I had planned to go shopping today and was almost ready to head into town when Carol called and said that it was time to soak our bacon slabs. The shopping trip will have to be put on hold until tomorrow. I didn’t have anything so important on my list that it couldn’t wait anyway.
It’s been a week now since we put the sugar cure on our bacon slabs from the hog we had processed. The directions said to cover the bacon with the cure and then let it set in the refrigerator for about a week.
Today we removed our slabs from the refrigerator and soaked them in lukewarm water for two hours to rinse away some of the salt in the curing rub. Then we cut them into smaller slabs and put them into ziplock bags. The last step of the curing process is to put them back in the refrigerator for two more days. Once that is finished we can put them in the freezer and thaw the bacon as we need it. Hopefully this curing rub will have a good flavor.
This is another new experience so we will have to see how it all turns out. I will let you know what it tastes like as soon as we try some with our farm fresh eggs.
woooo doggie….slap me so bacon!!!!! Why is bacon so darn good? In the Navy, the cooks always ended up put syrup on the bacon, well basically they ended up putting it on everything,,,eggs, egos or pancakes, bacon, grits. Anywho, the sweet and salt of Bacon/with syrup tasted pretty good. Eggs…no so much!
So I was thinking, sweet and sour….How you get a unique taste from opposites. And like sweet and salty, there are a lot of candy bars that do this mix, and chips and snacks. Why not do it with Bacon….everyone loves bacon anyways. So I am crafting recipes for Pumpkin/Bacon Pie, Bacon flavor Coffee, Ice Tea and Bacon, Bacon soaked with syrup (that has GOT to be healthy for ya), Bacon Cake, Bacon Biscuit (oh wait, that one has already been invented), But Bacon Mike Shake had not been.
oops meant to say “woooo doggie….slap me some bacon!!!!!”