Here is my latest venture into the world of home cured bacon.
As with most attempts at developing a new recipe this started out as something entirely different than what it ended up being. But i am glad it did.
I started with a 3# piece of pork belly split lengthwise down the middle then rubbed the dry cure mix on the inside then the outside,
vacuum sealed it and let cure for about one week in fridge. After that I sprinkled transglutaminase on the inside then rolled and trussed it.
Here it is after cooking.
This works great on sandwiches, hamburgers
Or just as a side of bacon along with some eggs and hashbrowns
And of course here is the obligatory, bacon cheeseburger.
It's time to eat.
Cal
As with most attempts at developing a new recipe this started out as something entirely different than what it ended up being. But i am glad it did.
I started with a 3# piece of pork belly split lengthwise down the middle then rubbed the dry cure mix on the inside then the outside,
vacuum sealed it and let cure for about one week in fridge. After that I sprinkled transglutaminase on the inside then rolled and trussed it.
Here it is after cooking.
This works great on sandwiches, hamburgers
Or just as a side of bacon along with some eggs and hashbrowns
And of course here is the obligatory, bacon cheeseburger.
It's time to eat.
Cal
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