Bazinga. That isn't what 2Bee'z stands for lol...

Today was bacon frying day.




This turned out better that I thought. The internal color of the cooked and fried bacon was great, just what I was looking for. The saltiness was perfect. This has a great base bacon flavor.

The texture was even better. I've had thick cut bacon before, but this is on a whole new level. The texture was "meaty", and a bit chewy. Kind of like eating a rare thin cut steak but with a bacon flavor. I'm not sure after eating this that I could go back to store bought again and enjoy it.

My added flavors need considering. The fresh course grind pepper was right on. The cinnamon was the wrong aromatic as much as I love that spice. The brown sugar just didn't seem to fit either and it made the product just a shade too dark for my bacon expectations.

I'm going to re-work those spices. I'm thinking about using pure honey instead of added processed sugar to offset the salt. I might also add in some fresh garlic and maybe another aromatic if it isn't too strong. We'll see.

The beauty of all this is I can do what I want.

Here's this morning's breakfast. It's a sight better than chicken livers (to me) -

Would Very nice write up Decook

Anyone else giving this a shot? Chime in here if you are. I'll be doing my next batch in a couple of weeks or so.

So I go through Montgomery to my lease, how bout a bacon hook up man.

Hey, text me next time you're passing through.

Might be end of Feb or in March.
Lease is in Richards.

That'll work. I'll see what I can do

Bacon for beer or whatever?

You help me drink it and I'll help you eat it. Fine plan indeed..

SCORE
Round two. This time it's 6.75 lbs, but some of this will get trimmed off. I'll post the recipe in a bit (when I decide on it).

Here's today's recipe. We worked it out today as a family by using the sniff and yum method of what we thought would taste great. I changed my mind on the brown sugar but I did scale it way back. The last batch had too much. Nothing in this list is too aromatic or overpowering. They all should go together very well.

I'll have to cut off about 1.5 lbs of meat that'll go towards the 2017 makin sausage thread when it gets started up. I figured about 4 lbs, but it'll get weighed and then the recipe scaled accordingly..

Bump to keep the interest up. In the curing fridge waiting for superbowl sunday.

I am in. Is this one going 7 days like the last one?

Haha. Yeah last time extended a little. Just for that wisecracking I'm gonna email you fresh homemade bacon cookin smell 2beez

Damn... what a d**k move lol. I didn't mean it the way you took it Didn't know if you were changing due to rub content and how that works with the curing process. No worries just learning.

No, last time I had to follow orders from 5he owner of the kitchen. The valuable lesson I learned is that it is easier to beg forgiveness than permission.

No worries 2beez I'm having as much fun as you are on this thread.

The business section of the Houston Chronicle reported that pork bellies were in short supply this year.

Yes I believe it Mr Oxner. The price of this cut is sky high. HEB has them but around 8 bucks a pound.

You can always grow your own, if you have the space. These two sows were trapped as shoats and penned up. My buddy raised them on corn & sweet feed. We slaughtered them Tuesday. He kept them not too fat/not too skinny. The pork bellies looked awfully good. A lot of good meat on these two porkers. They had a darn good fat to meat ratio and more fat than you would think.

It'll be done soon...

I figured it was about that time

Pics later tonight when I do the slicing. Hang around a bit...