Comments on: Makin' My Own Bacon http://www.formerchef.com/2009/09/07/makin-my-own-bacon/ Cook. Eat. Travel. Grow. Fri, 30 Jul 2010 22:20:27 +0000 hourly 1 http://wordpress.org/?v=3.0 By: I Cook Because… « formerchef http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-376 I Cook Because… « formerchef Wed, 24 Feb 2010 14:45:22 +0000 http://formerchef.com/?p=934#comment-376 [...] to learn how to do things. This is why I’m always trying new things like learning how to make bacon, how to make cheese, experimenting with vegan cooking, bread baking, or making ravioli from [...] [...] to learn how to do things. This is why I’m always trying new things like learning how to make bacon, how to make cheese, experimenting with vegan cooking, bread baking, or making ravioli from [...]

]]> By: Kick-Ass Homemade Bloody Mary Mix « formerchef http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-375 Kick-Ass Homemade Bloody Mary Mix « formerchef Thu, 31 Dec 2009 13:20:51 +0000 http://formerchef.com/?p=934#comment-375 [...] and it disappears like sharks into the swirling chum. This is no fancy-schmancy bacon, nor it even my own homemade stuff, just plain old Farmer John, cooked to a crisp. It’s gone within minutes of hitting the [...] [...] and it disappears like sharks into the swirling chum. This is no fancy-schmancy bacon, nor it even my own homemade stuff, just plain old Farmer John, cooked to a crisp. It’s gone within minutes of hitting the [...]

]]> By: Butternut Squash Soup with Pancetta and Pomegranate « formerchef http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-374 Butternut Squash Soup with Pancetta and Pomegranate « formerchef Wed, 04 Nov 2009 16:21:12 +0000 http://formerchef.com/?p=934#comment-374 [...] had a wedge of home-made pancetta so I decided to add that in for a bit of salty, porky flavor, but you could certainly leave it [...] [...] had a wedge of home-made pancetta so I decided to add that in for a bit of salty, porky flavor, but you could certainly leave it [...]

]]> By: Easy Tuesday Dinner; Pasta with Pancetta, Arugula and Pecorino « formerchef http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-373 Easy Tuesday Dinner; Pasta with Pancetta, Arugula and Pecorino « formerchef Tue, 22 Sep 2009 13:02:23 +0000 http://formerchef.com/?p=934#comment-373 [...] pasta with a shape called gemelli) 5 oz diced pancetta (you can also use a thick cut bacon, or make your own, like we did) 4 oz wedge of pecorino romano (1/2 grated, 1/2 shaved) 7 oz fresh Arugula 2 cloves fresh garlic, [...] [...] pasta with a shape called gemelli) 5 oz diced pancetta (you can also use a thick cut bacon, or make your own, like we did) 4 oz wedge of pecorino romano (1/2 grated, 1/2 shaved) 7 oz fresh Arugula 2 cloves fresh garlic, [...]

]]> By: nightowl http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-372 nightowl Tue, 15 Sep 2009 01:43:57 +0000 http://formerchef.com/?p=934#comment-372 I dont know if you are interested but here is another method for makeing bacon that works great. http://www.imafoodblog.com/index.php/2009/02/25/how-to-cure-and-smoke-bacon thank you for posting your work, it always nice to see someone else that enjoys making off the wall items. Or at least not that common of items. I got started with making my own cheese and then migrated into bacon. Seemed natural to me. Thanks again. I dont know if you are interested but here is another method for makeing bacon that works great.

http://www.imafoodblog.com/index.php/2009/02/25/how-to-cure-and-smoke-bacon

thank you for posting your work, it always nice to see someone else that enjoys making off the wall items. Or at least not that common of items. I got started with making my own cheese and then migrated into bacon. Seemed natural to me. Thanks again.

]]> By: Eralda http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-371 Eralda Mon, 14 Sep 2009 04:11:16 +0000 http://formerchef.com/?p=934#comment-371 Wow! What a fun experiment. I love cured meats and this looks delicious. Thanks for the book info, too. Sounds really interesting and informative. Wow! What a fun experiment. I love cured meats and this looks delicious. Thanks for the book info, too. Sounds really interesting and informative.

]]> By: Kevin http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-370 Kevin Sun, 13 Sep 2009 12:12:28 +0000 http://formerchef.com/?p=934#comment-370 Making your own bacon sounds like fun! Making your own bacon sounds like fun!

]]> By: lo http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-369 lo Fri, 11 Sep 2009 16:54:09 +0000 http://formerchef.com/?p=934#comment-369 How can that NOT be worth it?? What a great project -- that pork belly looks just gorgeous. And thinking about the lardons is making me drool. Does Ruhlman give any instructions for naturally curing bacon (w/o the nitrates)? I'd totally be all about that! How can that NOT be worth it??
What a great project — that pork belly looks just gorgeous. And thinking about the lardons is making me drool.

Does Ruhlman give any instructions for naturally curing bacon (w/o the nitrates)? I’d totally be all about that!

]]> By: Joni http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-368 Joni Fri, 11 Sep 2009 16:06:30 +0000 http://formerchef.com/?p=934#comment-368 Wow, that looks delish! I have to definitely try that! Wow, that looks delish! I have to definitely try that!

]]> By: ottawabites http://www.formerchef.com/2009/09/07/makin-my-own-bacon/#comment-367 ottawabites Fri, 11 Sep 2009 13:45:30 +0000 http://formerchef.com/?p=934#comment-367 I have a similar article on my website. We cold smoker ours for approx 8hrs. The final result was amazing Nice work. I have a similar article on my website.
We cold smoker ours for approx 8hrs.
The final result was amazing
Nice work.

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