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All right all you pork lovers read it an weep

post #1 of 8
7/13/09 at 7:01pm
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What I did this weekend. :)

Bacon - ChefTalk Photo Gallery


Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Places I Have Cooked
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post #2 of 8
7/14/09 at 3:24am
Oh this is great! How is it??

Where on earth do you get pork belly? I can't seem to find it at any local butchers in NY. How do I go about acquiring it? Me want pork bellllyy!!
In a nutshell
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post #3 of 8
7/14/09 at 5:20am
That is a great pic! I wonder if your stuff is as good as the Duroc/Vanderose Farm stuff that I got in the mail a few months ago!?!? Hint, hint ;)

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post #4 of 8
7/14/09 at 5:48am
Very nice fat profile Nick. Any hints on your process/recipe? I have done a lot of bellies in my day. LOL.

Experimenting with an asian inspired one now, care to exchange?
Jason Sandeman

Real Food Through Solid Technique
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post #5 of 8
7/14/09 at 8:19am
That's a nice looking belly, Who's cure did you use? Or did you create your own?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 8
7/15/09 at 4:55am
Oh Nicko - now I gots me a hankering for some good belly :) hehe

Guys, just follow the link at the top of Nicko's post to find out how.
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Robert A. Heinlein
 
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post #7 of 8
7/15/09 at 3:45pm
B A C O N!!! :bounce::bounce:
Excuse me while I get something to wipe down my screen. I got a bit carried away.
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***It is better to ask forgiveness than beg permission.***
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post #8 of 8
7/15/09 at 4:19pm
smoked at 250??? Seems high to me, the last time I made bacon it was smoked at 145 for several hours.
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