Comments on: Home-Cured Bacon

By: JP

JP — Tue, 26 Oct 2010 04:02:28 +0000

Does skin on change how you cure the bacon? Where you rub the cure spice mix?

By: richn

richn — Mon, 25 Oct 2010 23:36:09 +0000

Michael,
Thanks for the recipe. I split a 5lb pork belly and finished half in the oven and the other half got smoked in my Green Egg. Both were far superior to the brined bacon that I made a few months back. No comparison. I liked the oven version better while my wife preferred the smoked (go figure) A 5lb brisket is now in the works so we shall see in a couple of weeks how that works out.

By: Drew @ How To Cook Like Your Grandmother

Drew @ How To Cook Like Your Grandmother — Sat, 23 Oct 2010 17:14:43 +0000

Here’s a suggestion for the bacon crumbles: Instead of slicing, cooking, then crumbling, run the bacon through a meat grinder before cooking. You want it nearly frozen when you do it, or the fat will extrude instead of chopping.

By: Becky

Becky — Sat, 23 Oct 2010 14:11:12 +0000

I just took my pork belly out of the oven and am cooking my second batch of bacon! First off, thanks, what a wonderful addition to my cooking skills.

Couple questions: how do you slice it? I have tried my electric knife and a couple other knives I have but I’m having trouble getting it thin enough. I don’t like thick sliced bacon. Are my knives just bad?

Second, will this bacon, if sliced thin enough produce bacon crumbles, like the store bought stuff does? Mine seems to be a bit chewy rather than crispy, but it may be the thickness of the slices.

Lastly,there is a very large slab of fat on the top of mine, but no skin, should I take some of that fat off and just use it for bacon grease or something?

The flavor is WONDERFUL. Thanks again.

By: Timothy S. Carlson

Timothy S. Carlson — Sat, 23 Oct 2010 02:40:34 +0000

I am so doing this. Our neighbor butchers two pigs every Saturday night, so we can get pork belly that is super fresh. We may throw in a filipino twist – so I’ll let you know how it comes out.

By: Portals of the Week | Castles & Cooks

Portals of the Week | Castles & Cooks — Fri, 22 Oct 2010 14:40:21 +0000

[...] jentacular. Six ways customers tick off chefs – General rule of thumb: don’t be a dick. Home-Cured Bacon – Excuse me while I find a towel to wipe up all this [...]

By: Jim

Jim — Fri, 22 Oct 2010 13:03:05 +0000

every body loves bacon!!

By: Beans and Bacon | Nose To Tail At Home

Beans and Bacon | Nose To Tail At Home — Thu, 21 Oct 2010 17:16:21 +0000

[...] Now for the other starring ingredient, the bacon. This was a slab of pork belly that I cured at home. If you’ve never made your own bacon, it’s time to give it a shot. [...]

By: A gift of pears becomes caramel pear preserves.

A gift of pears becomes caramel pear preserves. — Thu, 21 Oct 2010 01:03:52 +0000

[...] pears and four gorgeous Berkshire pork bellies. (One of those is already becoming bacon, using this terrific how-to from Michael Ruhlman.) As a final treat, Wendy handed me a jar of “greasy grits beans,” promising silky, [...]

By: Bacon Brittle: An homage to Michael Ruhlman « Fab Frugal Food

Bacon Brittle: An homage to Michael Ruhlman « Fab Frugal Food — Wed, 20 Oct 2010 20:37:55 +0000

[...] I got to overdose on more bacon than I have probably eaten in the entirety of my life, thanks to Michael Ruhlman and The Bacon Experience (sounds like a prog-rock band, does it not?). At the same unforgettable soiree, those of you who [...]

By: links for 2010-10-19 « Donghai Ma

links for 2010-10-19 « Donghai Ma — Wed, 20 Oct 2010 04:05:30 +0000

[...] Home-Cured Bacon | Michael Ruhlman (tags: cooking diy food interesting howto home recipe recipes bacon) [...]

By: Home Cured Bacon « Magic Diet

Home Cured Bacon « Magic Diet — Wed, 20 Oct 2010 00:32:48 +0000

[...] Michael Ruhlman (you've seen him on [...]

By: Richard

Richard — Tue, 19 Oct 2010 17:21:30 +0000

“Diamond Crystal coarse kosher salt”

That’s right – it’s the *salt* that Jewish people object to! Use kosher salt and all your Jewish friends will be perfectly happy to eat your home-cured bacon. )

By: Frank

Frank — Tue, 19 Oct 2010 09:23:03 +0000

Thanks God, I live and eat in Europe.

By: mmmmmmmmm Bacon «

mmmmmmmmm Bacon « — Tue, 19 Oct 2010 03:38:52 +0000

[...] Delicious home cured bacon. Thanks for the link Brian Possibly related posts: (automatically generated)Moving!!!Tuesday 9/15/09Tuesday 9/29/09Friday, April 9th [...]

By: Some Snippets « ANIMALS EAT ANIMALS

Some Snippets « ANIMALS EAT ANIMALS — Tue, 19 Oct 2010 03:34:05 +0000

[...] a family favorite. Appealing to the glutton in all of us, he has provided readers with a recipe for home-cured bacon. from → pop, pork belly ← Drunken Pork Tacos No comments yet [...]

By: ruhlman

ruhlman — Mon, 18 Oct 2010 21:37:49 +0000

You can inhale the spores but not, I believe, the toxin. can the toxin be airborn?

By: ruhlman

ruhlman — Mon, 18 Oct 2010 21:36:17 +0000

It was my understanding that the botulism toxin is neutralized by heat. it’s the spores that cause it that are highly heat resistant. can anyone clear this up definitively?

By: ruhlman

ruhlman — Mon, 18 Oct 2010 21:33:41 +0000

agree that in baking sugar is very important structurally, but here, it is only for flavor balance.

By: ruhlman

ruhlman — Mon, 18 Oct 2010 21:32:54 +0000

actually here it is just to balance out the salt, so ok to omit.