Leaderboard

Thank you David Chang, you reminded me my bacon was curing in the frig and I almost forgot. I cooked this in the offset under apple wood at around 175-200 for 3 1/2 hrs. The cure was a good 9 days I believe and all the ingredients were split between two vacum seal bags, a first uising this kind of prep. The bacon has an Italian Tuscan accent using a dry seasoning with a bit of powdered garlic for a savory finish. I definitely used the pink cure here for penetration in the bag along with salt, pepper and brown sugar. Try drizzling some honey on the bacon, it pairs well and will definitely make a great appetizer.

The members of this forum have some incredible cooking talent. Milling your own grain, homemade curry, different pizza and bread cooks. I used to think I could cook...and I've owned a cafe before...but you youngsters put me to shame. Beautiful food on display here.