Bacon! Bacon! Bacon!

[SKR8PN]

Oh! Maybe Bacon wrapped hot dogs need to be on the menu this weekend!

Hey SKR8PN...my Asian market sells pork belly....I could have sworn that I saw some TV chef take some apply salt and sugar, set in the fridge for a few days then pull out and call it bacon.

Any ideas? That would be cool to do my own, but it would not be smoked...which would be a bummer.

I smoke ours the way I do, for several reasons. First and foremost is to cut waaaay back on the sodium. I coat both sides of the belly with my Majic Dust, then smoke it for a couple of hours, or until about 1/4 cooked. Then we slice it up and vacuum seal it into meal sized portions and pop it in the freezer. We just cook it like you would store bought bacon, but my golly it is to DIE for!! One 8 to 10lb belly will last us about a year.

 

[Dace]

I assumed it was a cold smoke process, but then you said a couple hours and 1/4 cooked.

Can you splain?

 

[FarmerChick]

Internation Bacon Day?

wow "everything" has a day, doesn't it?
well good for bacon

bacon is one of the best things to eat --that is for sure!

wonder how PETA likes International Bacon Day LOL LOL

 

[Bettacreek]

Hmm. Out of bacon, but my ham, green beans and potatoes are done. Nothing like an old meal for the cold fallish day.

 

[urban dreamer]

AWWWW I DIDN'T GET ANY BACON TODAY!!!!!