Tuesday, December 14, 2010

Bacon, at last

Cue the Hallajulah Chrous, part the clouds, bring in the small chirping birds.

We have bacon!

After roasting for a few hours,

remove the skin. Having never done this, it is pretty ugly. I'll get better, promise!

I was not happy with the slicing job, I think I need to freeze the slab a bit so it slices better.

So how is it?

Firstly, it doesn't shrink as much as commercial bacon. It also gives off a lot more fat. But how is it?

Crispy outside, hammy flavor, chewy interior, subtle, rich fatty deliciousness. Unlike anything I've ever had. So different from "regular bacon" that they don't even seem related.

I still have one more slab that I'll smoke on Friday with some sausages that are in the works.  By the way, the weight dropped almost 2lbs! - the belly - not me!

Until next time, Eat Well & Keep Diggging!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt


  1. Sounds pretty good. Just needs the addition of a couple of eggs, some mushrooms, a slice of black pudding, some beans, a tomato or two, and a piece of fried bread, and then you've got a proper breakfast!
    Seriously, I have to admire your skill and persistence. I reckon this is an experiment you'll be repeating.


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