| T O P I C R E V I E W |
| Sourceress |
Posted - Oct 15 2011 : 12:34:55 PM
Could someone please post the bacon recipe from the Aug/Sept 2011 issue? We've made several batches and it's excellent, but apparently the last time, someone mislaid the magazine (or didn't put it away, or...) and now my husband wants to make more bacon and can't find it.
Thanks!
Lis
*the Sourceress*
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| 2 L A T E S T R E P L I E S (Newest First) |
| Sourceress |
Posted - Oct 19 2011 : 8:51:58 PM
from my husband: "Rock On!!!"
Thank you muchly!
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| Acelady02 |
Posted - Oct 18 2011 : 9:36:34 PM
5 lb slab skin on pork belly
5 T kosher salt
2 t pink curing salt
1/4 cup brown sugar or maple syruup
3 T sugar
4 T ground black peppercorns
1 t grated nutmeg
2 t ground fennel seed
2 t ground caraway seed
2 t dried thyme
4 bay leaves, crushed
5 finely chopped garlic cloves
rinse pork bely, pat dry, place on large sheet of parchment. Mix other ingredients together and rub on pork.
Place the slab in a gallon plastic bag, place in fridge for a week. Flip bag daily
after week, preheat oven to 200, rinse pork well. Pat dry and move to a roasting pan.
Bake until bacon is golden brown and center reaches 150 (1 1/2 to 2 hours) Transfer to cutting board, while hot slice off skin. let bacon rest and cool to room temp.
Pat dry, wrap tightly and refrigerate until chilled.
(((((Hugs All)))))Penny
Farmgirl Sister #3343
God gives Miracles to those who Believe, Courage to those with Faith, Hope to those who Dream, Love to those who Accept, & Forgiveness to those who Ask... |
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