I read this article over the weekend that I picked up from Shall Not Be Questioned regarding a chef and his ‘underground bacon’. Just looking at the pictures made my stomach grumble, and it reminded me that I have a smoker and I’m not afraid to use it. So, one of those Bucket List things is to make my own bacon and I plan on doing just that.
So, I’m busy looking for a recipe that sounds the best which means deciding between wet and dry curing, and since I don’t have the ability to cold smoke, something that can do just fine on my Brinkmann electric. Oh, and find some butcher with fresh pork bellies.
Anyone here ever do it? I’d love to hear your recipes.