desertdenizen
Newbie
Check with your local grocery store's meat department. They should be able to order some for you if they do not regularly carry it.
I will try this the next time I cook some. I've cooked bacon in the oven before but just don't ever think about it. My iron skillet is sitting there in front of me and that's what I tend to grab most of the time! Thanks for the suggestion.
Looks great!!! Try baking your bacon instead of frying. I've had the same problem with brown sugar and frying. I line a cookie sheet with foils, and bake at 350 to my desired level of crispy. Works out well.
Smoke on!
I watched a video on this just the other day. Didn't know about boiling the skin and then drying till then. I actually tried to fry the skin from my first one and the brown sugar just caused them to turn black almost immediately! I think boiling will remove some of the sugar. I thought that maybe the reason they didn't puff up was because I smoked it first........Next time boil and dry first! Thanks.
Amazing job!! We plan on trying some bacon.
I know this isn't about smoking, but that skin looks awesome. I'll bet you could make some good chickaron or fried pork skin with it.
- Put the skin on the chopping board with the fat side up, try to remove all the fat you can, cut the clean skin into strips of 1/4 x 2.
- Cook the strips in boiling water for 10 min and then strain, let them cool a bit and put them in a dehydrator or an oven at 125F for at least 12 hrs or until dried (it should be hard). OR us your smoker. :)
- At this point you can cook immediately or save for another time.
- Prepare a pot with oil at 350F, add the dried skins, they will puff very fast so be ready with a slotted spoon and a plate to drain them on. Remove from the oil and place them on paper to drain. Sprinkle with sea salt, bbq seasonings, your favorite rub, whatever.
I just linked my account to Facebook and was scrolling down when I noticed some very familiar looking bacon! I hadn't checked on here in a few days but also noticed that it was a featured post on here too! Boy, do I feel famous! lol :)
It holds it very well. It's actually almost scary sharp! I like to have my knives shaving sharp and with just a couple swipes of my new F. Dick steel, it brings it right back to shaving.How well does your knife hold an edge?
I have drooled over wanting a slicer, but the more I research them the more I'm satisfied with my knives. I want one that will slice anything and unless you go with a professional/commercial slicer you still can't slice cheese or use it more than a short period at a time.
My slicer works great for bacon!
Not sure what you mean? Guess I missed something too! lol :)
So maybe I missed something here. Not going to be around long. You meetin the maker.
When I can get ribeyes for $6.99/lb I just can't see paying that much for pork belly! Same thing with pork fat. The meat guys used to just give me all the fat I wanted, now because of the deer hunters trying to hoard every scrap of pork fat for venison sausage, They were charging me more for fat than I was paying for butts on sale! I guess it's that whole supply/demand thing!
The only pork belly I found was at Country Meat market here in Tyler $7.99 a pound
Gary