i recently bought
charcuterie by
ruhlman and polcyn, and today i started my first attempt at making bacon. i got a 3.7 lb pork belly from whole foods and i rubbed it with:
- 50 grams of basic cure (8 parts salt, 7.6 parts dextrose, 1 part pink salt)
- 3 crushed bay leaves
- 10 grams cracked black peppercorns
- 5 crushed garlic
i put it in a 2 gallon ziploc bag and now it needs to cure for 7 days. since i don't have a smoker my current plan is to cook the bacon in a sous vide bath (with some liquid smoke) after it's done curing. (apologies in advance to all the actual bbq and smoker experts out there.)
![my tasting assistant knows it's going to be a while before this will be ready. my tasting assistant knows it's going to be a while before this will be ready.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwS63fQ0975KkPc0SRDQVaWg7yrgthCjG2z-Bn3JYdUX6Pay1-sKm0JRszirbj5ffgK8qf8Ex2XyNrG1dLB2ePZBLsfzrVJxkiXh9bwW2Yon2SnC_sfhGfd77AOFrZkpf5puJ4DYz0EN0/s1600/blogger-image-425194040.jpg) |
my tasting assistant knows it's going to be a while before this will be ready. |
![mmm. pork. the king of meats. hopefully i can do it justice. mmm. pork. the king of meats. hopefully i can do it justice.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibG8f37zyNtUktSN0xdxjaOnNmBkfzFzRBgFnMNm1bnHPOW97TGTRs9V_26zhzJYS-zVxoYGF8Q3xQLpLLaRiH7NJoHrzJocV7rVdN2fNgqn8d3zcBiVRwBneYgfmzNPtzWJBOAwCgA7s/s1600/blogger-image-1533067152.jpg) |
mmm. pork. the king of meats. hopefully i can do it justice. |
![i didn't even know they made 2 gallon ziploc bags. i didn't even know they made 2 gallon ziploc bags.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBaL-9zmv7vkyeB1Uh1078LY9RkrDKvmPVxkffBtGI9NQu1o9-ZAOOa_j4bnQIENKLqXrwKDdLnMBmcAOqh1E2a0-Tibss6RuOLuJqteGKK4i6T1362_6vCXcJ0Lv7HlqD_0T2I252Ds/s1600/blogger-image-1104571864.jpg) |
i didn't even know they made 2 gallon ziploc bags. |
No comments:
Post a Comment