http://food.ebabble.net/my-bacon-recipe Random thoughts on key interests, since 1999. Mon, 23 Jan 2012 05:43:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://food.ebabble.net/my-bacon-recipe/comment-page-1#comment-1968 Days of the Week: May 11 – 17 Wed, 04 May 2011 12:38:22 +0000 http://food.ebabble.net/?p=46#comment-1968 [...] Menu: Perogies with sour cream and home made bacon [...] [...] Menu: Perogies with sour cream and home made bacon [...]

]]> http://food.ebabble.net/my-bacon-recipe/comment-page-1#comment-979 Fred Thu, 07 Oct 2010 05:20:12 +0000 http://food.ebabble.net/?p=46#comment-979 I've made homemade, smoked bacon twice. The first time (using Le Gourmet website recipe) resulted in extremely salty bacon and the measures were followed exactly. So, then I tried the recipe found here. Much better result. I certainly wanted to reduce the salt content per pound/kilo of meat so why not try a 3:1 sugar to salt ratio as presented here. That ratio is different than most and I would say the final bacon produced is almost oversweet for my tastes (I smoked with maple wood; hickory or another stronger wood might have changed it but probably not too much). Still, it was a decent result and I'll keep looking for the modifications to make my bacon recipe. Thanks for the good head-start. I’ve made homemade, smoked bacon twice. The first time (using Le Gourmet website recipe) resulted in extremely salty bacon and the measures were followed exactly. So, then I tried the recipe found here. Much better result. I certainly wanted to reduce the salt content per pound/kilo of meat so why not try a 3:1 sugar to salt ratio as presented here. That ratio is different than most and I would say the final bacon produced is almost oversweet for my tastes (I smoked with maple wood; hickory or another stronger wood might have changed it but probably not too much). Still, it was a decent result and I’ll keep looking for the modifications to make my bacon recipe. Thanks for the good head-start.

]]> http://food.ebabble.net/my-bacon-recipe/comment-page-1#comment-108 Katie @ Kitchen Stewardship Tue, 07 Jul 2009 02:09:04 +0000 http://food.ebabble.net/?p=46#comment-108 I'm impressed! I don't think I could smoke my own meat, but I'd love to eat nitrite-free bacon...good work! Thanks for entering the Make it From Scratch Carnival! I’m impressed! I don’t think I could smoke my own meat, but I’d love to eat nitrite-free bacon…good work! Thanks for entering the Make it From Scratch Carnival!

]]> http://food.ebabble.net/my-bacon-recipe/comment-page-1#comment-5 Smoked pork loin - Food Thu, 30 Oct 2008 19:20:20 +0000 http://food.ebabble.net/?p=46#comment-5 [...] my bacon recipe post I mentioned using a pork loin instead of a belly and sort of left it at that so I’m [...] [...] my bacon recipe post I mentioned using a pork loin instead of a belly and sort of left it at that so I’m [...]

]]> http://food.ebabble.net/my-bacon-recipe/comment-page-1#comment-4 Best recipes from around the web » My bacon recipe Tue, 23 Sep 2008 09:21:59 +0000 http://food.ebabble.net/?p=46#comment-4 [...] Scott wrote a fantastic post today on “My bacon recipe”Here’s ONLY a quick extractI started with the smoked bacon recipe from Charcuterie and made my variations from there. I like a sweeter bacon but also want the bite of the pepper. I enjoy the dark syrup more than the brown sugar, but I’m Canadian and have easy … [...] [...] Scott wrote a fantastic post today on “My bacon recipe”Here’s ONLY a quick extractI started with the smoked bacon recipe from Charcuterie and made my variations from there. I like a sweeter bacon but also want the bite of the pepper. I enjoy the dark syrup more than the brown sugar, but I’m Canadian and have easy … [...]

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