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#1
03-29-2006, 07:17 PM
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 Made some bacon Working my way through Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover) by Brian Polcyn and Michael Ruhlman. and made my first homemade bacon and it turned out pretty decent for a first run. I used the standard dry cure in the book and cured the pork bellies for about 9 days. The book says 7 but I was out of town and it went a little over but still turned out ok. A bit saltier than store bought but much fresher and tastier. I did two pork bellies and one was a plain cure and the other I added maple syrup to the cure, no smoking was done. Curious to hear of others experiences making their own bacon. Tips hints suggestions etc. I am making Pancetta next.      |
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#2
03-30-2006, 10:43 AM
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 Very cool, Nicko! Let us know how the pancetta comes out. What's the method for that?
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#4
03-31-2006, 03:03 PM
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| I really enjoyed that book. I've made a couple of the sausages. The breakfast sausage is a regular for me now. I look forward to hearing how the pancetta goes. Tony |
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