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Images Tagged with “Garde Mange”

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By Greg

Feb 16, 2010

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By CastIronCook

Feb 16, 2010

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By CastIronCook

Feb 16, 2010

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By CastIronCook

Feb 16, 2010

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By CastIronCook

Feb 16, 2010

Salad is garnished with parmesan cheese, roasted red peppers, and walnuts.

By pastrychik

Feb 16, 2010

By Nicko

Feb 16, 2010

Fresh pork belly ready to be cured

By Nicko

Feb 16, 2010

side shot of pork belly.

By Nicko

Feb 16, 2010

What you need for making bacon. digital scale, kosher salt, pink salt, brown sugar, spices

By Nicko

Feb 16, 2010

Try to keep the sides to 3-5 pounds in size.

By Nicko

Feb 16, 2010

This is my curing mix which is 1# kosher salt, 8 ounces sugar and 2 ounces pink salt.

By Nicko

Feb 16, 2010

You can just use the base cure but I like to add some brown sugar, all spice, bay leaf

By Nicko

Feb 16, 2010

Once the cure is rubbed all over the bacon they go into 2 gallon zip lock bags for 5-7 days. I place them in a half sheet pan to catch any spills.

By Nicko

Feb 16, 2010

Nice marbling eh?

By Nicko

Feb 16, 2010

Another side shot of the pork belly

By Nicko

Feb 16, 2010

Keeping the smoking at a steady 250 F

By Nicko

Feb 16, 2010

By Nicko

Feb 16, 2010

By Nicko

Feb 16, 2010

Bacon fully smoked and ready for slicing

By Nicko

Feb 16, 2010

Bacon fully smoked and ready for slicing

By Nicko

Feb 16, 2010

By Nicko

Feb 16, 2010

nicely roasted and smoked.

By Nicko

Feb 16, 2010

Trimming it up just before slicing.

By Nicko

Feb 16, 2010

By Nicko

Feb 16, 2010

Waiting for the vaccum sealer now.

By Nicko

Feb 16, 2010

Here is the bacon after slicing. Ready to vacuum sealed.

By Nicko

Feb 16, 2010

Here is the bacon after slicing. Ready to vacuum sealed.

By Nicko

Feb 16, 2010

Here is the bacon after slicing. Ready to vacuum sealed.

By Nicko

Feb 16, 2010

Here is the bacon after slicing. Ready to vacuum sealed.

By Nicko

Feb 16, 2010

Sealed up and ready for the freezer.

By Nicko

Feb 16, 2010

Plenty of bacon for the months to come. Well worth the time and effort.

By Nicko

Feb 16, 2010

My project for my Garde Mange class. The aspic was uneven after someone tripped and knocked it off the rack in the walkin (also knocked my grade down : / )

also two simple turnip roses in the middle for decoration

By WhosWho

Feb 16, 2010

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ChefTalk.com › Galleries › Images Tagged with “Garde Mange”