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The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: MILLERMANKT on May 20, 2012, 07:16 AM

Title: homemade bacon
Post by: MILLERMANKT on May 20, 2012, 07:16 AM

Finally got around to making my own bacon and boy am I glad I did ! It was fantastic ! Got a 12-13 # pig belly from a butcher and used a dry brine for 7 days. (followed the recipe in the Charcuterie book ) Smoked it to 150 degrees and after cutting off the skin and slicing it, i had about 9 pounds of the most delicous bacon I've ever had. I took pics,but have to learn how to post them.

Title: Re: homemade bacon
Post by: TPB on Jul 15, 2012, 07:37 PM

Sounds great, just did up my first batch ever today.  Going to be a tough week to wait i think.  Hope it turns out as well as yours sounds.  Cant wait to see pics.

Title: Re: homemade bacon
Post by: nightbird on Jul 19, 2012, 09:18 PM

What is the title of the book, please?

Title: Re: homemade bacon
Post by: Cornbread on Jul 20, 2012, 10:12 AM

He might be talking about this book? http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 (http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298)

Title: Re: homemade bacon
Post by: nightbird on Jul 20, 2012, 11:05 PM

I hope that's the one. Ordered it from my local library, but there were two with the same title.