Chilebrown at home

Wednesday, May 27, 2009


The Great White Hunter has commissioned Chilebrown to make some bacon. His doctor has advised him to drink heavily. Wait a minute that was my financial advisor. His doctor has told him to not consume any nitrates in his diet. We found a bacon recipe that is nitrate free. You may know Alton Brown from the Food Network. His recipe has molasses, sugar, apple cider and salt. No nitrates are used. Because of The Great White Hunter's request and to celebrate Heather Lauer's new book "Bacon A Love Story" some bacon is being made.Yours truly is mentioned on page 49. Get your copy now!
Alton Browns recipe will be followed, except for the smoking. He uses a cold smoke and I am going to use a hot smoke. I feel that the hot smoke would be safer because nitrates are not used. Botulism is nothing to play around with. Peach wood is the choice of wood today.

The molasses added a dark color to these cured bellies. Three hours in the smoker was enough to bring these beauties to 150 degrees. One of my favorite things about making bacon, is the smell of the finished product cooling in the kitchen. The odor is intoxicating. I sure wish I had some ripe tomatoes. Tasting tomorrow, my tongue is still on fire from the Ribs from Hell.


cookiecrumb said...

You smoked THAT many bellies?
Boy, vacation is good for you.

Zoomie said...

Remember your blogging friends, hint, hint!

WhiteTrashBBQ said...

So how did it taste?

Chilebrown said...

This weekend we are going to taste. A lot has been going on and the bacon had to go in the freezer.The Great White Hunter enjoyed his portion and has already placed a new order.