2dumb2kwit
Full Fledged Farker
After reading bbqgeekess' thread about buckboard bacon, which included YetiDave's recipe, I made my first bacon.
http://www.bbq-brethren.com/forum/showthread.php?t=180166
When I cut up my Boston butt, I didn't do a very good job, so when my bacon was cured and smoked I had a few odd shaped pieces.:shocked: When I started slicing it up, I just used the odd shaped hunks as "test pieces". I sliced them and had some pieces that were mostly fat, some that were mostly lean, and some very odd shapes. These pieces went right into the trusty cast iron skillet. Hahaha.
I'm sure you all know that it all tasted good, but I wanted to note a couple things for those who have not yet made their own bacon.
First......all of it tasted better than store bought bacon.
Second, the pieces that were nearly all lean tasted like a cross between good bacon and the best fried apple wood smoked ham you've ever tasted.
Third, was the fact that all that popping and splattering was missing. Without all that water in the bacon cooking out and hitting the hot grease, there was almost no clean up, after cooking this bacon.
And fourth, after the bacon was cooked, I was amazed at the grease that was in the pan. It was so clean and clear! No pieces of crud floating around. No goop on the bottom of the pan. And hardly any of that foamy stuff on top of the grease. It really made me wonder just what in the heck has been in the bacon that I've been eating, for all these years.:shock:
http://www.bbq-brethren.com/forum/showthread.php?t=180166
When I cut up my Boston butt, I didn't do a very good job, so when my bacon was cured and smoked I had a few odd shaped pieces.:shocked: When I started slicing it up, I just used the odd shaped hunks as "test pieces". I sliced them and had some pieces that were mostly fat, some that were mostly lean, and some very odd shapes. These pieces went right into the trusty cast iron skillet. Hahaha.
I'm sure you all know that it all tasted good, but I wanted to note a couple things for those who have not yet made their own bacon.
First......all of it tasted better than store bought bacon.
Second, the pieces that were nearly all lean tasted like a cross between good bacon and the best fried apple wood smoked ham you've ever tasted.
Third, was the fact that all that popping and splattering was missing. Without all that water in the bacon cooking out and hitting the hot grease, there was almost no clean up, after cooking this bacon.
And fourth, after the bacon was cooked, I was amazed at the grease that was in the pan. It was so clean and clear! No pieces of crud floating around. No goop on the bottom of the pan. And hardly any of that foamy stuff on top of the grease. It really made me wonder just what in the heck has been in the bacon that I've been eating, for all these years.:shock: