Thread: Doing God's work....

Thirty pounds of pork belly being cured to be smoked for bacon.

I'm nominating you for sainthood at mass this Sunday. Brings a tear to my eye.

As a chef, and someone who loves food, I can confirm that bacon is the modern form of Ambrosia. There is no purer action than that of curring pork belly.

Originally Posted by Devilpup

I'm nominating you for sainthood at mass this Sunday. Brings a tear to my eye.

If I don't make the cut, I'll post my next project......all things duck. I plan on getting about a half dozen ducks. The breasts will be brined and smoked, the skin will be rendered for fat, the legs will be cooked confit, and the rest will be turned into stock.

Originally Posted by justinA

As a chef, and someone who loves food, I can confirm that bacon is the modern form of Ambrosia. There is no purer action than that of curring pork belly.

I agree. But my post above about duck does compete quite well for that title.

Originally Posted by OCDshaver

If I don't make the cut, I'll post my next project......all things duck. I plan on getting about a half dozen ducks. The breasts will be brined and smoked, the skin will be rendered for fat, the legs will be cooked confit, and the rest will be turned into stock.

Just remember before and after pics or it didn't happen.

Good Man gods work for sure.Best thing I like about makin bacon is you can cut the slices as thick as you want.Like mine at least 3/8 thick.

Originally Posted by pixelfixed

Good Man gods work for sure.Best thing I like about makin bacon is you can cut the slices as thick as you want.Like mine at least 3/8 thick.

Is that 3/8" at the spine, or the edge?

Originally Posted by pixelfixed

Good Man gods work for sure.Best thing I like about makin bacon is you can cut the slices as thick as you want.Like mine at least 3/8 thick.

Ah, reminds me of when I used to make Canadian bacon and Italian pancetta a few years back. I think I'll start another bacon-making run this year.