Comments on: The bacon chronicles http://www.seasonsinthesoil.com/index.php/2008/01/09/the-bacon-chronicles/ Reflections on gardening, cooking, and life Fri, 03 Sep 2010 23:12:32 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Otter http://www.seasonsinthesoil.com/index.php/2008/01/09/the-bacon-chronicles/comment-page-1/#comment-472 Otter Tue, 22 Jan 2008 09:27:22 +0000 http://musable.com/index.php/2008/01/09/the-bacon-chronicles/#comment-472 Thank you so much. I am going to order some pork belly and I am going to buy the book you recommended. Thanx!! Otter Thank you so much. I am going to order some pork belly and I am going to buy the book you recommended. Thanx!!

Otter

]]> By: Annette http://www.seasonsinthesoil.com/index.php/2008/01/09/the-bacon-chronicles/comment-page-1/#comment-470 Annette Mon, 21 Jan 2008 14:58:02 +0000 http://musable.com/index.php/2008/01/09/the-bacon-chronicles/#comment-470 This batch went into the smoker at 200 degrees for about three hours. The internal temp was 150 when I pulled it, since at a higher temp, cooking it to eat would result in some overdone bacon. There are all sorts of lardo recipes out there, but if you're interested in getting into charcuterie in a big way, I'd recommend the <a href="http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1200927431&sr=8-1" rel="nofollow">book of the same name</a> by Ruhlman and Polcyn. This batch went into the smoker at 200 degrees for about three hours. The internal temp was 150 when I pulled it, since at a higher temp, cooking it to eat would result in some overdone bacon.

There are all sorts of lardo recipes out there, but if you’re interested in getting into charcuterie in a big way, I’d recommend the book of the same name by Ruhlman and Polcyn.

]]> By: Otter http://www.seasonsinthesoil.com/index.php/2008/01/09/the-bacon-chronicles/comment-page-1/#comment-467 Otter Mon, 21 Jan 2008 09:23:21 +0000 http://musable.com/index.php/2008/01/09/the-bacon-chronicles/#comment-467 How long do you smoke it for? What is the temperature you smoke it at and what is the internal temperature you are aiming for???? While I am at it, does anyone know how to make lardo? Otter How long do you smoke it for? What is the temperature you smoke it at and what is the internal temperature you are aiming for???? While I am at it, does anyone know how to make lardo?

Otter

]]> By: Musable » Blog Archive » Pining for pork http://www.seasonsinthesoil.com/index.php/2008/01/09/the-bacon-chronicles/comment-page-1/#comment-466 Musable » Blog Archive » Pining for pork Fri, 18 Jan 2008 11:16:29 +0000 http://musable.com/index.php/2008/01/09/the-bacon-chronicles/#comment-466 [...] was the thinking I had when I decided to cure and smoke my own bacon. That, and the “wouldn’t it be cool to try this” line of thought. Both work [...] [...] was the thinking I had when I decided to cure and smoke my own bacon. That, and the “wouldn’t it be cool to try this” line of thought. Both work [...]

]]> By: courtney http://www.seasonsinthesoil.com/index.php/2008/01/09/the-bacon-chronicles/comment-page-1/#comment-465 courtney Fri, 18 Jan 2008 04:17:12 +0000 http://musable.com/index.php/2008/01/09/the-bacon-chronicles/#comment-465 Wow , I bow down to you! I have just ventured into amking my own sausages. Its great. Wow , I bow down to you! I have just ventured into amking my own sausages. Its great.

]]> By: steven http://www.seasonsinthesoil.com/index.php/2008/01/09/the-bacon-chronicles/comment-page-1/#comment-453 steven Fri, 11 Jan 2008 14:09:46 +0000 http://musable.com/index.php/2008/01/09/the-bacon-chronicles/#comment-453 Mmm bacon. Even better, back fat, which can be cured to make lardo, the crack cocaine of pork products. Mmm bacon. Even better, back fat, which can be cured to make lardo, the crack cocaine of pork products.

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