Where does bacon come from?

[sairisse]

An illustrated storybook.

First, you get some pork belly at your friendly neighborhood butcher shop. Then you cure it in salt and sugar for one week. It will look something like this:

Comments

[olivetree]

i will pass this to Martin. Oh how he will love it.

[kung_fu_monkey7]

Kate Sokol Bacon Alchemist

[sairisse]

No, this isn't alchemy, this is just the basic stuff. Alchemy is when I try to perfect my method for maple bacon. It will happen one day.

[kung_fu_monkey7]

Well on that day let me now I will be a very eager test subject.

[sairisse]

Oh, I will.

[spookyhandle]

I don't suppose I could talk you into unlocking this, so I can share it with some folks who will be far more appreciative than I?

[sairisse]

I think I might be able to arrange that.

[doktor_jess]

People like me!

This is so cool. It's a lot more impressive to watch someone who's not Alton Brown make bacon.

Alton's bacon (I just re-watched the episode)

[sairisse]

His method, though technically quicker, seems a lot more labor-intensive than what we do. I've only done dry-cure so far, but will have to experiment with brines in the future.

Also (and I'm not just saying this because I don't have access to a cold smoke rig) I think the hot smoking makes more sense here since it renders down some of the fat, so there's less left to melt when you go to fry it (I have to very respectfully disagree with him on bacon cooking methods. I've had a lot more success frying the bacon than baking it.)

[kung_fu_monkey7]

Also I just found out there is chocolate covered bacon at the office. But its not nearly as good as yours and Brian's Truffles.

[fightguy]

Bacon with absinthe?!