Srry i really do not go for any sort of mayo, but I bet it is good. As I have come to agree Theresa has an opinion on this. (04:00:23 PM) beerorkid: Baconnaise (04:01:24 PM) Jeeeeves: ok (04:01:44 PM) Jeeeeves: sigh, if peeps want bacon they just need to make bacon (04:02:16 PM) beerorkid: zactly […]

No tags

Courtesy of Woot of all places.

No tags

Davids cupboard is a cool blog. Mixes everything up well. Plus the bacon label blog is awesome.

No tags

I saw these mentioned in the smoking forum and never looked at them till today. Holy cow. Fatties are basically meat twinkies wrapped in bacon which you smoke. Some use sausage, some beef, and all sorts of stuff stuffed in them. The bacon is weaved around to provide a shell to keep it all together. […]

No tags

So I learned a ton with this whole bacon making experience. Main lesson: Be careful how much salt you use. Man it was literally innedible. The salt burned the lips and I could only make it through two pieces. I asked over on the smoking meat forums and they said I was kinda hosed. I […]

No tags

Just a slight update for now. I sliced some up and ate a few pieces with a friend that stopped by. I was worried about the color for a while when curing, soaking, and putting it on the smoker grate. The smoke brought out the color really well as you can see in the pic […]

No tags

This has turned out to be quite the experiment. I am two weeks in and am about ready to taste my bacon for the first time. I never weighed the pork bellies, but I am guessing 20 pounds easy. $30 Two weeks of cure in kosher salt and brown sugar. $10 lump charcoal / smoking […]

No tags

These have been curing in kosher salt and brown sugar for almost 12 days. About every two days I pour the liquid out and repack / rub the slabs with fresh and reused salt and sugar. The pretty red is gone. I am doing this all natural so no preservatives and the red color is […]

No tags