So, unfortunately I didn’t get a chance to post the remaining BaconCam(TM) photos at the time they were taken, so you get the entire remainder of the bacon-making experience in this single entry. I will do my best to summarize the bacon-making process as narrated by Oak.

So, the salted bacon continued to marinate in its own juices for several days – and Oak flipped it a few times during this process. This is what the final bacon slab looked like:

At this point, you trim off the skin and then you can then bake (or smoke, if you’re so equipped) the slab in a very low oven (like 150 degrees) for a long time. The slab comes out of the oven, and you can slice it up to your desired thickness! It’s ready to cook!

Here’s Oak frying up the bacon! Yum!

It gets nice and crispy:

We cut up the bacon and used it in this swiss chard pasta recipe. The swiss chard makes it healthy, right?

Needless to say, Oak is already in pursuit of another hunk of pork belly to make more bacon. We were watching Cook’s tour the other day, and in Portugal these guys were making prosciutto and bacon in a crazy wooden box full of salt. Why do I have a feeling strange meat products will be brewed the moment we get a garage? Oh dear.

Posted by Carrie on Saturday, May 17, 2008
Categories: blog, cooking, food, preservation · 4 Comments »