Bacon!
Now that I have your attention, let's begin.
Bacon is good. Bacon is great. Bacon is the candy of meats. Bacon is the one thing that most people I know of can't go without when camping/feasting.
Bacon is also somewhat expensive, unless you're buying the really cheap kind. But, if you make it yourself, not only is it good, but it's surprisingly cheap. I was able to cure about six pounds of bacon for a little under $20. Not bad.
Historical Accuracy: Bacon is good. This particular recipe uses period ingredients, but I do not have any historical recipes for how to cure pork belly. Therefore, I'm going to rate this Bacon/10.
How Does it Taste? Bacon is good. I am eating a slice right now as I type this up. Compared to the store-bought types, this bacon is saltier and meatier and even more delicious. Plan accordingly when using it in a recipe. Basically, go easy on the salt!
Time: Bacon is good. Bacon is not fast. The cure itself takes about four days, and you're looking at hours in smoke before the meat is ready to be used. Did I mention that bacon is good yet?
Time: Bacon is good. Bacon is not fast. The cure itself takes about four days, and you're looking at hours in smoke before the meat is ready to be used. Did I mention that bacon is good yet?
Recipe:
1 piece pork belly (really, size doesn't matter here--you're going to prepare it proportionally)
1 cup raw honey
1 cup kosher salt
1 gallon filtered water
1 tbsp black peppercorns
In a large pot, heat the water. Add honey, salt, and pepper and stir to dissolve. Place the pork belly in a large container (I use a big pitcher) and cover it with the brine. Refrigerate for 4+ days.
Smoke over hardwood for no less than one hour per pound. Personally, I just start up the fire, get the temperature low, toss in the bacon, and take it off in the morning when I wake up. You may want less smoke, however. Suit yourself.
Smoke over hardwood for no less than one hour per pound. Personally, I just start up the fire, get the temperature low, toss in the bacon, and take it off in the morning when I wake up. You may want less smoke, however. Suit yourself.
Oh, and as a side note, when you're cooking this, save the fat. Not only is it tasty for other recipes, but filtered bacon fat can make really nice soap. But that's another post!
Obligatory Patreon Link: Click HERE to support this blog. Food costs money. You should give me some. Or something like that.
Obligatory Patreon Link: Click HERE to support this blog. Food costs money. You should give me some. Or something like that.
No comments:
Post a Comment