Saturday, March 8, 2014

Take it, Naked, Bacon

Five pounds of pork belly, slowly thawing out and curing.  I have committed to providing the bacon for this year's Meatfest, but since I plan for this to be incredibly delicious, I'm not sure if this specific bacon will make it there or if I'll have to make a second batch.  First world problems.

I was considering starting a corned beef this weekend, but there hasn't been a massive hipster obsession with corned beef like there has with bacon, so the internet is not drowning in recipes for it.  Really, though, bacon seemed like it was "next."  You will note that this is my third meat-based adventure: Duck Confit, Sausage, now Bacon, none of which involve fermentation.  I am taking baby-steps, since meat is a whole other ... animal compared to fermenting vegetables. Pickles, sauerkraut, and Kimchi basically can't go wrong, other than to taste bad, and can't kill you with minute amounts of unbelievably deadly neurotoxins that have no taste or smell.  This is well-salted, and I'm going to hot-smoke it, so it will end up being a fully-cooked product.

Play your cards right, and you can have some...