Friday, July 10, 2009
Home Cured Bacon
When we last left the bacon, it was in the fridge being massaged and flipped daily. After about 8 days of this, I decided the bacon was cured.
I pulled it out of the plastic bag and laid it on the broiler pan. I coated both sides with liquid smoke and preheated the oven to 200 degrees. I "smoked" the bacon for about an hour and a half until the inner temp reached 150 degrees.
The recipe I was following said to smoke the bacon for two and half hours but I think it might have turned into a dry crisp if I had done that.
I have to say that the bacon turned out quite well. I quickly fried up a few pieces to enjoy once the smoking was done and my taste buds sighed.
This was the perfect recipe for curing your own bacon with little or no effort.