SMF Premier Member
- Joined Oct 17, 2009
Looks great, I could go for a plate of bacon and eggs.
Another week or two or even a good month wouldnt hurt at all, that puppy looks like its ready to right now though.....great job, very well done, have You tried a piece yet????
I tried a bit when I cut a slice off, and although it is tasty, one can tell it's still a bit young.AHHHHHHHHHH, now that's a thing of beauty. Let it age a bit more and you have the best bacon you will ever eat!
What Skully said, Chefrob.
After curing, the bacon recieve at least 7 days of continuous smoke at no more than 45 deg air temp in the smokehouse. At that point it is ready to eat without further processing, but letting it hang and dry for a while in a cold cellar enhances the flavour even more.
[*]Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.[*]Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant.[*]Clean meat grinders thoroughly after each use.Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms; homemade jerky and sausage were the cause of many cases of trichinellosis reported to CDC in recent years.
i still don't see the mechanism to prevent trichinosis.........
[*]Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant.[*]Clean meat grinders thoroughly after each use.Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.
[*]It's not something I worry about....................From what I can see, the risk of getting trichinellosis from domestically raised pork is statistically "0".
OK---Good explanation. I can see that being like pancetta or prosciutto.Bear, Todd,
Perhaps this will help explain.
This isn't the typical bacon that we are used to in North America. It is more like prosciutto or salami in method of preparation. It is basically a cured, smoked & air dried piece of pork belly that at least in myCroatian heritage was designed to be eaten as is. It's quite common in parts of Europe. Where I'm from originally bacon was not something that was eaten at breakfast, rather as a cold cut type of meat served when company came to visit, along with cheese, cured ham, and lots of beverages...
It's similar to Italian pancetta except that it's smoked.
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