CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Home-Cured Back Bacon
by
Dave Sacerdote
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 588 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Bacon, Bean, And Garlic Soup
Receta
Reviews/Comments
Close this frame
%20for%20some%20time.%20Though%20the%20cure%20and%20process%20is%20just%20about%20identical%20to%20the%20%22regular%22%20kind,%20back%20bacon%20is%20made%20from%20pork%20loin%20rather%20than%20belly.%20%20I%20got%20an%20awesome%20deal%20on%20an%20untrimmed%20bone-in%20whole%20pork%20loin%20not%20too%20long%20ago,%20and%20after%20making%20a%20top-notch%20pork%20roast%20for%20dinner%20in%20the%20beginning%20of%20the%20week,%20I%20decided%20to%20use%20the%20center%20part%20of%20the%20cut%20for%20back%20bacon.%20%20So,%20using%20a%20meat%20cleaver%20I%20took%20off%20a%20section%20of%20the%20whole%20roast%20that%20would%20yield%20about%20five%20pounds%20when%20the%20ribs%20were%20out.%3C/p%3E%3Cp%3EThe%20first%20step%20is%20removing%20the%20rib%20and%20chine%20bones%20from%20the%20loin.%20This%20is%20mad%20easy%20-%20using%20a%20long,%20sharp%20boning%20knife%20and%20the%20ribs%20themselves%20as%20a%20guide,%20cut%20between%20the%20loin%20and%20the%20ribs%20to%20remove%20them.%3C/p%3E%3Cp%3EThis%20shot%20is%20also%20a%20great%20way%20to%20look%20at%20the%20loin.%20That%20big%20round%20muscle%20on%20the%20left%20is%20the%20actual%20loin%20-%20the%20part%20you'd%20buy%20if%20you%20were%20buying%20a%20%22boneless%20pork%20loin%20roast%22%20(or,%20if%20you%20buy%20%22bone%20less%20pork%20chops%22%20you'd%20be%20getting%20that%20muscle%20cut%20into%20slices.)%20%20The%20long%20muscle%20at%20the%20top%20of%20the%20cut,%20well%20sheathed%20in%20fat,%20is%20the%20%22tail%22%20of%20the%20cut%20and%20would%20normally%20be%20removed%20before%20curing%20back%20bacon.%20%20I%20left%20it%20on%20so%20I%20could%20have%20a%20more%20UK-style%20bacon.%3C/p%3E%3Cp%3E3%20bay%20leaves,%20broken%20up%20into%20tiny%20bits%3C/p%3E%3Cp%3EThe%20spiral%20ham%20glaze%20is%20made%20of%20sugar,%20dried%20powdered%20honey,%20and%20spices%20like%20cinnamon,%20nutmeg,%20and%20a%20hint%20of%20clove.%20I%20had%20bought%20a%20spiral%20ham%20at%20ALDI%20awhile%20ago%20and%20cooked%20it%20without%20the%20glaze,%20but%20when%20I%20read%20the%20glaze%20ingredients%20I%20thought%20it%20would%20be%20just%20the%20thing%20for%20a%20bacon%20cure%20and%20held%20on%20to%20it.%20%20If%20I%20didn't%20have%20the%20glaze%20packet,%20I%20would%20have%20used%20a%20straight-up%20%C2%BC%20cup%20of%20brown%20sugar.%20%20Mix%20the%20ingredients%20for%20the%20rub%20thoroughly%20together.%3C/p%3E%3Cp%3EFive%20days%20later,%20it's%20time%20to%20pull%20the%20meat%20out%20of%20the%20cure%20and%20finish%20it%20up.%20%20%20Preheat%20your%20oven%20to%20250%20F.%20%20Remove%20the%20meat%20from%20the%20refrigerator%20and%20take%20it%20out%20of%20the%20plastic%20bag.%20%20Rinse%20it%20off%20well%20under%20cool%20running%20water,%20gently%20running%20your%20hand%20along%20the%20surface%20to%20knock%20off%20most%20of%20the%20clinging%20bits%20of%20herbs.%20%20The%20meat%20might%20look%20a%20little%20grey,%20but%20that's%20nothing%20to%20worry%20about.%20%20After%20rinsing,%20pat%20it%20dry%20with%20a%20paper%20towel%20and%20put%20it%20on%20a%20rack%20in%20a%20roasting%20pan.%20%20Back%20bacon%20is%20usually%20unsmoked,%20so%20for%20this%20batch%20I%20just%20put%20it%20in%20the%20oven%20at%20250%20F%20with%20a%20temperature%20probe%20inserted%20in%20the%20thickest%20part%20of%20the%20loin%20muscle%20to%20indicate%20when%20the%20internal%20temperature%20got%20to%20150%20F.%20%20This%20approximately%20five-pound%20chunk%20of%20pigmeat%20took%20about%203%20hours.;%20%20A%20nice%20low%20temperature%20is%20essential%20to%20cook%20the%20pork%20without%20melting%20out%20all%20of%20the%20treasured%20fat%20it%20contains.%3C/p%3E%3Cp%3EThe%20chunk%20of%20bacon%20is%20out%20of%20the%20oven%20and%20looks%20awesome.%20%20This%20point,%20by%20the%20way,%20is%20the%20hardest%20part%20about%20making%20homemade%20bacon:%20%20Not%20eating%20it%20before%20it's%20been%20wrapped%20and%20chilled.%20%20Tightly%20wrapping%20the%20unsliced%20bacon%20and%20putting%20it%20in%20the%20refrigerator%20overnight%20sets%20the%20juices%20in%20the%20meat%20and%20makes%20it%20much%20easier%20to%20slice.%20%20I%20cheated%20a%20little%20and%20cut%20off%20the%20barest%20sliver%20of%20bacon%20to%20taste%20it.%20%20Cue%20choir%20of%20angels%20-%20it%20turned%20out%20incredible.%20%20It%20was%20all%20I%20could%20do%20not%20to%20slice%20the%20whole%20thing%20up%20right%20then%20and%20there%20and%20NOM%20THE%20HELL%20OUT%20OF%20IT.%20%20But%20no,%20I%20wrapped%20it%20up%20and%20quietly%20set%20it%20into%20the%20fridge%20to%20chill.%3C/p%3E%3Cp%3EThe%20next%20day,%20take%20the%20bacon%20out%20of%20the%20fridge%20and%20use%20a%20meat%20slicer%20or%20a%20sharp%20carving%20knife%20to%20pare%20off%20thin%20slices%20from%20the%20end.%20%20On%20the%20rib%20side%20of%20the%20meat,%20the%20slices%20will%20look%20like%20wafer-thin%20pork%20chops,%20with%20a%20large%20round%20loin%20muscle%20and%20some%20belly%20fat%20and%20meat%20as%20a%20%22tail.%22%20These%20slices%20were%20taken%20from%20the%20other%20side%20-%20the%20loin%20side%20of%20the%20cut%20-%20because%20I%20wanted%20some%20streaks%20of%20fat%20along%20with%20the%20big%20areas%20of%20lean.%3C/p%3E%3Cp%3EBrown%20the%20slices%20slowly%20over%20low%20heat%20in%20a%20dry%20skillet%20-%20the%20meat%20will%20caramelize%20and%20the%20fatty%20parts%20will%20brown%20and%20crisp%20up%20as%20some%20of%20the%20remaining%20fat%20is%20rendered.%3C/p%3E%3Cp%3EMy%20version,%20using%20the%20ALDI%20spiral%20ham%20glaze%20instead%20of%20brown%20sugar,%20was%20totally%20awesome.%20%20The%20hints%20of%20cinnamon%20and%20clove%20in%20the%20glaze%20gave%20the%20bacon%20a%20flavor%20very%20reminiscent%20of%20Chinese%20char%20sui%20pork%20while%20still%20retaining%20the%20hamminess%20typical%20of%20back%20bacon.%20%20It%20was%20a%20huge%20hit%20with%20the%20family%20(Huzzah!%20That%20gives%20me%20an%20excuse%20to%20do%20it%20again!)%3C/p%3E){kind=link}