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re: Your go-to bacon
Posted on 2/20/19 at 12:15 pm to MorbidTheClown
Posted on 2/20/19 at 12:15 pm to MorbidTheClown
quote:
kosher salt, pepper and curing salt.
My first attempt at it was by using kosher salt, brown sugar and maple syrup for a weeks worth of marinating.
I did the same, rinse, dry, allow to sit uncovered in my fridge for a day before smoking. When it was done smoking I cut and fried some and it didn't cook like I wanted and I believe that was due to the sugar and syrup in the marinating mixture. So, next time I'll not use as much, or maybe none at all and try your blend.
The problem I had was the bacon not browning evenly and that is what sugar does to things as it tends to scorch easily.
2
Posted on 2/20/19 at 12:18 pm to USEyourCURDS
Wright brand bacon, cooked on a sheet pan in the oven. Comes out perfect
Posted on 2/20/19 at 12:40 pm to USEyourCURDS
If any of y’all shop at Walmart, Walmart brand thick cut applewood is great. It’s in the same packaging as Smithfield and Wright. I have had Smithfield, Wright, Burgers, Manda, WF, Fresh Market etc. this is an good or better then any of those (it’s probably actually either Smithfield or Wright) and it’s cheaper.
Posted on 2/20/19 at 12:43 pm to USEyourCURDS
The bacon where I live is horrible, I have family members and friends bring Kiolbassa brand bacon, when they visit.
It isn’t injected with water, so never shrivels up.
Also, Amazing flavor.
It isn’t injected with water, so never shrivels up.
Also, Amazing flavor.
This post was edited on 2/20/19 at 12:44 pm
Posted on 2/20/19 at 2:01 pm to gumbo2176
my only problem with making my own is slicing it. trying to justify $500-$1000 for a 10-12 inch slicer.
Posted on 2/20/19 at 2:34 pm to MorbidTheClown
quote:
trying to justify $500-$1000 for a 10-12 inch slicer.
Once you start down this road you will be making pastrami, Canadian bacon, buckboard bacon as well as others. I have a ten inch slicer and it's used often.
Posted on 2/20/19 at 4:54 pm to MorbidTheClown
quote:
my only problem with making my own is slicing it. trying to justify $500-$1000 for a 10-12 inch slicer.
My wife got me a small home slicer a few years ago and it is crap to be honest. After about 20 passes it starts to get hot and doesn't go a great job.
I just keep my knives real sharp and go from there and can get a pretty uniform cut after putting the smoked pork bellies in the fridge until cold.
Posted on 2/20/19 at 7:18 pm to gumbo2176
quote:
gumbo2176
I do candied smoked bacon all the time and it's awesome.
Thick cut bacon, drizzle with real maple syrup and then rub with a mixture of brown sugar and kosher salt. Glorious.
Posted on 2/20/19 at 8:17 pm to USEyourCURDS
Zeigler, Wright’s or Hormel
Posted on 2/20/19 at 8:50 pm to biggsc
I don't know if you guys have access to it, but Neuske's is fantastic.
quote:
Here's the bacon so good it's won national acclaim from The New York Times, Chicago Tribune and Cuisine Magazine and been named Gold Award Winner in the Specialty Food Association's national competition an unprecedented four of the last seven years
This post was edited on 2/20/19 at 8:54 pm
Posted on 2/20/19 at 11:29 pm to USEyourCURDS
Costco
Posted on 2/21/19 at 5:58 am to AUCE05
Hormel Black Label.
Posted on 2/21/19 at 6:19 am to ddsmit
Put Smithfield in there as well
Posted on 2/21/19 at 8:44 am to biggsc
Pederson Farms ftw
Posted on 2/21/19 at 12:09 pm to Chucktown_Badger
quote:
Thick cut bacon, drizzle with real maple syrup and then rub with a mixture of brown sugar and kosher salt. Glorious.
You should try a light sprinkle of Saigon cinnamon. I was skeptical but it's really good.
Posted on 2/21/19 at 3:32 pm to KyrieElaison
quote:
I was out of Teets
Their smoked sausage is garbage. Seriously.
Their andouille is good.
Their garlic pork sausage is a 10.
But for regular sausage I'm buying Bourques pork sausage in port Barre or riverside in plaquemine.
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