The Bacon Thread

I make my own bacon from pork belly's and from the fat end of Pork Butt's. So Bacon is my thing. My best bacon is made with Cure #1, salt, honey, molasses, dry mustard and picking spice. Brine for 1 week then smoke for 12 hours. I sometimes do Canadian Bacon in the same brine Also amazing. For the most part I always cook bacon in a pan in the oven @ 375 degrees. It's easier to manage the temp and not chance burning it due to the honey and molasses is more burnable compared to dextrose use commercial bacon. Far as recipes go, I'm pretty straight up liking it with eggs. I'll chop it into "Eggs Erroneous" as my brother calls it, basically scrambled eggs with everything in it. Bacon on a burger....or a favorite of my sons and mine, chicken livers wrapped in bacon.

Now here is exotic bacon I made called Shinkenspek. This recipe for Shinkenspeck is from Rytek Kutas sausage and meat curing book. He calls regular bacon "poor mans bacon" compared to this. Not sure I agree with that but this is real fun. It's a cured boneless sirloin and wrapped tightly with a cured belly then lightly smoked. Dried Juniper Berrys in the brine. Slice off a 1/2" slices and fry. It will bulge up so a bacon press is good to keep it flat on the skillet.