I can't help it, the Simpson phenomenon has entered my mind and set up shop as references involving Homer Simpson abound.
(Lisa) “I’m going to become a vegetarian”
(Homer) “Does that mean you’re not going to eat any pork?”
(Lisa) “Yes”
(Homer) “Bacon?”
(Lisa) “Yes Dad”
(Homer) "Ham?”
(Lisa) “Dad all those meats come from the same animal”
(Homer) “Right Lisa, some wonderful, magical animal!”"
Homer is right though, the idea that bacon, ham, and so many other parts come from the same animal not only dances on the line of a mythical and magical animal but also shows the state of human ingenuity as we can eat just about every part of the animal (more-so if you are Andrew Zimmern).
My favorite part of pork, is in fact bacon. I thought I would try making some. After being inspired by Chef Robert Sills, I thought I would get some pork belly and try it out. So, I spontaneously stopped into Matekers Meats, near Tesson Ferry Road, and asked if they had any bacon that was nitrite free. They didn't have any but suggested to me that I get pork belly. So, they gave me a good deal and I went home with 1 &1/2 pounds of pork belly. But, what should I do with it? Well...
So, the first one was for a maple brown sugar type of bacon: http://www.cookingchanneltv.com/recipes/maple-cured-bacon.html .
I went ahead and did the marinate, where I didn't have any pink curing salt and instead just used regular Kosher salt. After 7 days in the refrigerator, 250 degrees and 2 hours later, I then put them back in the oven at 350 degrees and cooked them up nice and good. Also, of note: I sprinkled some pure, unbleached, sugar on them before they finished cooking.
(Lisa) “I’m going to become a vegetarian”
(Homer) “Does that mean you’re not going to eat any pork?”
(Lisa) “Yes”
(Homer) “Bacon?”
(Lisa) “Yes Dad”
(Homer) "Ham?”
(Lisa) “Dad all those meats come from the same animal”
(Homer) “Right Lisa, some wonderful, magical animal!”"
Homer is right though, the idea that bacon, ham, and so many other parts come from the same animal not only dances on the line of a mythical and magical animal but also shows the state of human ingenuity as we can eat just about every part of the animal (more-so if you are Andrew Zimmern).
My favorite part of pork, is in fact bacon. I thought I would try making some. After being inspired by Chef Robert Sills, I thought I would get some pork belly and try it out. So, I spontaneously stopped into Matekers Meats, near Tesson Ferry Road, and asked if they had any bacon that was nitrite free. They didn't have any but suggested to me that I get pork belly. So, they gave me a good deal and I went home with 1 &1/2 pounds of pork belly. But, what should I do with it? Well...
So, the first one was for a maple brown sugar type of bacon: http://www.cookingchanneltv.com/recipes/maple-cured-bacon.html .
I went ahead and did the marinate, where I didn't have any pink curing salt and instead just used regular Kosher salt. After 7 days in the refrigerator, 250 degrees and 2 hours later, I then put them back in the oven at 350 degrees and cooked them up nice and good. Also, of note: I sprinkled some pure, unbleached, sugar on them before they finished cooking.
Next, what was I doing with the other side? Korean style: http://seoulfuladventures.
I will say that after I followed pretty much the same steps as the first batch of bacon, I noticed that it didn't really have a taste of anything other than the soy sauce. I wanted it to have a really bold Korean chili powder flavor, like the Korean chili powder that my brother-in-law's wife brought me, from Korea. Unfortunately, as mentioned earlier, it really didn't have as good as a flavor as the maple one did.
I think if I do it again, the maple ones will cure in salty maple syrup and brown sugar; large amounts of both. As for the Korean one, a lot more chili powder. I did like that it didn't taste like store-bought bacon. My made at home bacon still tasted like pork, which is something so unusual, because store-bought bacon tastes nothing like pork. Anyhow, if you are looking to make your own bacon, give it a try on either of those links.
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