It's BACON!!!

  • user warning: Table 'drupalgastronomer.comments' doesn't exist query: SELECT COUNT(*) FROM comments c WHERE c.nid = 129 AND c.status = 0 in /home/dgabriner/gourmetgastronomer.com/modules/comment/comment.module on line 992.
  • user warning: Table 'drupalgastronomer.comments' doesn't exist query: SELECT c.cid as cid, c.pid, c.nid, c.subject, c.comment, c.format, c.timestamp, c.name, c.mail, c.homepage, u.uid, u.name AS registered_name, u.signature, u.picture, u.data, c.thread, c.status FROM comments c INNER JOIN users u ON c.uid = u.uid WHERE c.nid = 129 AND c.status = 0 ORDER BY c.thread DESC LIMIT 0, 50 in /home/dgabriner/gourmetgastronomer.com/modules/comment/comment.module on line 992.
blt2 (Said like the dog in that old commercial where the dog smells bacon but can't read the bag of treats. "Bacon bacon bacon bacon...BACON!!!) (Not that this recipe is even remotely like dog treats, though I suppose your dog would L-O-V-E it if you dropped some of this on the floor...) But! Moving on. hehe. We made our own bacon. Yes. We cured it at home, and it's seriously one of the easiest things you can do in your kitchen. Easier than washing dishes, even! As easy as making toast! This recipe is from Saveur, one of my all-time favorite food mags. Definitely check them out of you have time--they have tons of recipes and articles on their site. You can find the recipe and some step-by-step photos here at Saveur. You start with skin-on pork belly. It did take a little tracking down to get some, but we ended up finding a great source for fresh meats in our area, and if we ever need a pig to roast, we know where to go. Try calling the butchers in your area, and if they don't have it, ask them who does. I ordered five pounds, which makes two batches--because if you're making bacon, you may as well have some extra to freeze, right? So we brought the pork belly home and set to work. "We" would be my husband, Billy, and myself. We had a total OMG and eeeewww moment when he flipped it over and my 13 year old said "Are those nipples on it?!?!" LOL! That was almost too much for me to handle. But what was even worse? Billy grabbed my kitchen shears and snipped them off, because you've got to put a dry rub on these, and who wants to rub pig nipples? Not me. Or him, for that matter. *Elle faints--almost* I had to look away while he did it, lol! The rub is easy to do--it's easy, and totally customizable. I followed the recipe this time, but I'll experiment with different combos next time. Basically, you put the rub on, stick the pork belly in a zip-top bag, and put it in the fridge for seven days, flipping every other day. (The bag, not you. Though that would be something to see, wouldn't it?) On the seventh day, you've created BACON. Can you almost hear the choir of angels? hehe. Well, first you've got to bake it for two hours at 200 degrees. Then you've made bacon. Store it in the fridge for 10 days, or freeze for 3 months. Want to eat some? Of course you do! Just slice off how much you want, and cook it however you like--fry it up in a pan, or bake it. It's all good. [caption id="attachment_506" align="aligncenter" width="300" caption="Pig Nipple Rub (I wonder if that would be a good seller. Who knows? Pigs might really enjoy it.)"]Pig Nipple Rub (I wonder if that would be a good seller. Who knows?  Pigs might really enjoy it.)[/caption] [caption id="attachment_504" align="aligncenter" width="300" caption="Bacon-in-a-bag. Flip it every other day!"]Bacon-in-a-bag.  Flip it every other day![/caption] I really hope you guys will try this. The bacon is amazing. Not too salty, not too greasy, and way more meaty. Imagine all the things you could do with it! blt