Here she is, all rubbed down with maple syrup and brown sugar and salt and pepper. Mmmm, sweet and salty rub downs...
So as this year’s Nickmas festivities drew nigh, and my dance card became far too full for me to even think about hosting my own party, let alone another decadent ride on the Crazy Carnival of All Things Bacon, I decide to keep it simple. To go back to the land, as it were. So I went out to the barnyard in my old overalls, my “slaughteralls,” as I like to call ’em, and I said, “Sooooey!” and I butchered me a pig.
No, I didn’t. I just went to the Asian market and bought a nice pork belly, bone-in. I removed the rib section and tucked it in the freezer against the next time Long Suffering Husband has a hankerin’ for something meaty, took the rest of the belly, and plopped her skin-side down in a shallow casserole dish. I slathered her up with salt, brown sugar, pepper and a splash from the maple syrup bottle. (Don’t ask me why I keep calling the pork belly a “she”–I’ve no idea.) I massaged the spices into her tender flesh — OK, this is just wrong. At any rate, you know what to do. Smoosh everything in as best you can. cover it with saran wrap or–as the British say, “clingfilm,” marvelous word, that–and stick it in the fridge. For a couple of days. Each day you should take her out and admire her take it out and drain off any accumulated liquid. Re-clingfilm and return to fridge.
When you are ready to actually make the bacon, then it’s time to realize that you are not, in fact, ready to make bacon. First you have to smoke it, if you have a smoker, which we don’t (yet — hear that, LSH?) or bake it in the oven. Because I knew I’d be baking, I also added a liberal dose of liquid smoke to my pre-baked bacon. Then I wrapped her lovingly in a double layer of foil, put her in heavy, lidded pan, and let her bask away in a relaxing sauna/steam room let it bake, covered, in a slow oven (about 250° F) for several hours.
Trusty meat thermometer should tell you 160°
When you have removed the bacon from the foil packet, it will look roughly like this. You’ll now want to turn it over and remove the outer layer of fat; this should separate easily from the rest of it (unlike my outer layer of fat, which stays stubbornly attached to the rest of me), and then slice it, as thinly as you can. I suppose if you had access to a meat slicer, that would be the ideal tool. I just used a knife, though, and called it “thick-cut.” It’s alll about the marketing, you know.
Thick-cut bacon -- it's what's for breakfast
And then, like the good little feminist I am, I fried that bacon up in mah pan! Protip: if you start the bacon in a cold pan–and I’m sorry, but you must use a heavy cast-iron pan to fry bacon in (and chicken, but that’s another post). If you are still using that dreadful T-fal nonsense, then I’m going to have to come over to your house with my cast-iron skillet.
And beat you over the head with it.
Voila! Looks like bacon, doesn’t it? Remarkable. It tasted good, too — chewy in some places, crisp in others, the whole offering up just a hint of sweetness from the cure. We gobbled down most of it that day, grabbing a piece or two as we passed through the kitchen, but I did manage to save enough to make Hot-Plate Carbonara on vacation a few days later, but you’ll hear about that soon enough.
In the meantime, go get yourself a $4 pork belly at the Asian market–you can get them boneless, too–and get curin’. Although bacon takes some planning–mine cured for four or five days, I think, although you could get away with three–it’s remarkable easy and mostly hands-off.
I bet it would make a killer BLT, too.