The bacon chronicles

For a long time now, I’ve wanted to cure my own bacon. A lot of that desire came well before I lost the ability to consume bacon in amounts approaching a regular person’s consumption of it, but I can still gnaw on a small piece or two while everyone is chowing down like there is no tomorrow on a plate of fried porky goodness.

Finally, in the spirit of the new year and getting things done, here we go. The first thing we need is a decent sized piece of pork belly, skin on.

Check.

Pork bellies. I knew it. I knew it.

Next, the cure – and not the Robert Smith kind. Basic: salt, pink salt, brown sugar, and maple syrup.

The cure.

Is this not going to make some kickass bacon? Just look at it. You can tell its potential by a single glance, where this belly longs to be made into something even more glorious it is right now.

Potential

Rub your belly well with the cure.

Slathery

Bundle it up, and into the fridge it goes, turning every other day.

Ready to chill

In about a week, it should be ready to go on the smoker.

When I ordered the belly, I also ordered some back fat.

Back fat

Why, you ask, would anyone willingly order pork fat like this?

Destiny

One word: sausage.

Packed

6 thoughts on “The bacon chronicles”

  1. How long do you smoke it for? What is the temperature you smoke it at and what is the internal temperature you are aiming for???? While I am at it, does anyone know how to make lardo?

    Otter

  2. This batch went into the smoker at 200 degrees for about three hours. The internal temp was 150 when I pulled it, since at a higher temp, cooking it to eat would result in some overdone bacon.

    There are all sorts of lardo recipes out there, but if you’re interested in getting into charcuterie in a big way, I’d recommend the book of the same name by Ruhlman and Polcyn.

  3. Thank you so much. I am going to order some pork belly and I am going to buy the book you recommended. Thanx!!

    Otter

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