sounds delicious ! Enjoy your evening Zack
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Here we go.
No.1
No.2
No.3
No.4
No.5
No.6
And dessert.
No.7
Lots of good for here. Enjoi!
No.1
No.2
No.3
No.4
No.5
No.6
And dessert.
No.7
Lots of good for here. Enjoi!
OMG your killing me ! Beautiful . well done chef
hello chefs, got a question for you guys.
am planning on making some homemade bacon. and now am looking for any tips or tricks. google searching leads to hundreds of recipes of you know "best bacon"
also i plan on using deer meat to make the bacon got some side pieces that look like a side of bacon.
thank you.
am planning on making some homemade bacon. and now am looking for any tips or tricks. google searching leads to hundreds of recipes of you know "best bacon"
also i plan on using deer meat to make the bacon got some side pieces that look like a side of bacon.
thank you.
Do you have a smoker? I made it once last year, got a pork belly from a vendor at the farmer's market. Ended up too salty, needed more rinsing I guess. Don't have a smoker so I bought a bottle of liquid smoke. Should have used more. I used some recipe I found on line that used maple syrup. All in all it was OK but not better than that.
yup i plan on cold smoking it.
If I ever get a smoker I'll try it again.
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I'll be with you momentarily. Finishing up my commute. But a good question as any one can do this with a little effort.
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Alrighty then. Basic goal is to salt cure and smoke. Since your using deer belly instead, keep the gaminess in mind. I would go with a heavy saltwater brine with lots of brown sugar, honey, peppercorns, bay leaves, mustard powder, might want to add some cayenne depending on personal tastes. Keep in fridge for a week and rotate daily. If you have a big enough ziplock to use, try to keep all the air out. At the end of the week take it out and rinse the marinade/brine off completely and pat dry. Set on a rack on a sheet pan and return to the fridge for 12 to 24 hours before smoking.
If I ever get a smoker I'll try it again.
I like a pepper crust on my bacon. I also prefer a peppercorn medley over a basic black pepper corn. Add at the end of the smoking process so the soft fat seals in the cracked peppers.
How do you make candied lemon peel Please ?
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