Comments on: Adventures in Homemade Bacon

By: Todd Hawkins

Todd Hawkins — Wed, 20 May 2009 13:54:02 +0000

For the BBQ (i.e. cooking by indirect heat) novice, try a Weber kettle, which were designed exactly for smoking (not grilling) and will enable you to do a variety of BBQ/slow roasting applications.

Thanks for the bacon tips. This is something I’ve been meaning to try. Never realized how simple it was.

By: Olinda Pereira

Olinda Pereira — Thu, 08 Jan 2009 02:15:23 +0000

Thanks for the tips of Bacon I ll try it at Home. I wanted to know what pink salt meant , I do not know its the same as salt peter.

Regards Olinda /Goa/India

By: 2nd favorite

2nd favorite — Sun, 16 Nov 2008 20:48:00 +0000

seriously fantastic post. Am currently 3 hours into probably a 8 - 10 hour cold smoke on my first bacon attempt. I thought I would try bacon after successfully cold smoking a pastrami last week with a totally make shift smoker. Just a cardboard box, some old duct work, aluminum foil and my little weber grill. I stuck a hot plate in there with an aluminum pie pan to hold the chips. The box may not survive another smoking but it has worked great so far. Something to try for those without access or, like me, to cheap to spring for proper equipment. Again, great blog.

By: Reta

Reta — Mon, 29 Sep 2008 04:10:36 +0000

Thanks, I should try it, coz I don't know where to buy a smoker in Indonesia

By: Veeolette

Veeolette — Tue, 26 Feb 2008 14:44:50 +0000

I love this! There's a cafe that I like that does their own bacon with maple syrup and pickling type spices. Any suggestions how to do it? I have a Vietamese market near me that sells pork belly and I've been wondering how to do my own bacon. I love pork anything! Thank you for being.

By: Sarah

Sarah — Thu, 21 Feb 2008 20:17:02 +0000

I've been reading all of your culinary adventures, and, guys, I gotta tell you, I am thrilled and inspired! I just ran to our local butcher today to see if he could get me pork belly to make my own bacon. Have you ever thought of doing a suckling pig, and if you have, do you have any advice? It's going to be one of our next projects, along with sausage making, prosciutto and bacon. I love pigs!! And this blog. It's genius.

By: Blake Royer

Blake Royer — Thu, 14 Feb 2008 14:09:10 +0000

Saara: Good luck with the root cellaring. That's seriously impressive.

BaconHeather: Thanks! Wow, your blog is a true labor of love.

Mary: You can store this bacon for a couple weeks in the fridge, closer to 3 or 4 weeks if it's smoked. And yes, it freezes well; most of mine is in the freezer so I can use it as I need it. Enjoy Charcuterie.

By: Mary

Mary — Thu, 14 Feb 2008 00:45:08 +0000

This looks amazing. How long does bacon keep? Is it similar to store bought in that regard, and can it be frozen, etc.? Or does smoking it lengthen the shelf life? Looks like I'll need to order Charcuterie!

By: BaconHeather

BaconHeather — Wed, 13 Feb 2008 14:57:41 +0000

Great write up!

By: Saara

Saara — Tue, 12 Feb 2008 21:44:19 +0000

Thanks, Blake! 'Root Cellaring' is great and is giving me lots of ideas for places to stash the harvest despite the impracticality of digging a hole in the Great NorthWet rainforest. I'm nearly finished with it and will soon pass it on to 'engineering' for study and implementation of some minor retrofitting to our existing pumphouse. If it all works out nicely, perhaps I could hang a side of bacon in there even.
Hopefully, I can soon get my time back from work to get to some more writing.