Bacon mixed

[moikel]

I did a fairly big batch for me that came out of smoker last night. I also did some long strips of belly that the chinese butcher cuts & some rib bones that were trimmed off belly. I have friends visiting from Singapore they can take bacon back with them if its vacuum packed.All smoked in MES at 50c with AMZPS load with hickory for 9 hours .I love that thing !

Thats free range from butchers own farm on left,chinese butcher next to it.Brine was the same.Most of the belly that I  get is pretty lean which is why those long strips are good.

Next batch into smoker is 3 strips I did in an Asian style brine,ginger,garlic,soy,yoshidas,chilli ,palm sugar,cure #1,beer,cilantro root ,sichuan pepper,star anise. I am working towards a 50/50 mix in a dish of  Asian feel fresh & cured meat.

Next batch will be hocks & rib bones.

 

[chef jimmyj]

Man Mick, I would have to pay Big Bucks or raise my own Hogs to get Bellies that thick and Pretty!...Very Nice...JJ

 

[moikel]

I just got to catch the chinese before they start breaking down the whole pigs so I can get some input on what exactly I want. They number 1 daughter is very helpful with Aussie english I just need to time it.

Funny thing is I don't eat a lot of bacon as in breakfast.But I do cook with it a lot in braises etc so those long pieces are perfect. I posted in DaveOmacks hocks thread about a brazilian dish that I do .Traditionally served in all the big hotels weds day & saturday.Just need to assemble ingredients & nose to rail eaters. Those ribs are ingredient 1. MICK

 

[smokinhusker]

Those are some beautiful bellies and the bacon is such a great color. No way I could find them here...lucky you! 

 

[moikel]

Sort of bacon weather here.Rain ,fog cold by our standards. I took bacon to some friends  at our regular  thursday night drink  . Chris came here from Belfast ,John from London they get it straight away .The other two ,one from Dublin the other from Glasgow would get it but they dont eat red meat anymore. Makes no sense dont start me.

 

[moikel]

This is last bit.Asian influenced shorter cold smoke maybe 5 hours.Its got a chinese flavour to it you get the soy ,palm sugar ,sichuan pepper aroma from it. I plan to use it in my Shanghai pigs maw fatty & also 50/50 it with fresh pork same cut in a hotpot like the one I posted a while back. I may even dip it in a solution of sweet soy ,sugar & bits then touch it with the smoke again.

 

[chef jimmyj]

Braised, Chinese Red cooked with Pickled Cabbage or Kimchi added near the end...YUM!...JJ

 

[smokinhusker]

Sounds delicious! 

"[color= rgb(24, 24, 24)]The other two ,one from Dublin the other from Glasgow would get it but they dont eat red meat anymore. Makes no sense dont start me."[/color]

[color= rgb(24, 24, 24)]If it's pork that's the other white meat [/color]

...oh well their loss I'm sure!

 

[moikel]

Amazing what you can swap for enough bacon! Handmade whalebone handle ,sharp as a razor.