Beggin Strips
Last Updated on Sunday, 24 January 2010 23:17 Written by Sean Monday, 25 January 2010 00:00
Remember that piece of pork belly I put in salt a few weeks back? Last week I turned it into a magical thing....BACON! That's right, salty, peppery, slightly smokey bacon. And boy howdy was it good.
I wasn't going to let a little snow stop me from having a good time, so I shoveled out the deck around the smoker and fired her up for the first time since October. A chimney full of charcoal and a few handfuls of hickory chunks, and we were in business. Just look at that beautiful piece of pork, and a sauasage in the foreground. Pork! it's what's for dinner.
After a few house on the smoke, it had a quick run through the slicer and behold! BACON
Nice and pink from the nitrates, and not nearly as fatty as store bough bacon.
Can you make bacon and then not fry some up and eat it on the spot? Maybe if you're a communist! But I'm no red commie scum, I'm an American.
Lookit that, thick juicy peppered bacon.
Overall I was quite pleased with the results. The only thing that it could have used was a bit more smoke . I'll probably run the smoker a bit cooler next time and leave the pork in a bit longer. I was pleased with the spice in this batch. I believe the next batch will be apple smoked jalapeno bacon. Assuming I can get a good bit of applewood this time of year.
All pictures courtesy of Smalerie, my chronicler.
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