bacon

[32t]

Need I say more?

My first try at Honey cured.

Certainly not the same as store bought.

 

[verndahl]

looks good! do you mean you cured it yourself? I wouldn't have a clue how that's done.

 

[32t]

Pretty easy, Rub on some salt and sugar then let it sit for a week.

Then put it in the smoker for a few hours

 

[Mike Blue]

Good job. No added industrial chemicals to any food is a bonus.

 

[32t]

Since I raise bees I used honey for the sugar. I then left the skin on. I don't think the skin is bad but a little chewy. A little on the salty side but I have cut down on my salt so many things taste salty to me. I did about one quarter of a belly and this was the smallest cut of the belly. The recipe I used was 1/4 of what was recommended for a whole belly. Maybe the thicker chunks will be right.

I usually cut store bought bacon in half so it fits in the pan so I custom sized it and made it shorter than store bought.

 

[Bruno]

Oohh.... i missed this one yesterday!
That looks like some premium bacon. Is the sweetness really noticeable? I mean is it like a hint of sweetness, or more like a glazed apple sweet?

 

[Mike Blue]

On the left coast something called pork belly is really popular in the fashion restaurants. Apparently bacon isn't cool enough.

 

[32t]

It is sweeter but not super sweet.

This some plain pork belly I smoked a short while ago.

In some ways I liked it better than the bacon because of less salt.

There was some salt in the rub I used.

 

[Bruno]

I generally eat it just salted in brine, or seasoned with spicy BBQ marinade. I like the slightly cheaper bacon with strings of fat, cooked to golden perfection so that the fat just melts in your mouth.