Some Days Are Diamonds

[MacKenzie]

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.

 

 

[sfdrew28]

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

[tony b]

Gorgeous looking bacon, MacKenzie! Did you experiment with any Purple Crack in the brine or rub?

[MacKenzie]

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.

[tony b]

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

[MacKenzie]

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

[Aussie Ora]

Great looking bacon and spag bog Mac looking good as usual

Outback kamado Bar and Grill

[MacKenzie]

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.

 

[Homepro01]

Lovely Bacon!

[tony b]

Rockin' it, MacKenzie! 

[MacKenzie]

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