The Bacon Project
Posted 28 October 2006 - 06:47 PM
Everything on the smokers and being.........well...........smoked
We are using primarily cherry wood and a small amout of hickory
45 minutes later the smoked chicken thighs come off the smoker ( i know it isn't bacon but hey, they were great in the gumbo!! )
Checking on the bacon. It gets a little shine to it as it smokes. YUMMY!
Have to skip to the next morning. The bacon finished smoking and got up to just about 145/150 and we took it off and put it in the fridge to cool and woke up to delicious smokey lovely bacon.
Cooked bacon and scones.......YUM!
Posted 28 October 2006 - 06:50 PM
Posted 28 October 2006 - 07:21 PM
Yes, Della is right. Greg was jealous of our big fat belly No more local stores for him. From now on it is Niman Ranch or nuthin'. That belly was at least twice as thick than the ones we picked up at Uwajimaya, the local Asian supermarket.
Thanks for posting all the pics. They look just as good as I remembered. Rick and I did two cures on ours, one with basic cure, maple syrup, mustard powder and pepper, and one with cure, brown sugar, bay leaf, and ??? I wrote the cure ingredients on the ziploc bag that we cured in, but silly me, lost the list when we threw them out. Some people prefer cures that aren"t sweet, but to me, the salt and sweet and smoke are what make the quintessential American bacon flavor.
Posted 29 October 2006 - 12:41 AM
Posted 30 October 2006 - 02:39 AM
Personally, I love the artsy placement of the New York Times in the bacon photo. An classic image of urban AM Americana.
"If the gelatin is properly chilled, it will resist the Twinkies. You will push them in; they will slowly rise. It is a tense moment, like the scene in Psycho when Tony Perkins tries to sink Janet Leigh's car."
Jane and Michael Stern, Square Food
Posted 30 October 2006 - 05:33 PM