Hellalay Posted December 31, 2012 Share Posted December 31, 2012 What brand of bacon do you recommend? Link to comment Share on other sites More sharing options...
Susan W Posted December 31, 2012 Share Posted December 31, 2012 Us wellness has a good bacon. I have never found sugar free bacon in the store so now I make my own from pork belly. Link to comment Share on other sites More sharing options...
Brett2077 Posted December 31, 2012 Share Posted December 31, 2012 Susan, can you share your recipe? Link to comment Share on other sites More sharing options...
Susan W Posted December 31, 2012 Share Posted December 31, 2012 Brett..there are a bunch of variations on the threads. We were quite obsessed by making bacon for a while. Do a search for bacon in the recipe or food area for all the info. I think Sharon has done the most experimenting. Here's how I do it: take a raw pork belly (hopefully from a pastured pig because so much of it is fat) unsliced. Coat with any spice mixture that you like. I used sea salt, pepper, chipotle chili powder and smoked paprika.stick in a zip lock (or a couple of them) and let it sit for at least 2 days or longer. Sharon does it for 7 days. I am not patient enough. Turn the belly over once a day. When you can't wait any longer, wrap it in foil and bake at 250 for 2 hours. Cool, slice and fry up in a cast iron skillet. If you have a smoker, you can smoke instead of bake. Link to comment Share on other sites More sharing options...
satisfied7 Posted January 2, 2013 Share Posted January 2, 2013 I have found Winn Dixie brand low sodium bacon that does not have sugar in the ingredients list. I "think" this is ok... Link to comment Share on other sites More sharing options...
BermyGuy Posted January 2, 2013 Share Posted January 2, 2013 Oh how I miss Winn Dixie! Any Piggly Wiggly's in the area? Link to comment Share on other sites More sharing options...
kaybee Posted January 12, 2013 Share Posted January 12, 2013 Brett..there are a bunch of variations on the threads. We were quite obsessed by making bacon for a while. Do a search for bacon in the recipe or food area for all the info. I think Sharon has done the most experimenting. Here's how I do it: take a raw pork belly (hopefully from a pastured pig because so much of it is fat) unsliced. Coat with any spice mixture that you like. I used sea salt, pepper, chipotle chili powder and smoked paprika.stick in a zip lock (or a couple of them) and let it sit for at least 2 days or longer. Sharon does it for 7 days. I am not patient enough. Turn the belly over once a day. When you can't wait any longer, wrap it in foil and bake at 250 for 2 hours. Cool, slice and fry up in a cast iron skillet. If you have a smoker, you can smoke instead of bake. Maybe this is a stupid question, but when you say "let it sit for at least two days", do you mean refrigerated or at room temp? I know many meats are cured at room temp, but I wasn't sure about this. I just bought a lovely pork belly at my winter farmers market, and am psyched to try making bacon! Link to comment Share on other sites More sharing options...
Susan W Posted January 12, 2013 Share Posted January 12, 2013 Maybe this is a stupid question, but when you say "let it sit for at least two days", do you mean refrigerated or at room temp? I know many meats are cured at room temp, but I wasn't sure about this. I just bought a lovely pork belly at my winter farmers market, and am psyched to try making bacon! Refrigerated. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 12, 2013 Share Posted January 12, 2013 Here's a walkthrough on bacon by Michael Ruhlman. He's also got a book that's worth getting if you are interested in curing meats. http://ruhlman.com/2010/10/home-cured-bacon-2/ (drop the sugar, and I'd probably drop the nutmeg without the sugar). I have a basic cure going right now with black peppercorns, juniper berries, crushed garlic and bay leaves (plus the salt). Link to comment Share on other sites More sharing options...
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