Hello all,I decided to give making bacon a try. Like many others I went to one of the "go to" sources here, and used bearcarvers' recipe for smokey bacon.Man o man it turned out very smokey and delicious.It was more canadian /ham like but it still turned out awsome.Any idea on how to make it more like american bacon?
I got 5 pounds of belly from a local butcher.He had to order it because not much people request pork belly.$2.89 a pound.Thickest part was 1.5 inches.
Cured using morton tender quick along with some splenda brown suger mix(I low carb and avoid sugar whenever possible ) for 5 days.Let soaked in water for about an hour then sprinkled with garlic powder and black pepper and used a fan to blow on it for a hour.
I used Todds new pellet burner as a smoke source.That thing is AWSOME! On 1 load of hickory pellets ,it lasted over 12 hours of nice and steady blue smoke.Placed in my MES with no power.The ambient temp was 93 but once loaded with the pellet burner the temp rose to a high of 111.Nothing dripped in the pan.
Look at that color!
Put in freezer for 2 hours and started to cut using the old fasion way.Plain ol knife.
I now got 5 pounds of canadian like bacon.Which I'm happy with considering this was my first attempt.I was hoping for something like the store bought stuff but only better.You know that distinct smell of bacon frying we all grew up with.Any ideas?
Thanx to all the members here for making this possible.