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This thread has inspired me! I've got the OP's recipe curing in my fridge right now. Babby's first bacon. I've never cured meat before so I'm really excited to see how it turns out. In my rub, I'm using Maple Syrup and some Tennessee Whiskey. I went hog wild (ha ha) and bought three pork bellies at my local Asian market. But apparently they don't cure meat in the Appalachian Mountains anymore because none of my local food stores or supermarkets had any curing salt. I had to travel two towns over to get my hands on some Morton's Tender Quick, which was the closest thing I could find to the pink stuff. The ingredients on the package say it's salt, sugar, and potassium nitrate, so I hope it works okay. Every source I've looked at says I should just use it as I normally would use it in a recipe, so I'm doing that and crossing my fingers. I hope it turns out okay. If I can give my dad a slab of homemade bacon for Christmas I think it'd pretty much be the most ballin' gift ever.
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Dec 8, 2011 04:14
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| # ¿ May 2, 2024 09:40 |
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Bacon experiment was a huge success! This stuff is amazing! And I thought store-bought bacon tasted good! It's nothing compared to this. I can't believe how easy it was to do! I put whiskey in the cure rub, and while you can really taste it, but it doesn't overpower the bacon flavor. The bacon grease has a hint of whiskey in it, which is awesome for toasting bread for sandwiches. I'm sold. From now on, it's homemade bacon all the way.
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Dec 21, 2011 03:20
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