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The Corner


Joined: 9/29/13 Posts: 1846
Likes: 861

Once you make your own bacon, it's really hard

to go back to store bought bacon. And I say this as a lover of all bacon. Cure it for a week, hot smoke it to about 150F so it's safe, and then when you pull it out of the fridge, cut half inch thick slices, sear both sides, the middle should be just warm... perfection.

Amazingribs has a recipe/cure calculator that's a good starting point. But I'll caution bacon is a gateway drug. Once you cure pork belly, you realize you can, and must, cure everything...

(In response to this post by Zhoo)

Posted: 06/29/2020 at 5:45PM


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Current Thread:
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