Saturday, May 16, 2009

I have conjured bacon!

Of a sort. Qualified Bacon Success .

2 comments:

Rufus Opus said...

TRAIF!!! TRAIF TRAIF TRAIF!!!!

EKB said...

Did your brine include complex sugars? Tends to cut down on the SALT!!! reaction a bit. Also, long cures tend to balance things well - 3 days is a good guideline. Drying the pork using a fan before smoking helps the smoke "stick" a bit better - the technical term is "pellicle." Hot smoking is okay - as long as you're going to eat it right then. The trick is to make sure there's air moving inside the smokebox - which means that bigger works better.

Eh, that's the chef part of me. The magician part of me says something akin to vibrating "Bacon!" at the Quarters as an offering to the Guardians...