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(Grist)   How to make your own bacon... and duck prosciutto, and pancetta, and pâté, and artisanal green chile chicken sausages   (grist.org) divider line 14
    More: Spiffy  
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2147 clicks; posted to Geek » on 05 May 2012 at 7:52 AM (3 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



14 Comments   (+0 »)
   
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2012-05-05 07:53:55 AM  
i.imgur.com
 
2012-05-05 08:35:45 AM  
I think we're done here.
 
2012-05-05 09:14:39 AM  
I didn't see any bacon there, just a lump of belly fat with minimal pinkish streaks cut into slices. Seriously, is that what passes for bacon on the wrong side of the Atlantic?
 
2012-05-05 09:20:33 AM  

Jesus Burnt My Hotdog: I didn't see any bacon there, just a lump of belly fat with minimal pinkish streaks cut into slices. Seriously, is that what passes for bacon on the wrong side of the Atlantic?


It's definitely different over here. Producers don't seem to think a hog is "finished" until it has 3" of back fat. Definitely not my thing, I just raise more hogs and bypass the ton of corn finishing step. I don't let them touch water though, they drink goat's milk. The result is much more meaty and flavorful.
 
2012-05-05 09:30:20 AM  

rohar: It's definitely different over here. Producers don't seem to think a hog is "finished" until it has 3" of back fat. Definitely not my thing, I just raise more hogs and bypass the ton of corn finishing step. I don't let them touch water though, they drink goat's milk. The result is much more meaty and flavorful.


That sounds interesting to say the least. Please tell me that at least some Americans are aware that this is what bacon is. I mean, if the product in TFA is what all y'all go bonkers for, you'd spooge your pants at a mouthful of actual smoked back bacon.
 
2012-05-05 09:55:20 AM  

Jesus Burnt My Hotdog: rohar: It's definitely different over here. Producers don't seem to think a hog is "finished" until it has 3" of back fat. Definitely not my thing, I just raise more hogs and bypass the ton of corn finishing step. I don't let them touch water though, they drink goat's milk. The result is much more meaty and flavorful.

That sounds interesting to say the least. Please tell me that at least some Americans are aware that this is what bacon is. I mean, if the product in TFA is what all y'all go bonkers for, you'd spooge your pants at a mouthful of actual smoked back bacon.


Few that I've met. When I have friends over and hand them properly grown, butchered and smoked bacon, the seem a little confused at first. Hormel has done terrible things to our diet. You offer someone excellent meat products and they've got nothing to compare it to. Sad really.

One meal and they're always converts though...
 
kth
2012-05-05 10:15:24 AM  
Must not show this to husband. He already makes cheese, beer and bread. No wait, maybe I should show this to him, we're missing the meat portion of the best meal ever.
 
2012-05-05 10:28:44 AM  

kth: Must not show this to husband. He already makes cheese, beer and bread. No wait, maybe I should show this to him, we're missing the meat portion of the best meal ever.


Buy a Kitchenaid mixer with the meat grinder attachment and a vertical smoker for his birthday. Quality of life will improve immediately.
 
2012-05-05 02:18:24 PM  
Can we please, as a society, stop using the words artisan and artisanal? They're really just adjectives thrown in front of alternative fast food offerings at this point.

Artisan bread! Bread made by... a person.
 
2012-05-05 02:52:42 PM  
That sausage looks delicious
 
2012-05-05 03:03:31 PM  
I have two slabs of bacon curing in the fridge right now. It really is not hard at all--a week covered with salt/sugar and then spices if you want, then smoke. Getting even a cheap kettle grill to keep 200F isn't that hard.

If you have an Asian grocery in your area, check it out for raw pork belly. It seems Koreans love it.

I got two nice big pieces with the skin on, and I can tell it's belly, one of the pieces has a nipple on it. :-O
 
2012-05-05 06:52:26 PM  

quartercomma: I have two slabs of bacon curing in the fridge right now. It really is not hard at all--a week covered with salt/sugar and then spices if you want, then smoke. Getting even a cheap kettle grill to keep 200F isn't that hard.

If you have an Asian grocery in your area, check it out for raw pork belly. It seems Koreans love it.

I got two nice big pieces with the skin on, and I can tell it's belly, one of the pieces has a nipple on it. :-O


any tips on how to smoke meats when you live in an apartment building?
 
2012-05-05 10:21:17 PM  

KradDrol: quartercomma: I have two slabs of bacon curing in the fridge right now. It really is not hard at all--a week covered with salt/sugar and then spices if you want, then smoke. Getting even a cheap kettle grill to keep 200F isn't that hard.

If you have an Asian grocery in your area, check it out for raw pork belly. It seems Koreans love it.

I got two nice big pieces with the skin on, and I can tell it's belly, one of the pieces has a nipple on it. :-O

any tips on how to smoke meats when you live in an apartment building?


Unless you have a balcony or common area you can watch for hours, you're SOL. I can tell you, as a matter of fact, that electric smokers do just as good a job as charcoal so that may help you out.

I've got a Boston butt brining to go on the smoker tomorrow.
 
2012-05-05 10:44:54 PM  
Yeah, most likely apt smoking (without a balcony) is not going to happen. If you have a good kitchen hood maybe you could get away with the chinese technique where you put some dry tea leaves (maybe try some wood chips) in the bottom of a wok, then a crisscross lattice of chopsticks with the meat on top then tightly sealed with foil. Heat it up till it starts to smoke then turn it down. I've never done it but hey, all you'll do is set off the fire alarm.

Actually, cured but not smoked meats are also excellent--I've seen recipes for bacon that don't smoke, but just bake in the oven at 200 up to an internal temp of 150F. More like pancetta than bacon, but hey, it will be good.

Or corn your own beef. I've done that and it's very very good and easy.
 
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