Tuesday, February 8, 2011
Remember the Bacon
Tasty tasty bacon. Saturday morning I finished the bacon. I pull out the pork belly. It had changed texture and color slightly. The belly was definitely firmer and the color redder. I rinsed off the spiced, herbs and residual salt. I then put the belly on a cookie sheet and put it in the oven. The instructions said to slow roast it at 200 deg F. Unfortunately the lowest setting for our oven is 260 deg F. It still took 90 minutes for the internal temp to reach 150 deg F.
Holding myself back, I put the bacon in the fridge to cool. By lunch time it was ready. I cut a slice for everyone to try. Cooked it up crisp. Yum! Something I will definitely be making again. Next time I plan to smoke it.