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Oak’s makin’ bacon - Batch 2
By Oak | May 28, 2008
Blogging community watch out! To allow Carrie to focus on things other than my favorite animal I thought I would post regarding the next batch of bacon making! After completing batch 1 Carrie and I were satisfied with our first foree with bacon. It did not take us long to decide on doing the Brown Sugar Maple bacon.
I had begun the initial cure of the bacon when I received word that I needed to return to NY. Taking lemons and making lemonade I decided to pack up the pork belly in a cooler and bring it to NY with us. Knowing that I would have the ability to smoke the pork belly on my fathers smoker.
My father would never admit it but he has a sweet tooth when the situation presents itself. Sharing a love for the smoking meats my father was very interested and even insisted on basting the bacon towards the end with more brown sugar and maple syrup! Here my sister is doing some maple syrup basting under the tutelage of my father.
Here’s the finished product. Wow the smoking makes a huge difference, in my opinion it is a required step. I am nearing the bacon flap for which I seek.
Stay tuned in June for the Pignic and my beginning attempts at dry curing sausage.
May 28th, 2008 at 10:28 pm
The bacon was wonderful! We have a bit left…after yesterdays posts, we may have to eat it with eggs on Rockland Bakery bagel in honor of our friends down south!
It was great seeing you guys…thank you for the good times, beer, bacon and ribs!
May 29th, 2008 at 10:08 am
Oh man that bacon sounds soooo good.
May 29th, 2008 at 2:56 pm
Heidi, glad to hear you enjoyed the bacon! The only problem now is that we’ll want to smoke the bacon every time! We had a great time at your dinner party, thanks for inviting us! You’ll have to send me your salad recipes. My mouth is watering for the peanut noodle one right now!
Shira, oh it was uber tasty. It’s too bad we can’t ship you meat products overseas. You’ll just have to come visit in order to get some!! hehe.