Comments on: Homemade Bacon!

By: eat3

eat3 — Sat, 06 Nov 2010 01:43:39 +0000

Just tried this recipe (well not the complete recipe, didn’t use the fennel, bay leaf and garlic, added cinnamon powder instead). After 5 days in the chiller I drained the liquid, felt that the liqiud slowed the process. Added a little more salt and spices. After 8 days instead using the oven- I smoked it using an improvised smoker/bbq grill (w/ mesquite smoke chips in foil-bought the wood chips from true-value, good thing it was on sale). Froze it and cut it (easier to cut frozen). Fried it this morning for breakfast-(with eggs from our own chicken) it was really good. I will never buy overpriced, water and chemical injected bacon from the groceries again. I feel like Hugh from that River Cottage show.

By: perry

perry — Wed, 10 Feb 2010 02:48:30 +0000

I think this is a great recipe and I would love to try it since my kids love bacon. But I was just wondering is it possible to remove the oven/baking part cause I don’t have an oven here at home. Or can give me any suggestion to replace the oven part? Also is it in the freezer or just in the chiller for 7 days..thanks a lot.

By: jo

jo — Sat, 12 Dec 2009 08:35:12 +0000

Question for ms. betty Q

Someone Wrote Amout Smoking tinapa usinh kawali then put rice & Sugar could i also do these for smoking meat (Homemade Bacon)

If it can
how mAny cups of rice & Sugar could i use
Do i use Slow mediun heat & wait til the rice to burn & sugar start to smell
how long would i smooke it in low heat.

for the dripping of fat did you put you bacon on a tray then put it on top of the cooling rack or did you put the tray on top of the wood chips
& thr pork on cooling rack

By: maja

maja — Tue, 04 Aug 2009 18:22:47 +0000

MM,

I tried this recipe and it turned out great. It tastes like a deli type bacon (without the nitrate) and a mild Italian sausage. Two great dishes if you ask me. You’re right, delicious results but minimum effort. The most difficult part in making this dish is the 7-day wait.

By: nina custodio

nina custodio — Fri, 15 May 2009 13:41:33 +0000

i will try this next time!!!

By: Rico

Rico — Thu, 07 May 2009 04:01:33 +0000

Excellent! Will ask wifey to do this! My online friend Glenda mentioned making homemade bacon, and I asked her to post about it, but she never got to. Great!

By: Cecilia

Cecilia — Wed, 06 May 2009 21:22:45 +0000

What a wonderful blog! I don’t know how I could’ve missed this. Found it through the BLT article. And alot of wonderful tips from the comments! I should be trying this next week … My husband likes to put bacon in biscuits and cornbread, sometimes with feta as well. Very yummy! … And yes, I think I will be making bite-size chicharon with this for tapas parties. Oh, dear, my stomach’s getting so excited now. Gotta make that BLT now. Thanks!

By: Marketman

Marketman — Tue, 21 Apr 2009 04:35:52 +0000

Dale are you sure you used an oven at 200F, (fahrenheit as opposed to celsius?) as indicated in the post above? The oven shouldn’t be too hot at all, and certainly there should be no charring whatsoever. The only think I can think of is that the oven was way too hot. At 200F, I dry out tomatoes, which don’t char whatsoever… If you used 200C, that is closer to 400F and that would indeed result in a charred piece of belly after an hour or two. :(

By: Dale

Dale — Tue, 21 Apr 2009 04:09:52 +0000

Tried this out, and everything looked great.. until I baked it. Baked it at 200 degrees, and one hour into baking, the skin looked charred and it fat drippings were black. Sunog. Wonder what went wrong. Haven’t tried it yet, waiting for it to cool.

By: paul

paul — Wed, 08 Apr 2009 03:47:40 +0000

and yeah where could i purchase these wood chips cause ive read that apple/hickory wood chips are the best for smoking but idk where to find it