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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 02-13-2015, 12:24 PM
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Default Steen's Bacon
Picked up a couple of pork bellies to cure - one for bacon and one for panchetta.

ImageUploadedByTapatalk1423848220.692241.jpg

I used a basic dry cure for a week but substituted the molasses for Steen's.

ImageUploadedByTapatalk1423848244.740595.jpg

After the cure was washed off I smoked it at around 225 until internal temp reached about 155. Sliced it on my meat slicer and fried some up.

ImageUploadedByTapatalk1423848272.724154.jpg

ImageUploadedByTapatalk1423848280.077640.jpg


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  #2  
Old 02-13-2015, 12:33 PM
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Nice!!
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Old 02-13-2015, 05:29 PM
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Post of the month right here


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Old 02-13-2015, 06:10 PM
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Looks great! next time try cold smoking the slabs, you can smoke 24 hrs or more and the bacon doesn't cook till you are ready to fry it
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Old 02-13-2015, 09:49 PM
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Next time bake it @ 325 degrees in the oven glazed with steen's and it will candy the bacon. While its still hot sprinkle with fresh cracked pepper.
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Old 02-13-2015, 10:11 PM
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WHAAAAAAAAAT? i want some!
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Old 02-13-2015, 10:15 PM
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Just layout some slab bacon on a baking sheet. Cook in oven till it browns. Glaze and bake a few more minutes and repeat a few times. Nothing better. I have done it with brown sugar but I don't see why syrup wouldn't work.
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Old 02-13-2015, 10:22 PM
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I bet the house is still smelling amazing. NOTHING smells better than bacon cooking.
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Old 02-14-2015, 10:20 AM
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Looks pretty darn awesome!
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Old 02-14-2015, 06:20 PM
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Thanks guys, appreciate it.
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