I mean – really – who wants to eat all that bacon????? I mean – I know Bob Herzog would! 🙂 How did I MAKE this bacon? Oh yeah – I made it!!!
The folks at The Original Bacon Kit sent me a make-your-own-bacon kit! I was really excited and couldn’t wait to get started!
When you open it up there is a bottle of maple sugar and a bottle of cure along with a pop-in thermometer. It’s a nice presentation for something simple. There’s also a large bag and an instruction sheet.
To start you pour the cure and the (optional) sugar in the bag along with 5 pounds of pork belly. Now – 5 pounds of pork belly isn’t something you can find everywhere! I was able to find it at the meat market in Milford. I think I actually bought 3 pounds because I wasn’t sure how much bacon I needed.
So into the bag it went – with the cure and the maple sugar. Then you leave it in the fridge and flip it over every other day.
After being in the fridge for 7 days, you put the thermometer in it. Then you can smoke or bake the pork belly. I don’t have a smoker so I baked it.
I did find it a little difficult to slice – at least to slice as thin as bacon gets sliced. I cut the slab in half and then sliced it up.
This bacon wasn’t near as fatty as what you buy in the store – which has more to do with the pork belly that I bought from the meat market – and it did have a good flavor. It also kept well in the fridge.