Side View: The side of a slab of pork
belly is quite obviously delicious
bacon, only raw.
Making bacon is pretty easy, if a little time consuming. All you need is:
- A slab of pork belly
- Salt (table or kosher. sea salt is too coarse)
- A smoker
The curing stage is a good time to add any additional seasonings to the bacon, like brown sugar or maple syrup. For my first batch of bacon I decided to pass.
After the bacon had cured for 5 days (and when I had enough time in the day to watch the smoker), I smoked the bacon. I used my home-made flower pot smoker and cherry wood chips that were soaked in water overnight. The bacon stayed on the smoker for about 8 hours, at 200°F. Since I'd be frying the bacon before eating it, I wasn't concerned about under-cooking it.
|Smoking the bacon|
It was a good first attempt; the bacon is tender and has a great smoky flavour, but is a bit too salty. The salt and smoke flavour does make it great as an ingredient to other dishes though, like omeletts and soup. Next time I'll try to reduce the salt content, probably by wiping off any excess salt each day, when I drain off the juices.
|Frying it up!|