No, not that. This (version 1).
So Scott called, and asked if I would like to make a batch of bacon. Scott and Lenny procured the pork belly, and we had a small curing rubbing party on Wednesday night.
Basic cure is half and half salt and brown sugar. Then, we personalized it with seasonings. I tried to go simple for the first time, and used thyme and black pepper. Other options used were garlic, Worcestershire sauce, mesquite seasoning and more garlic.
Here is the pork belly with the cure rubbed on. Next step is smoking on Saturday.
Next, Saturday at Lenny’s. We got there at 9:00, and Lenny was all ready for us.
Of course, once in the smokers, there is a lot of work monitoring (and day-drinking).
Meanwhile, Lenny had started grill number three, and made us a fantastic lunch. Totally unexpected, and thanks Lenny. You treated us like kings.
And here is my finished product:
So I brought home the bacon, and fried it up in a pan. Simple bacon sandwiches rock! After all, its the quality of the ingredients.
