- Jun 28, 2015
- 483
- 296
In the mix month or so I am going to give my first shot at bacon. So I am just collecting info and doing comparisons etc.
At the risk of losing my Man card, I don't eat much bacon, its mainly for my wife. We do Breakfast Burritos most mornings, mine are chorizo and beef, her's are bacon. And because we travel full time in an RV, we have a hard time getting consistent quality, thick cut bacon from meat counters.
Anyway that long winded intro, was for this question. We purchased some bacon from The Fresh Market for the first time and she really likes it, and I like how it fries up. Best way I can describe this bacon is "Dry". I don't mean dry tasting, I mean when you go to pull a piece of the stack to have to be gentle to keep it from breaking. You can handle this bacon and not have any wet feel on your hands afterwards.
Question is what stage of the process accomplishes this? Longer Cure, Smoking Process, Aging after smoke, or ?
Since we are in an RV, I am limited on fridge space. I plan for my first stab at bacon to be following one of Bear's Step-By-Steps for Buckboard Bacon, she like leaner bacon, so buckboard might be right up her alley, and cheaper for me to make as well! Dry Cure is much easier with my fridge space.
At the risk of losing my Man card, I don't eat much bacon, its mainly for my wife. We do Breakfast Burritos most mornings, mine are chorizo and beef, her's are bacon. And because we travel full time in an RV, we have a hard time getting consistent quality, thick cut bacon from meat counters.
Anyway that long winded intro, was for this question. We purchased some bacon from The Fresh Market for the first time and she really likes it, and I like how it fries up. Best way I can describe this bacon is "Dry". I don't mean dry tasting, I mean when you go to pull a piece of the stack to have to be gentle to keep it from breaking. You can handle this bacon and not have any wet feel on your hands afterwards.
Question is what stage of the process accomplishes this? Longer Cure, Smoking Process, Aging after smoke, or ?
Since we are in an RV, I am limited on fridge space. I plan for my first stab at bacon to be following one of Bear's Step-By-Steps for Buckboard Bacon, she like leaner bacon, so buckboard might be right up her alley, and cheaper for me to make as well! Dry Cure is much easier with my fridge space.