Monday, February 27, 2012

Making Bacon

I just returned home from a visit with Mom and Dad. Among other things, Dad and I decided to give making Bacon a try. I brought some Pork Belly from a local farmer here in SC that raises pigs on pasture. I "cured" the pork in a mixture of Kosher Salt and Pure Maple syrup for 5 days. Then Dad Smoked the cured bacon. In the picture here it's ready to be sliced and fried for breakfast.

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3 comments:

  1. Holly MFebruary 29, 2012 at 8:19 AM

    So how was it?

    ReplyDelete
  2. AnonymousFebruary 29, 2012 at 8:47 AM

    Yummy! The first timne I cooked it I didn't cook it long enough, but the second time I fried it crispy like I usually cook bacon and it was great.

    ReplyDelete
  3. ElizabethFebruary 29, 2012 at 12:15 PM

    Looks tasty!

    ReplyDelete

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