Comments on: Makin Bacon

By: Andre

Andre — Mon, 20 Jun 2011 15:41:02 +0000

The first effort was wonderful when I tried your perfect Bacon recipe. The second time I did a ‘cold smoke’ with the same method instead of direct heat. This takes about 12 hours. I used a drum to activate the smoke and then connected a pipe about 2 meters from the enclosed/covered bacon. Naturally there is still some heat that reaches the pork belly. The longer you smoke it this way the better.
The pork in the encloseed resepticle must be slightly elevated above the drum.
Since I live in South Africa I used some of our local indigenous wood chips for this purpose. Also used wood chips from some fruit trees. All worked well.
Thank you for a wonderful idea.
Next time I will be trying honey instead of maple.

By: 50 Ways to Use Bacon! | BaconScotch.com | Bacon & Scotch | Bacon | Scotch

Thu, 29 Jul 2010 15:43:59 +0000

[...] 39. Try your hand at making your own bacon. [...]

By: Mom's Menu Planner

Mom's Menu Planner — Wed, 26 May 2010 21:00:39 +0000

This bacon looks absolutely yummy! Great job!!

By: Paul

Paul — Mon, 24 May 2010 22:49:04 +0000

As a result of the recent scientific findings of nitrite-laden meats vs. non-nitrite-laden meats, I, a bacon enthusiast extraordinaire, have chosen to make my own bacon. Your blog inspired me to do so. Thank you! I now have not only the incentive to do so, but the instructions as well!

Carry on!

By: Jesse Streck

Jesse Streck — Tue, 11 May 2010 16:55:15 +0000

Stumbled across your blog while on a quest to find ideas for my inherited “Little Chief” smoker. Not only is the idea of ‘making bacon’ fascinating, but you are down right hilarious. I haven’t yet checked to see if there is more to your blog, in a hurry to speculate on pork bellies at the closest meat market asap, but i look forward to reading more of your comical input on just about anything. Thank you for the laughs and smiles, and thank you most of all for giving me another reason to fill my home with the wonderful aroma of bacon! Can’t wait to get started.

By: LouBear

LouBear — Sat, 08 May 2010 09:32:44 +0000

I have completed the process, and it was awesome… I think I ate a whole pound this morning while I was slicing the rest of the bacon on a slicer. I have different opinions on the different flavors. Maple was too sweet for me, but I think it would be GREAT wrapped around a duck or goose fillet. The brown sugar/salt was just right for a nice normal breakfast bacon. The pepper one was AWESOME. I ate mostly the pepper one, and it had me wanting more. I look forward to experimenting with future flavors, but using this as the base. I think next time I am going to let it cure a little more than the 7 days.

My next flavors are going to be Jalepeno and a garlic one.

P.S. Doctor is going to be pissed again when I go in for my yearly physical and my cholestrol is through the roof!!!

By: Martine

Martine — Tue, 04 May 2010 19:21:13 +0000

The chemistry involved: The salt draws out the water, creating a solution with the sugar (and any other soluble flavorings involved) and the then dehydrated flesh sucks up the solution to return to homeostasis. I think.

By: Mark B

Mark B — Fri, 23 Apr 2010 17:54:14 +0000

I am trying to duplicate Schwartzwald Speck (Black Forest Bacon)It’s the kind that can be eaten cold. Anyone have any recipes they would like to share?

By: Argentum Vulgaris

Argentum Vulgaris — Fri, 23 Apr 2010 17:50:54 +0000

That is a bout the coolest explanation for makin’ bacon I have ever seen on a blog, Congrats.

I will be linking.

By: The Life and Times of Bacon: Doin’ It Yourself | LikeMe Daily

The Life and Times of Bacon: Doin’ It Yourself | LikeMe Daily — Tue, 06 Apr 2010 17:07:50 +0000

[...] post has full instructions and pictures of the process, guiding the home chef through the process of transforming regular pork bellies into the magic we [...]