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Have you ever thought about making your own bacon?

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  • Have you ever thought about making your own bacon?

    I'm strongly considering getting the kit (link below) to do it with.

    Watching a ep of How It's Made, in which one of the segments included how cooked bacon was made, it had sparked my interest in wanting to make bacon at home!

    http://www.countrybrewer.com.au/prod...aking-Kit.html
    ~BDH.

    I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

  • #2
    Here's the vid.

    https://www.youtube.com/watch?v=_tvx_CKB7uI
    ~BDH.

    I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

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    • #3
      Good bacon is so readily available and reasonably priced I could not see myself trying to make it. I would imagine the supplies and the meat alone would be more money than store bought bacon?
      But if you just got to try it.

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      • #4
        I just want to try it & see what it's like.
        ~BDH.

        I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

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        • #5
          you can make your own. and its fun. but I do not think you need this 'kit'. just use spices and a jar. by the way.... have you bought the kit finally?
          Dried fruits, oils, nuts and other healthy food online

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          • #6
            Not really. Is it easy to make, though? Because I might reconsider it if it is

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            • #7
              I think I would shred the cooked chicken using my hands so I would have larger pieces that would stand out a bit or I would just chop up the cooked chicken. I think I might also poach bone-in chicken pieces in broth for about 30 minutes for more moist chicken. I would toss the chicken with chopped escarole that has been sauteed in hot olive and garlic and some shredded mozzarella and grated parmigiana cheese and add a bit of Vodka Sauce to bind the cheese and chicken. I would then place a spoon or two of the chicken mixture on squares of the crescent rolls, fold over and seal edges with water of beaten egg yolk, and then bake until golden brown. I would serve this meal in a roll with a drizzle of vodka sauce.

              Edit: I would also sprinkle more parm on the rolls before baking. Getting lots of idea, the crescent rolls could be stuffed with browned chopped seasoned beef and rice or cooked off sausage, or rice, corn and cheese or lots of other good things.

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              • #8
                I still want to try making my own bacon.

                Now that I'm back in my own apartment, the spark has been renewed to do this!
                ~BDH.

                I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

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                • #9
                  I make my own bacon all the time - haven't bought any from a shop for months. All I do is I take a loin of bacon (about 1.5kg) cut it in half, put each half into a ziplock bag, then add 4 tablespoons of coarse sea salt to each bag, 2 tablespoons of soft dark brown sugar, a pinch of saltpetre, freshly ground black pepper, and a bunch of fresh herbs - usually thyme, rosemary and sage. I seal the bags, and rub the brining mixture into the meat from the outside, then pop it into the fridge. I turn it over every day and give it a bit of a rub for a week, then take the meat out, rinse it off, and soak it in cold water for an hour or so. Dry it off with kitchen towels, then leave for a day or two in a cool area which has a fresh air flow. Actually, I tend to put mine on a plate in front of a fan, and dry it out over the course of an afternoon Once it's dry, I freeze half of it, and start slicing rashers from the other half - I just use a very sharp knife, but you can get thinner slices of you use a proper meat slicer.

                  The above makes British (or Canadian) style bacon. For American bacon, you'd use a pork belly joint instead of the loin. Give it a go, it's easy! You can get saltpetre from most chemists, or from Amazon.

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                  • #10
                    I make bacon. It's not that hard but you need a smoker and a slicer.
                    There are some tricks. You need a good recipe to get the correct amount of curing salt.
                    Costco is a good source for pork bellies.
                    Last edited by ChefBlue; 12-13-2016, 02:37 PM.

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                    • #11
                      I am Swiss- Bermudian with Jewish roots. I only eat Turkey bacon. I am open to suggestions.

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                      • #12
                        Turkey bacon is a bit of a challenge for home making. The commercial products are usually reformed and bound with an enzyme.
                        Salmon bacon is a little easier and is kosher. The texture is a bit more like jerky than bacon.
                        “If you are afraid of butter, use cream.”
                        – Julia Child

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                        • #13
                          If you like bacon you will probably enjoy this.
                          http://www.epicurious.com/recipes/fo...sciutto-368934
                          “If you are afraid of butter, use cream.”
                          – Julia Child

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                          • #14
                            I have tried it once, didnt taste like how my butchers do it, so will use him lol x

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