Making bacon is easy, inexpensive, and the result is even tastier than store-bought. She brought round some sample slices and we discovered that her bacon tasted better than ours. I know the quality and care I put into making bacon and sausage, so I feel the nitrites are unnecessary. It’s amazing…. If you choose to not use nitrites, you do it at your own risk. “We have to make this at home.” As she doesn’t have kitchen weighing scales and doesn’t like salt, she played with our recipe. Get pork shoulder. It is sometimes smoked as well. During this time the cure will pull moisture out of the pork. It’s leaner than regular bacon, and far cheaper to make. Develop a pellicle. Cottage bacon is simply bacon made from pork shoulder instead of pork belly. I was really stunned when we first began researching how to do this ourselves. He blogs about faith, economics, sustainability, and Alaska living: © Alaska Public Media 2020. Costco sells pork shoulder (also called pork shoulder butt). The pellicle is what “takes up” the smoke flavor. Cottage Bacon can be broiled (aka grilled in the UK) or fried. I added a chunk each of apple and hickory for smoke. Cottage Bacon is round bacon made from boned pork shoulder meat that is pressed into a round or oval roll, then cured. After the pork has cured for a week, and you’ve rinsed it, add a layer of pepper onto one side of the pork shoulder, to taste. 100,882 suggested recipes. (15 August 1912 – 12 August 2004). Reading more about it, I found the main complaints with cottage bacon is that it was 1.) This will create a sticky coating on the outside of the meat called a pellicle. Not only do you know how to make your own bacon, you have 5 delicious recipes that will allow you to put it to good use. Place the pork in ziploc bags and turn the pork over every day. I set the Big Green Egg up for indirect cooking with a plate setter to diffuse the heat and a drip pan to catch the fat. The salt will draw out some of the liquid in the meat, and flipping it ensures the cure is able to evenly penetrate all parts of the meat. Erik Johnson is a local teacher, web developer, and aspiring mountain man. Slice, package, freeze, or enjoy! While I’ve gone that route before, it sounded too expensive to do again. Nitrites are sold as “pink salt” or sodium nitrite. All rights reserved. Alaska Butcher Supply sells “pink salt.” If you use pink salt, add 12 grams of pink salt per 5lbs of meat, and make sure to reduce your regular salt by those 12g. 1. Then I found out about cottage bacon. As you can see, it’s far leaner than regular bacon, and has a taste somewhere in between bacon, pork chops, and ham. Let the pork cure for a week. My wife went in to Costco and asked for “pork butt.” After the employee realized she wasn’t kidding, she eventually found my wife the right cut. Beyond that, there are several reasons to make your own bacon: You get to decide what goes into it (meat from pastured, organically fed animals) and what doesn't go into it (nitrites, which are added to most commercial bacon). Don’t make a mess. I have some very strong ideas on the use of nitrates and nitrites in meat. Subscribe for updates on new content added. 4. So I feel a culinary duty to set the record straight, as far as my ability can take me, and in the meantime will be demonstrating how to make yourself a proper hunk of British-style bacon. 6. Sadly that cottage bacon disappeared from the store and we never saw it again. Make and add your cure. Though some versions are hot-smoked so that they are sold fully cooked and ready-to-eat, most versions need cooking. A couple years ago I wrote a blog entry on how to make your own bacon. You just don’t want the temperature to get more than about 200F, or the fat in the bacon will begin to melt. The problem with making bacon is it can be prohibitively expensive. 60 grams of brown sugar Likewise, when adding a sweet taste, such as with maple and brown sugar, your bacon cure should have a sugar to salt ratio of about 2:1. SEARHC To Close Bill Brady Healing Center As Sequester Hits, Summer Flying Around the West for Art and Kids, Springtime Art in New York City Comes in all Shapes. ‘A party without cake is just a meeting.’ — Julia Child. So you now know how to make your own homemade bacon. For instance, you should have about 12 grams of kosher salt for every pound of meat. You can also do all of the smoking/cooking on the grill itself. 1/3 cup of course ground black pepper (add pepper to rub). By the time you lose water weight from the cure, take off the pork skin, and buy the ingredients for the cure, you’re looking at bacon that costs close to $7/lbs. Christmas turkeys 2015. In this post I am talking about making bacon from a Boston butt roast, a cut which has a couple of advantages over a pork belly. If you don’t have a smoker, you can add a pan of wet wood chips to a grill… 65 grams of kosher salt 5. The package I purchased was about 15 lbs of pork and consisted of two shoulders. You can do this many ways.

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