« Community-supported agriculture | Home | Northern breakfast: egg sandwiches and bagels »
Oak’s makin’ bacon - Part 2
By Carrie | May 17, 2008
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.
May 18th, 2008 at 8:39 am
Pig good!! Bacon great!! Lamb no!!
May 19th, 2008 at 4:48 am
Looks tasty!!
May 29th, 2008 at 9:56 am
Hey Miss Carrie,I saw that Cook’s Tour episode and thought it was great. Was hoping that their whole technique was sanitary not just the curing part. It was a fascinating show and they certainly enjoyed their results as much as you did it sounds like.
Love,
Aunt Lisa
May 29th, 2008 at 2:58 pm
Aunt Lisa, what a coincidence that you saw that show too! The big box of salt seemed pretty gross to me too but that’s basically what we did in the fridge! But, curing meat was the way that they preserved things back in the day so we’ll just have to have faith in the process!
Hope things are going well up in NY!