Chilebrown at home

Saturday, March 14, 2009


There is a lot of bacon salt around the house. What to do with this plethora of flavored alkali. Let's make bacon with Bacon Salt. Will the two positives cancel each other out? Like I need an excuse to make bacon. This recipe/experiment will use 'Maple Bacon Salt', kosher salt, pink salt and pork bellies.

The rind of the pork bellies were removed. This can be a controversial maneuver. Some people believe that they need to chew on tire tread and call it cute names like bacon gum. Sorry, I am out of control sometimes. The 6 pounds of bellies were rubbed down with a mixture of:
  • 1 2.5 ounce jar of Maple Bacon Salt
  • 1.5 ounces of kosher salt
  • 4 teaspoons of pink salt

They were then placed in a plastic garbage bag. This bag was placed in a large pan and put in the refrigerator. They will be in the refrigerator for the next 7 days. Thursday I will turn over the package to cure both sides.

When we return, We will start the smoking process.


Heather said...

you truly are a genius - can't wait to hear how this turns out!

Andrew said...

I'd say you're pushing the limits of bacony goodness, but that's probably impossible. Looking forward to the results.