[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 68 KB, 698x382, Made20bacon.png [View same] [iqdb] [saucenao] [google]
16334270 No.16334270 [Reply] [Original]

does anyone here make their own bacon

>> No.16334283

I don't

>> No.16334288

>>16334283
me neither

>> No.16334489

Yeah I have a pig literally in my living room which I cut strips off from every time I get hungry, pretty based making my own bacon

>> No.16334495
File: 131 KB, 400x259, stare3.png [View same] [iqdb] [saucenao] [google]
16334495

>>16334270
im not muslim but i live in a majority muslim country
never had pork in my life
one of my uncles hunted and cooked wild pigs in his estate and said that it was the best meat he ever had

>> No.16334523

>>16334270
I make bacon out of mushrooms.

>> No.16334786

>>16334523
I make mushrooms out of bacon.

>> No.16334837
File: 243 KB, 250x343, 1522785861983.gif [View same] [iqdb] [saucenao] [google]
16334837

>>16334270
I do for the hotel I work at, make a 2 to 1 salt to sugar cure with 2% pink salt, rub your pork belly good and wrap tight fully in plastic wrap, flip it every other day or so for about 5 days or until its firm at it's thickest. Unwrap and rinse it clean and let it dry in the fridge for a day or so until it gdts a stickiness to it. Smoke it low and slow for 5 hours with Applewood throwing some water in a pan at the bottom the smoker every so often to add humidity and let cool

>> No.16334848

>>16334837
Forgot to mention if you want to add flavorings like maple sugar or peppercorn rub add them when you form the pecticilin (when it's sticky before the smoker step) as putting maple in the cure doesn’t do much and putting it on right before the smoke bakes the flavor in good

>> No.16334863

>>16334270
Uncured pork belly is superior in every way.

>> No.16334895

>>16334495
Wild boar/pork is absolutely delicious but the ones in the grocery store are alright. Not worth the "put bacon on everything" meme normies like doing

>> No.16334898

>>16334837
>>16334848
I'm gonna try this, thanks anon. Where do you source pork belly? I don't think it's something the grocery stores around me would do. There are some fancy butchers that would but I bet it's expensive. What's a fair price for a pork belly?

>> No.16334901

>>16334495
Pork belly (uncured, not served as bacon) is literally nature's gift to our mouths.

>> No.16335342

>>16334270
Yes.