Good way to get bacon!!


Dija

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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.

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