Steen's Bacon
4 Attachment(s)
Picked up a couple of pork bellies to cure - one for bacon and one for panchetta.
Attachment 82735 I used a basic dry cure for a week but substituted the molasses for Steen's. Attachment 82736 After the cure was washed off I smoked it at around 225 until internal temp reached about 155. Sliced it on my meat slicer and fried some up. Attachment 82737 Attachment 82738 Sent from my iPhone using Tapatalk |
Nice!!
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Post of the month right here [emoji119][emoji119][emoji119]
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Looks great! next time try cold smoking the slabs, you can smoke 24 hrs or more and the bacon doesn't cook till you are ready to fry it
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Next time bake it @ 325 degrees in the oven glazed with steen's and it will candy the bacon. While its still hot sprinkle with fresh cracked pepper.
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WHAAAAAAAAAT? i want some!
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Just layout some slab bacon on a baking sheet. Cook in oven till it browns. Glaze and bake a few more minutes and repeat a few times. Nothing better. I have done it with brown sugar but I don't see why syrup wouldn't work.
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I bet the house is still smelling amazing. NOTHING smells better than bacon cooking.
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Looks pretty darn awesome!
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Thanks guys, appreciate it.
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