I see that my coffee is NOT involved anywhere, so the bacon shall be deemed safe.
Though I can magine somebody condensing the coffee down to a sludge to try an dflavor the bacon.
My sister and I have a solemn pact. If either of us is ever in the hospital and dying, we are sworn to supply whoever is terminal and under absurd hospital diet restrictions. I am pledged to bring her chocolate truffles, she is pledged to bring me bacon.
I will try this recipe.
Oooooooo...
Thank you Mr. Bono. I shall give this a try.
Will send this to grandson. He gave me some uncured bacon that basically tasted like fired ham.
thanks...
http://baconunderground.com/
LOTS OF BACON RECIPES HERE Would you believe bacon apple pie?
FoodTV’s Alton Brown uses a waffle iron to cook bacon: VillaWare V2002 UNO Belgian Waffler. Set the waffle maker to medium, slice the bacon in half, cook 2 ½ minutes then move them around a bit and cook 2 ½ minutes more.
HOW-TO VIDEO http://www.youtube.com/watch?v=J-KzBVbwUdE
Candy Bacon, Real Maple Glaze.
Do I really have to cure the bacon before sliping it to a muslim?
I don’t know where you got that recipe but it has a few flaws. I have been curing and smoking my own bacon for years.
>>rinse off all the seasonings under cold water and pat it dry.<<
That will leave the bacon way to salty for most tastes. It should be soaked in clean fresh water for half an hour then change the water and soak again for 20 minutes or so.
>>or, if you want to measure the internal temperature, until it reaches 150 degrees F<<
150 degrees internal temperature is a cooked product. Remember that the salt cures the bacon and cooking isn’t necessary until you want to eat it. The salt actually preserves the bacon. Bacon is cold smoked using a temperature of between 80 and 100 degrees but no higher.
I have a larger smoker which handles about 10 slabs of bacon but a smaller, and one I have built and used myself before building the larger one, can be built very cheaply. I used a single hotplate purchased for Wal Mart for about $10. build or find a wooden box about 2ft x 2ft x 3ft. and set it with the tall end up and put a plywood door on it. Set the hotplate in the bottom and put a cast iron pan on the hotplate. Put some hooks in the top of the box for hanging the bacon. Put wood chips in the pan. (hickory, apple, or whatever you choose. I use apple)
Put a cord through one end of the slab of bacon and hang it on the hook. Turn the hotplate to high and the chips will begin to smoke. Smoke for about 10 hours or so.
I put an indoor/outdoor thermometer with the sensor inside the box to watch the temperature. If it gets too hot open the door slightly. (I put a sliding adjustment off an old grill on the door.)
Am I the only one who sees irony in using kosher salt to cure bacon? (Is the bacon sick?)
Bacon is an almost unique food, because it possesses six ingredient types of umami “savory”, which elicits an addictive neurochemical response in the brain. This is in addition to also stimulating the other tastes of salty, sweet, and ideally a slight bitterness.
The one missing flavor is sourness, which is why bacon goes exceptionally well with sour foods, and is also complementary to bitter flavors as well.
Please help us root out Big Bacon...
Five pounds? Only five pounds????? We go through that in 2 weeks. Yes, I have bacon flowing through my veins and I'm proud of it!
BTW, juniper berries make a fine addition to any meat marinade. I so seldom see them in a recipe.
Last night I wrapped a deer tenderloin in 6 slices of extra-thick cut, peppered bacon and threw it on the grill for a while. Holy cow deer, was it fine dining!
Joe,
The fact that Baconman has not been pinged is a disgrace!
;<)
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