this post was submitted on 21 Jun 2023
24 points (96.2% liked)
FoodPorn
15927 readers
10 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
This looks delicious. Any recipe or link to how/what you did? I’d love to try making my own bacon.
Np link since it’s a home recipe, but happy to share!
1/3 Cup Brown Sugar 1/2 Cup Black Pepper 1/3 Cup Kosher Salt 3 Tablespoon Paprika 1 Tablespoon Garlic Powder 1.5 Teaspoon of pink curing salt
We use these ratio per 5 lbs of pork belly.
We cure the meat for 4 days in the fridge, and usually once or twice a day flip the meat / rustle the meat around in the cure.
After 4 days we smoke the cured meat on a wood pellet smoker. We smoke it at 200-225 degrees Fahrenheit until it probes at 15g degrees Fahrenheit.
From there it’s good to slice and fry / bake as you please. 😁
Sorry, that should say “until it probes 155 degrees” xD