Rainbow Ranch Farms

  (Pinon Hills, California)
Organic, free-range, pastured, grass-fed/finished, heritage-breeds,
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Making Bacon and Flavoring Fresh Pork Belly

As many of us know fresh pork belly or Fresh bacon slices have very little flavor without being seasoned, brined, smoked or cured. Here are a few ideas:

The first article is by www.3men.com, thank you!!

Introduction

Bacon is made from fresh pork which has been cured (preserved with salt) so that it will keep for longer. There are two main methods of curing:

Dry Curing

Wet Curing

http://www.3men.com/bacon_making.htm

A very informative article by www.3men.com, thank you!!

 

The second is by Chow Hound Thank you ..

First time cooking PORK BELLY report

Hi hounds. Despite the unbelievable 80+ degree weather we've been getting in coastal CA this week, I cooked my first pork belly and thought I'd share my results and what I learned.

I couldn't resist buying the bone-in pork belly when I was at an Asian market (Lion in San Jose) and it was so fresh-looking and cheap. Never having cooked w/ it before, I figured that I would go ahead and pre-season it w/ S&P and figure out a cooking method later.

http://chowhound.chow.com/topics/281078

 

This one is a short video, enjoy..

BRINING PORK BELLY MADE SIMPLE!!!!

GREAT VIDEO BY Simply Ming and graspr.com

This video brings the power of simple brining and cooking to the kitchen for all your fresh belly slice needs......

http://www.graspr.com/videos/Brining-Pork-Belly-1


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