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April 2016 Challenge........BACON - Page 5

post #121 of 135

Only one more week to go - hope these firm up soon:

 

 

Looks like I forgot to label them. Hope I can tell which one is the garlic and black pepper.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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post #122 of 135
Thread Starter 

I have a 10lb belly and a piece of shoulder that I should have smoked today, but life got in the way.......I also scored a couple of Angus packer briskets for just under $2 lb. One's going on in the morning.

post #123 of 135
Thread Starter 
Belly and shoulder.
post #124 of 135

Final stretch, get those entries in soon!

 

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post #125 of 135

I got a slab of belly pork in brine with some added juniper and bay (and chili).

I fear that I won't be ready in time though.

I put it in on the 23rd.

when it has finished curing, I will cold smoke it.

The night temperatures are just becoming about low enough to be able to cold smoke.

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post #126 of 135
This is the closest I'm going to get to cooking with bacon this month. This is TJ's applewood smoked bacon accompanied by my soft scramble.
Edited by Koukouvagia - 4/27/16 at 6:14pm

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #127 of 135

I was expecting a burst of last minute activity.  I was also hoping to have my bacon done in time, didn't happen. The Sichuan style was going to be fried up and served with egg foo yung, the garlic bacon was going to be incorporated into a garlic bacon cheeseburger.

 

Oh well.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #128 of 135
Thread Starter 

So the month is over and we have a winner. I thought that there would much more activity with an ingredient like bacon.

I was expecting many more entries and was waiting on a couple of classics like Beef Bourguignon or Coq au Vin to make an appearance and for at least a handful of people to show their homemade bacon.

 

Ordo had a very nice entry with the Bacon Amuse Bouche, pork candy at it’s finest.

 

SylviaM with her Potato, Bacon, Cheddar Tart. I could go for a slice of that with a couple of poached eggs.

 

Hank with Bacon & Egg Cups and his first foray into making bacon.

 

JakeTBuds with her take on Tacos Al Pastor, the meat marinated with a paste from a variety of dried chilies and spices, the fresh tomatillo salsa and that blood orange margarita scored bonus points.

So for this month’s challenge, Jake takes home the Bacon!

 

Congrats!

post #129 of 135

Congratulations, Jake! 

 

I too expected more entries and a wider variety, like a classic quiche and bacon wrapped grilled peppers.

 

I had planned to have some bacon ready, the first slab was to go in the cure before we left for Phoenix a few weeks ago. It didn't, had to chuck it because it spoiled while we were gone. Second attempt took too long.  Here is what it look

s like at the moment:

 

 

6 hours of cold smoke yesterday ( apple ) and about 4 hours into it today. Maybe Jake will pick a theme that will let me make use of it in the May challenge.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #130 of 135

Congrats to JakeTBuds - Looking forward to the next challenge.  I was just too busy to bring it last month with too much going on.  

post #131 of 135

@jake t buds wins finally!  Congrats and thanks chefbuba for the bacon challenge, I've been salivating over bacon this whole month!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #132 of 135
Congratulations JakeTBuds. Looking forward to May challenge. I will have a lot more time to participate. Still working on my pork belly cure, so hopefully can incorporate that.

Thanks Chef Bubba. Great ingredient and very inspiring to me personally. Got me to finally make my own. I've been perfecting my smoking technique for the last ten years, to add my own cured meat is huge. Thanks
post #133 of 135

Congratulations Jake :thumb:

 

Like Teamfat: my bacon was not ready in time.

It will go into the cold smoker tonight

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post #134 of 135

Thanks very much everybody!!  I feel honored once again, especially since my food involved no curing!!! The thread inspired me to try, though!!!

 

There were indeed some great entries. Congrats to everybody who participated. 

 

I’ll try to have May’s challenge up by either this evening or tomorrow morning. 

 

Cheers!!!

post #135 of 135

Well Done, Jake!

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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