Potato gnocchi are usually made with russet potatoes, but for a slightly sweeter, more colorful change of pace, orange-fleshed sweet potatoes work beautifully, especially when served with an easy to make bacon butter.
West India Quay Street Food Market, London.
Yes, bacon is good. There’s no arguing with that. But if you think that the only way to cook bacon is to just throw it in a frying pan and get sizzlin’, well then does Amiel Stanek have a thing or two to show you. For instance, did you know that cooking bacon on a car engine is a thing you can do?
Crunchy and crispy pork belly is tricky to achieve. By testing 4 different ways I finally unlocked the secret of making the perfect pork belly. Poring hot oil, using a dehydrator and making the Chinese version of pork belly are one of the ways I tested on this video. Now you can achieve the same success at home by following your preferred crunchiness.
IT’S WHATS FOR DINNER – Homemade Bacon Recipe And 30+ HD FOOD PHOTOS
Homemade Bacon Recipe
Total: 3 hr 30 min
Prep: 30 min
Cook: 3 hr
Yield: 3 1/2 pounds bacon
5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds
- Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag.
- To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
- Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that’s 2 to 3 inches thick.
- Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
- Set up your smoker according to the manufacturer’s instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
- Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it online here.
Maple syrup, cayenne pepper and black pepper are all you need to take bacon to the next level.
We’re excited to announce that we are being pitched to various TV networks with our concept of finding the next viral food and doing our HellthyJunkFood twist on them!
From the method you’re using to cook it, to the kind of pan you use and how hot it is, there are all kinds of ways you could be doing your favorite breakfast meat a huge disservice. Here’s everything you’re doing wrong with your bacon, and how to get it right.
How Benton’s Turns 12,000 Pounds of Pork Belly into Bacon Every Week — How to Make It
On today’s episode of How to Make It, chef Katie Pickens is at Benton’s, a world-famous bacon maker.
EASY Homemade BACON, Step by Step to Perfect DIY Bacon
There are very few things better than BACON! Now making homemade bacon yourself makes that list even smaller. Not only are you able to flavor your bacon as you please it is 1000s of times better than any store bought bacon you will ever buy. Today I show you my take on simple and easy homemade bacon.
Bacon is everywhere these days. You can find it in ice cream, coffee, cupcakes, and chewing gum. There are bacon-scented candles, bacon lip balm, and even a bacon deodorant. With bacon saturating every corner of the market, it’s worth looking at the origins of this smoky, salty food and how it became so wildly popular. In honor of Bacon Day, here are a few facts to whet your appetite.
The Chinese were the first to cook salted pork bellies more than 3000 years ago. This makes bacon one of the world’s oldest processed meats.
2. ROMANS CALLED IT “PETASO.”
Bacon eventually migrated westward, where it became a dish worthy of modern-day foodies. The Romans made petaso, as they called it, by boiling salted pig shoulder with figs, and then seasoning the mixture with pepper sauce. Wine was, of course, a frequent accompaniment.
3. THE WORD REFERS TO THE “BACK” OF A PIG.
4. THE FIRST BACON FACTORY OPENED IN 1770.
For generations, local farmers and butchers made bacon for their local communities. In England, where it became a dietary staple, bacon was typically “dry cured” with salt and then smoked. In the late 18th century, a businessman named John Harris opened the first bacon processing plant in the county of Wiltshire, where he developed a special brining solution for finishing the meat. The “Wiltshire Cure” method is still used today, and is a favorite of bacon lovers who prefer a sweeter, less salty taste.
5. “BRINGING HOME THE BACON” GOES BACK CENTURIES.
These days the phrase refers to making money, but its origins have nothing to do with income. In 12th century England, churches would award a “flitch,” or a side, of bacon to any married man who swore before God that he and his wife had not argued for a year and a day. Men who “brought home the bacon” were seen as exemplary citizens and husbands.
6. IT HELPED MAKE EXPLOSIVES DURING WORLD WAR II.
In addition to planting victory gardens and buying war bonds, households were encouraged to donate their leftover bacon grease to the war effort. Rendered fats created glycerin, which in turn created bombs, gunpowder, and other munitions. A promotional film starring Minnie Mouse and Pluto chided housewives for throwing out more than 2 billion pounds of grease every year: “That’s enough glycerin for 10 billion rapid-fire cannon shells.”
7. HARDEE’S FRISCO BURGER WAS A GAME CHANGER FOR BACON.
Bacon took a beating in the 1980s, when dieting trends took aim at saturated fats and cholesterol. By the ’90s, though, Americans were ready to indulge again. Hardee’s Frisco Burger, one of the first fast-food burgers served with bacon, came out in 1992 and was a hit. It revived bacon as an ingredient, and convinced other fast-food companies to bacon-ize their burgers. Bloomberg called it “a momentous event for fast food, and bacon’s fate, in America.”
8. THE AVERAGE AMERICAN CONSUMES 18 POUNDS OF BACON EACH YEAR.
Savory, salty, and appropriately retro: The past couple years have been a bonanza for bacon, with more than three quarters of restaurants now serving bacon dishes, and everything from candy canes to gumballs now flavored with bacon. Recent reports linking processed meats to increased cancer risk have put a dent in consumption, and may have a prolonged effect. But for now, America’s love affair with bacon continues.
9. THERE’S A CHURCH OF BACON.
This officially sanctioned church boasts 13,000 members under the commandment “Praise Bacon.” It’s more a rallying point for atheists and skeptics than for bacon lovers, per se, and there’s no official location as of yet. But the church does perform wedding ceremonies and fundraisers, and has raised thousands of dollars for charity. All bacon praise is welcome, even if you’re partial to vegetarian or turkey bacon over the traditional pork. Hallelujah!
10. THERE’S ALSO A BACON CAMP.
It’s like summer camp, but with less canoeing and more bacon cooking. Held every year in Ann Arbor, Michigan, Camp Bacon features speakers, cooking classes, and other bacon-related activities for chefs and enthusiasts eager to learn more about their favorite food.
11. MODERN TECHNOLOGY WANTS TO HELP YOU WAKE UP AND SMELL BACON.
An ingenious combination of toaster and alarm clock, the Wake ‘n Bacon made waves a few years back with the promise of waking up to fresh-cooked bacon. Sadly, the product never made it past the prototype phase, but those intent on rising to that smoky, savory aroma were able to pick up Oscar Mayer’s special app, which came with a scent-emitting attachment.
12. THERE’S A BACON SCULPTURE OF KEVIN BACON.
It had to happen eventually. Artist Mike Lahue used seven bottles of bacon bits, lots of glue, and five coats of lacquer to create a bust of the Footloose star, which sold at auction a few years back. No word on how well the bacon bit Bacon bust has held up.
Brad Makes Beef Jerky
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 38 of “It’s Alive” and this time he’s making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.
Check out the recipes here!
The Old Timer:
1¼ lb. eye of round beef
3 Tbsp. pure maple syrup
¼ cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 Tbsp. drained capers
1 Tbsp. caper liquid
1 tsp. chili powder
¼ tsp. cayenne pepper
½ tsp. dried oregano
1½ tsp. Tellicherry pepper
Bringin’ the Funk:
1¼ lb. beef
10 dashes fish sauce
2 Tbsp. honey
3 Tbsp. soy sauce
3 garlic cloves
1 Fresno chile
1 1″ piece ginger
¼ cup gochujang
¼ tsp. Chinese five–spice powder
Sesame seeds (for topping)
HOW TO MAKE BACON
500g Demerara Sugar
500g PDV Salt
25 Black Peppercorns
25 Juniper Berries
4 Bay Leaves
1. Apply a 1/5 of the rub every day for 5 days. Drain off the excess moisture everyday.
2. On day 6 wash off the salt, pat dry and then clean with malt vinegar
3. Then if in late autumn, winter or early spring you can hang outside. Choose a place that is not in direct sunlight. In the spring you will have to watch out for flies laying eggs. You can cover it with a muslim cloth or a Jamon sack.
4. After 5 days its ready to eat. If you wanna smoke it then hang it for 10 – 12 days. Smoking is next week so tune in.
1. Set fridge at its lowest setting to get its highest temperature of 10c.
2. If you have a freezer compartment at this temperature the ice wont form and water will flow. You will need to make sure this is cleared away regularly so it doesn’t drip on to your bacon.
3. Use a thermo-hygrometer to keep an eye on humidity.
$30 Can Of Tactical BACON (Tac-Bac) – WHAT ARE WE EATING??
As most of you already know my local Dollar Tree, Family Dollar, Dollar General or Walmart stores are my own personal adult playgrounds. I shop at these stores to find food that is generally highly processed, full of fillers and simply bad for us to eat regularly! Meat, vegetables, canned food, frozen food, refrigerated food, boxed food, vegan food, vegetarian food and all sorts of prepared foods, if it’s cheap and questionable I will do a taste test and food review on it! I also show you these foods are no bargain like these discount stores and manufacturers lead you to believe. I do this to show you that fresh foods are not only healthier, but they’re also cheaper than these so called bargain foods. So far I haven’t gotten sick, but some of these foods are certainly questionable and have come close to making me sick.
BOURBON BACON ROTISSERIE CHICKEN
Looks like I’m going to Boston market for dinner