Homemade Bacon !!!!

Wow, it’s been a while since I’ve made some homemade bacon.

One of the problems is the time.  It takes a week to “cure” the pork belly in the fridge (yes, that really is rather simple),  but because of the time it takes to smoke the bacon, it doesn’t take much to screw up the schedule at home and not have the time !!!

Well, that was certainly the case this time.

I had plenty of time off during the recent holidays but it was way too cold and wet for me to go outside and smoke.

So, instead I just did it inside in the oven.

As my daughter said, this was the best bacon so far !

Two things were done differently.

Obviously doing it in the oven gave me far better and consistent temperature control  and also, I left the pork belly uncovered in the fridge overnight to get completely dry.

I also ended up making over six pounds of bacon, quite a bit of which I gave to some special people at work.  You know you’re special if I share my bacon or ammo !!

Enjoy:

VACATION !!!!!

Well dang…. vacation is over.

I do have to say that for not having spent the week on a exotic,remote, tropical location being waited on hand and foot by a never ending stream of Polynesian woman (Fletcher Christian knew what was going one there !!!), it was on of the best vacations that I have had recently.

I ended up doing quite a bit of things and I think the biggest reason was that I got up everyday and went to the gym. It’s a good way to get the day started and prevents me from lollygagging the day away !!

Went for four nice little bike rides.

 

I had a gift card for Chili’s and we had a late lunch there one day:

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I was not impressed with this burger.

 

It was my daughter’s birthday which meant FREE SUSHI at JuRin:

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For me, this was sushi dinner “B”.

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Also got a nice “Caterpillar Roll” .  (Eel) YUM !!!

 

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Also being my daughter’s birthday, she had an sleepover with three of her friends.  I got to go out at 6am and get them doughnuts.

 

Vacation_005Did a little smoking on the smoker !!

Did another hunk of homemade bacon.  This time it did not turn out as best as it could.  I think that I had the heat too hot for a while, but I am getting close to getting to the perfect recipe and process.  Also tried smoking some salmon.  That also was not the best because of the high heat but it was still very good.  For good measure I put a slab of beef ribs on as well.

 

The doctor said I could have one beer while on vacation:

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You’d be surprised at how quickly this was emptied.

 

We put a fence around our backyard about 13 years ago and I still had some leftover parts that I finally wanted to use up and get out of the garage.

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TADA !!!

A new planter box !!

 

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I think it will last 3-4 years before it goes onto the burn pile.

 

And now, another project:

I have some good skills with concrete and there are several things I can make: Bowls, plant stands, specialty bricks and some various do-dads.  The wife had a friend that she had previously given a brick to and she requested several more so we took the time to whip some out:

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Combination of a sand mix and a pea gravel mix.

JUST ADD WATER !!!

How much more simple can it be??

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If you have a backyard, every proper house should have a wheelbarrow.

 

 

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The wife has a kit of plastic molds and letters that are used to stamp letters/names/words on the bricks.  Even though the molds are plastic and the concrete doesn’t stick to it, it helps to give them a little spray of WD-40 to help release the bricks. (Helps with the clean up too.)

 

 

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Like the bag said, just add water and mix !

 

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While the concrete is being mixed, the letters are being arranged for stamping.

 

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Concrete goes into the molds.

 

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Have to wait for the concrete to set to just the right condition and then it gets the letters pressed in.

If the concrete is too wet, the letters blur and if the concrete sets up too much, it too hard to press the letters in.

 

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Finished product.

 

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This is one of my specialties.

Just trowel a fern leaf on the top and when it’s dry, peel off.

 

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And of course, the clean up.

Making Bacon Part III

This will be the third time that I have attempted to make Homemade Bacon.

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The first two times were less than impressive.

 

I have decided to try one more time.

 

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Pretty simple for the seasoning:

Coarse Salt

Fresh Ground Pepper

Brown Sugar

Thyme and Rosemary are optional so I left them out.

 

 

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About a 3 1/2 pound slab of pork belly with the skin on.

 

 

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All the parts are ready to go.

I cut off about a quarter of the pork belly and plan on cooking that separately.

 

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Seasoning rubbed on and into the zip-style bag

This stayed in the fridge for a week, and once a day it gets turned over.

Now, this may be just another boring bacon disaster post after having tried twice before to make my on bacon.

BUT !!!

This time I have a secret weapon……………………………….

Meet Mr. Smokey !!!!!

 

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For my fifteen years of service at work, I was given this smoker.

I’ve been cooking with gas for about 20 years (and I love it), but I started out way back when grilling with charcoal.  I also had never used a chimney starter.  Back in the day, it was just gasoline poured on to start the charcoal.  The chimney starter works well to get the coals going.

 

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Lit charcoal ready to go………………………..

 

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Back to the pork belly.

Rinsed off in the sink and patted dry.

 

 

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I cut the skin off.

OOPS !!!!!

I shouldn’t have done that until after cooking.

Oh well.  Not likely to be my only mistake of the day !!

 

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This is about after 4 hours on the smoker.

The pork belly looked a little lonely so I put a small piece of beef ribs on to keep it company.

The beef ribs were fantastic !!

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OK, once again it at least looks like bacon at this point.

It stayed in the fridge overnight.

 

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Slicing it up, it looks even more like bacon. (We know looks can be deceiving and disappointing)

The sliced bacon looks and feels different from the two other attempts.

 

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Well, here goes everything !!!

Time to fry it up.

 

Well, my daughter said it was the best bacon ever !!

Woo, high praise indeed.

The wife said it rivaled the specialty bacon that a local person sells at the farmer’s market. (I’ve never had that so I can’t make a comparison)

I thought it was very good. It definitely wasn’t what I expected (not very salty like modern processed bacon.)  It was definitely good.

 

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Well, the good news is that I know exactly how much bacon my cast iron will hold.  The bad news is that my bacon hoard is exactly that much less !!

 

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Putting the homemade bacon to good use !!

Some overall notes:

It’s nice being able to slice the bacon thick.  My slices are about 1  1/2 X thicker than the thick cut bacon you buy in the store.

This bacon doesn’t shrink very much.

This bacon is not easy to overcook and burn like processed bacon.  It cooks up to the almost perfect mix of not crispy/crispy but not burnt.

This is the third time that I have used my smoker and I really like it.  It’s not a “set it and forget it” device.  I need to maintain the heat by putting more charcoal on.

This smoker is kind of a poor design. To me, one of the biggest problems is that when the coals burn down, there is no where for the ash to go and that hinders getting new coals going.  (I can fix that I think !!)

I hate smelling like I sat around a campfire all day when I use the smoker.

I’ve probably inhaled more carbon monoxide than a small Chinese village.

Bonus Feature:

I cooked up the other piece of the pork belly and it was great !!

 

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