Chilebrown at home

Sunday, March 22, 2009


The bellies have been marinating and soaking in a brine of their own juices for 7 days. This brine was a combination of 'Maple Bacon Salt', Kosher and pink salt. These Love Vessels of raw pork were rinsed and put in the refrigerator over night on a cookie rack. This is to form a pellicle. What is a pellicle, I have no friggin idea. It does dry out the slab and lets the smoke absorb.

The Weber Bullet was used. A Hot smoke was brought up'(225-250 degrees). The slabs were cooked to an internal temperature of 150 degrees.. They were brought in the house and cooled on a cookie sheet. One of the best parts of this process was the smell. The smell of these smoked bellies was intoxicating. It smells like, Bacon with the 'Love of a Burning Fire'. A Burn, Burn, Burn, A Ring of Fire, A Ring of Fire.

The question is? Is bacon salt with maple flavor the Bomb. This is one good bacon. I will give this bacon a very good review. It was salty with out the maple flavor. The best part of this experience is that We have Bacon.


Greg said...

Hey I should have guessed you had a Weber bullet. Mine arrives on Monday and I'm really looking forward to it.

If you have any advice about these I'd like to hear it.

Chilebrown said...

hey Greg, Did you get the 18 or 22 inch. The 22 inch is the new bonb. I know you will love it. Check out
there is a wealth of info

Zoomie said...

I am truly impressed with your homemade bacon! Was it better than Nueske's?

cookiecrumb said...

Oh, yeah. Time to make more bacon. I got a couple of bellies in the freezer.
Yours looks fantastically meaty.
(Psst: It's "pellicle.")

Chilebrown said...

Zoomie, I do not want to brag, but, Yes!
Cookiecrumb, You say tomato, I say where were you Yesterday?