment Share on other sites More sharing options...
Susan W Posted October 12, 2012 Share Posted October 12, 2012 Oh, I do too. Love the smell and taste of smoked meats, but I don't think I need that in a pork bell/bacon. I do have my own balcony and patio, so I do grill my own meats. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 12, 2012 Share Posted October 12, 2012 I didn't feel I need it for bacon either but I want to try smoking my own and if I get good at it I am going to make some for Christmas breakfast, along with homemade sausage. I want to show my family how good making your own stuff can be. My parents already grow their own veggies but still rely on a lot of processed crap too. I really enjoy canning and creating my own bacon and mayo.. well you get the idea.. I feel a sense of accomplishment. Link to comment Share on other sites More sharing options...
Susan W Posted October 12, 2012 Share Posted October 12, 2012 I didn't feel I need it for bacon either but I want to try smoking my own and if I get good at it I am going to make some for Christmas breakfast, along with homemade sausage. I want to show my family how good making your own stuff can be. My parents already grow their own veggies but still rely on a lot of processed crap too. I really enjoy canning and creating my own bacon and mayo.. well you get the idea.. I feel a sense of accomplishment. Oh good idea. I absolutely love making my own mayo (I will forever be grateful for that) and I have my pork belly in the oven for 45 more minutes. Link to comment Share on other sites More sharing options...
Dija Posted October 12, 2012 Author Share Posted October 12, 2012 Oh good idea. I absolutely love making my own mayo (I will forever be grateful for that) and I have my pork belly in the oven for 45 more minutes. How do you do your pork belly? I just slice or dice and fry it up. I love it diced and fried up crisp. Goes great on EVERYTHING...that is if we don't just stand there and eat it and have none leftover. Link to comment Share on other sites More sharing options...
LemhiRG Posted October 12, 2012 Share Posted October 12, 2012 I had never thought to use pork belly, great idea! Link to comment Share on other sites More sharing options...
Susan W Posted October 14, 2012 Share Posted October 14, 2012 I used this recipe. I love it. http://americanfood....con-At-Home.htm Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 14, 2012 Share Posted October 14, 2012 I bought some more pork belly, this time from WF's. I decided against buying a smoker as I can rig one up myself for the oven. Tomorrow I will start the process and brine the pork belly for 7 days then smoke it on low for a few hours in the oven. Link to comment Share on other sites More sharing options...
Susan W Posted October 14, 2012 Share Posted October 14, 2012 Sharon, remind me what you brine yours in? Do we use the same recipe? I know I saw yours on another bacon thread. I may figure out how to smoke it (at least a little) on my gas grill. I think I've seen pouches of wood chips you place on the burners, but then I would imagine you would need to not wrap it up in foil like the recipe I have for roasting it in the oven. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted October 14, 2012 Share Posted October 14, 2012 http://jensgonepaleo.blogspot.com/2011/11/homemade-bacon.html Just a guideline, use whatever spices you like best. For example, I use regular sea salt instead of smoked and add smoked paprika instead. I think I am going to try celery salt this time but I have to wait for it to arrive. I could not see myself paying $15 for a tiny jar at WF's and I could not find it anywhere else. Also, at some point I might try this making celery salt. http://www.101cookbooks.com/archives/homemade-celery-salt-recipe.html I think I am going to make some salt blends and put them in baskets as small gifts. I have a bunch of lovely little tins and they would work well. Link to comment Share on other sites More sharing options...
Susan W Posted October 14, 2012 Share Posted October 14, 2012 I wonder what the purpose is of letting it "cure" for 7 days? Do you know? I only waited until the next day, so I am curious how it would be different. My recipe also had me wrap it double in aluminum foil. I kind of like the idea of roasting it in the open air. Sigh...I think these bacon threads will last to the end of time. I love the idea of making celery salt. I will try using my dehydrator to dry the leaves. I told my mom I was now making bacon and ghee besides my mayo and she asked when I would start making my own clothes. If you knew me, you'd know how funny that was. Link to comment Share on other sites More sharing options...
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