I was so excited about today. You see, today was the day that my bacon finished curing, and I was able to finish it up and taste the results. You guys, I totally made bacon! Crazy! Here's how it went down:
We pulled the cured pork belly out of the fridge and rinsed it off really good.
Then, Jack thought it would be a good idea to cut a little off and fry it up to see how salty it was. It was pretty salty, so we soaked the slab in about 7 or 8 changes of water.
Jack rigged up a gas grill with some aluminum pans filled with soaked hickory and mesquite wood chips.
Only one side of the grill's burners were lit, and the bacon was placed on the cool side. It was left in there to smoke (with some tending to the chips and checking the heat) for about 3 hours.
Here is the final product:
We sliced some and fried it. It was still pretty salty, so we soaked the slices in water for about half an hour before cooking up another batch. that helped greatly, and we had some delicious bacon!
Before attempting any more Charcuterie, we'll take another stab at mastering basic bacon. I think we made the rookie mistake of over salting it. It's that fear of raw meat, you know? It's not a big mistake, as it can be fixed by soaking or blanching. I can't wait to make lardons with it.