MacKenzie Posted December 16, 2017 Report Share Posted December 16, 2017 This was one one of them- First thing was to smoke some bacon, 2 slabs as a matter of fact, the whole belly of an organically raised pig. I am aiming for 145F IT and grill temp around 215-220F with some cherry, maple and whiskey barrel smoking woods. Done as planned. While I was waiting for the bacon to finish I made some homemade spaghetti. The little white dish has some shaved cured egg yolk in it. It is going on the plated spaghetti. Plated with Parmesan cheese and shaved egg yolk. 3 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted December 16, 2017 Report Share Posted December 16, 2017 This was one one of them- First thing was to smoke some bacon, 2 slabs as a matter of fact, the whole belly of an organically raised pig. I am aiming for 145F IT and grill temp around 215-220F with some cherry, maple and whiskey barrel smoking woods. Done as planned. While I was waiting for the bacon to finish I made some homemade spaghetti. The little white dish has some shaved cured egg yolk in it. It is going on the plated spaghetti. Plated with Parmesan cheese and shaved egg yolk. All the dishes look great!!!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 16, 2017 Report Share Posted December 16, 2017 Gorgeous looking bacon, MacKenzie! Did you experiment with any Purple Crack in the brine or rub? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 16, 2017 Author Report Share Posted December 16, 2017 Thanks, Tony, not yet. I wanted to see how the taste of this local pork belly compares to my supermarket ones. One of these times I will try it for sure. I normally do a dry cure for the breakfast bacon. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 17, 2017 Report Share Posted December 17, 2017 (edited) Me, too. I use Ruhlman's recipe; but this last batch, I swapped out the juniper berries for the PC. I liked it. http://blog.ruhlman.com/2010/10/home-cured-bacon-2/ Edited December 17, 2017 by tony b 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 17, 2017 Author Report Share Posted December 17, 2017 Me, too. I use Ruhlman's recipe; but this last batch, I swapped out the juniper berries for the PC. I liked it. http://blog.ruhlman.com/2010/10/home-cured-bacon-2/ Funny I use Ruhlman's too but no juniper berries in it. Guess I need to get my book out. More experimenting what fun Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 17, 2017 Report Share Posted December 17, 2017 Great looking bacon and spag bog Mac looking good as usualOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 17, 2017 Author Report Share Posted December 17, 2017 Now the rest of the story- sliced, vacuum sealed and froze the bacon this morning. Taste test was next. This bacon did taste very nice, it had a different flovour than my bacon from store bought belly and the lean was more tender and the fat seemed to be more clear. I have to wait until next fall to do it again. The farmer only raised 10 pigs /year. 4 Quote Link to comment Share on other sites More sharing options...
Homepro01 Posted December 17, 2017 Report Share Posted December 17, 2017 Lovely Bacon! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 18, 2017 Report Share Posted December 18, 2017 Rockin' it, MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 18, 2017 Author Report Share Posted December 18, 2017 (edited) I hope I have enough bacon to get me through the worst of the winter. I used some of the leftover bacon ends for a pizza tonight and of course purple crack was an ingredient. Hopefully I get a chance to post a pix tomorrow. Edited December 18, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
