I am practicing my bacon-making again.

[Terri]

The weather is terrible, so why not?

I am cooking a pork shoulder roast, but before I put it in the oven I cut off the thick slice of fat that is left on every pork shoulder roast.

I drizled it with honey and sprinkled it well with salt: about 50-50 of each. I rolled it up and put it in a zip lock bag and put it in the fridge to brine.

After 2-3 days I will rinse it, slice it, and smoke it lightly in the grill.

I can hang it in the gas grill, start a fire in a metal bowl, and dump soaked twigs on top and close it and let it burn out. 2 such fires will smoke it enough.

I have done this once before, and it ended up tasting half way between bacon and ham. My family ate it up! And, it really is fun!

[oldtimer]

OK, Never made a micro bacon before.

I take full size bacon by making a brine and soaking in for two weeks, then hang it in smokehouse until it quits dripping, then smoke it until it gets a nice color to it. My kids always said they couldn't buy bacon as good as Dad makes. I use ash wood to smoke as we don't have hickory out here on the plains. My smokehouse is built so I can cold smoke the meat.

[cuppajoe]

Makin-Bacon....lol

will have to try these...

[Tooldummy]

Have you all ever tried fresh side bacon? It is simply side pork sliced like bacon, floured with salt and pepper, and fried until crispy brown. I like it occassionally and after telling a few friends about it, they do it sometimes now too. Just a suggestion.

[mozarkian]

good stuff! Make a sandwich out of it with a slice of fresh tomato, some mayo-yum!

[remadl]

:D:D:D


aaahhhuuummmmm.....Ok ..this was a funny post!

I immediately started to laugh.....thank you.:lol:

Shows where my mind was at.

[NCLee]

TD, have you ever tried salt cured? Same premise as fresh side, but it's simply cured with nothing except salt. Then hung to dehydrate till needed. Cut off a hunk, slice. Put in a pot of simmering water for a few minutes to remove some of the excess salt. Then, fry it up as if frying bacon. Then, cut off the skin and put the remainer in a hot homemade biscuit. Chew on the skin as an extra treat. I'd rather have it than any bacon from the store. It's perfect along side some eggs scrambled in the drippings.

It's also great for seasoning a pot of beans, greens, and such. Take a chunk and slash it down to the skin, from the fat side. Simmer it again for a few mintues. Then drop the chunk into a pot of pinto beans. Uhmmmmmm goooood.

Lee

[bacpacker1513]

You all are killin me! :)
I've not had "fresh bacon" since my grandpa quit raisin pigs back in the 70's. I can still remember how good that was with some fresh cathead biscuit's and gravy from the drippin's.

[Dame]

Right now we have an entire side and would like to make it into bacon. Would someone post detail on making a brine for this much bacon.