Oh you food of gods, kings, everyday people, and well just about everybody in the whole lovely world, well exept muslims i guess.
It`s about time you get a entry in my blog.
One might still wonder why the dude, who in the beginning of time invented this piece of holy meat didn`t freaking PATENT the stuff.
Ahh well, what are you gonna do, makes it more easy for us to get our hands on it.
Still that dude must have been "un poco" retardo.
Anyway.
So I have never really had the chance to make my own lovely of the cured ,smoked, fatty piece of pork they call BACON, AKA "the best spice in the world"
So Í tried it out at work some weeks ago.
I found a clip on youtube with the process, and it worked fine, only problem was way to much salt, so i had to soak it till the salt content was okay, but then it lost the flavour of the spice mix i had added.
After that i ended up adding extra spice`s for a couple of days, and then smoking it.
The End result is pretty good, but the spice`s is to dominating.
Buuuuuut you never win the first time.
But adding the right amount of salt next time will work perfectly then, because the first spice flavour was the right amount. It`s all about learning from your mistakes.
Here`s the process of what i learned:
Take 2 kg of good fatty pork belly, and cure it with about 5 % salt, 100 g of brown sugar, then add different spice`s to your taste. I used, bay leaf, fennel seed, star anis and loads of black pebber.
Seal it, in a vacume bag if possible, and leave it in the fridge for about 7-9 days, remember to turn it every day, so the porky fluid will evenly cure the meat.
Take it out, wash it, and smoke it at low temperature for at least 6 hours., let it sit in the cooler over night on a griddle tray so the surface will dry a bit.
Here is the end result, and yes the one piece looks a bit charred, but fortunately it is the sugar caramelising!
It`s about time you get a entry in my blog.
One might still wonder why the dude, who in the beginning of time invented this piece of holy meat didn`t freaking PATENT the stuff.
Ahh well, what are you gonna do, makes it more easy for us to get our hands on it.
Still that dude must have been "un poco" retardo.
Anyway.
So I have never really had the chance to make my own lovely of the cured ,smoked, fatty piece of pork they call BACON, AKA "the best spice in the world"
So Í tried it out at work some weeks ago.
I found a clip on youtube with the process, and it worked fine, only problem was way to much salt, so i had to soak it till the salt content was okay, but then it lost the flavour of the spice mix i had added.
After that i ended up adding extra spice`s for a couple of days, and then smoking it.
The End result is pretty good, but the spice`s is to dominating.
Buuuuuut you never win the first time.
But adding the right amount of salt next time will work perfectly then, because the first spice flavour was the right amount. It`s all about learning from your mistakes.
Here`s the process of what i learned:
Take 2 kg of good fatty pork belly, and cure it with about 5 % salt, 100 g of brown sugar, then add different spice`s to your taste. I used, bay leaf, fennel seed, star anis and loads of black pebber.
Seal it, in a vacume bag if possible, and leave it in the fridge for about 7-9 days, remember to turn it every day, so the porky fluid will evenly cure the meat.
Take it out, wash it, and smoke it at low temperature for at least 6 hours., let it sit in the cooler over night on a griddle tray so the surface will dry a bit.
Here is the end result, and yes the one piece looks a bit charred, but fortunately it is the sugar caramelising!
