Pirate Jeni

Bacon Making: In Pictures

I took a class on making bacon. I finally got my pork belly thawed and ready to cure.
I made up the cure using the recipe in the booklet I got in my From Scratch Club class

I had a hard time finding pork belly.  I ended up at Rolf’s Pork Store in Albany.  I recommend you go there
I paid $2.99 a pound…  and got a 14 pound belly

I promised Erika that I would shoot her a nipple shot.

This thing was HUGE

I trimmed it up and squared it off

I then portioned it into about 2.5 pound hunks


I broke out the seasonings. They are in order from left to right: Rosemary, thyme, sage, garlic and peppercorn; brown sugar and cinnamon; brown sugar; garlic, bay leaf and peppercorn

I coated them in the cure and then smushed in the seasonings.


These will sit for a week in my fridge until they are ready to roast.

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2 responses to “Bacon Making: In Pictures”

  1. Kathy Avatar
    Kathy

    Saw your new post on FSC, but must say, the bacon post wins! I received a degree in restaurant mngt, but, must say that my most favorite class was Animal Meats. Most important things learned: how to visually identify different cuts of meat (of different animals) and how to sharpen a knife (free-slice a piece of paper. If it cuts the paper, it’s sharp. If it doesn’t, it’s not sharp enough. Cajun logic, and it works! Keep sharpening!) Like the dedication and research!

    Reply
    1. Pirate Jeni Avatar
      Pirate Jeni

      These are all things I am looking forward to learning more about. Glad you enjoyed the post

      Reply

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