by terry08 » Sat Nov 04, 2017 5:29 am
Bullie, it actually has a taste that is more like ham. But everyone who wants me to make it for them prefers it . Rather than belly bacon you buy in the store. Due to the sugar content, you need to add a little oil to your skillet and cook on low just until browned a little. That is if it makes it to the skillet.
There are many good commercial cures on the net. that you can order. It is very difficult to find Morton Tender Quick around here, so I often just make my own cures using the pink salt. Just remember that you only use 1 tsp per five pounds of meat. It is best to weigh each slab after removing the bone and slicing horizontally, then mix your pink salt, sugar and other spices in separate bowls for each piece. I am sure that if I checked some of the specialty stores, I could find maple sugar, thus eliminating the need for maple syrup. You don't have to add syrup, honey or anything to it if you choose not to. It's your bacon, so experiment with flavors that fit your taste.
Sent from my SM-G920R7 using Tapatalk
A COUNTRY BOY CAN SURVIVE
HUNTING IS NOT A SPORT, IT'S A WAY OF LIFE
Be Carefull of The Words You Say. Just Keep Them Soft, And Sweet. You never Know From Day To Day, Which Ones You'll Have To Eat.