A few weeks ago now, all my lovely volunteers for the Big Bacon Challenge made their first batches of home-cured streaky or back bacon. Several of them have blogged about their experiments, so I’d like to bring together some of their comments and reports. I wanted to show as many people as possible that making your own bacon at home is not only incredibly simple and straightforward, but produces some of the best bacon you will ever have eaten – these reviews I hope go some way to supporting that!
‘Ghoti’ writes about her bacon over on LiveJournal: My favourite exerpt from her report – “So, in summary: utterly delicious, and a three year old can make it.”
‘Amlees’ wrote up her bacon day-by-day at Alison Was Here, and her collected bacon challenge posts can be found here: “So the bacon is cured and rested and ready to eat. John cuts thick slices and fries them for breakfast, with an egg on the side. The bacon is delicious and satisfying, if a little salty. (…) However, the bacon is as good as the bacon we normally buy (the expensive dry-cured kind).”
Finally (for now at least) ‘5greenway’ wrote on the Very Berry Handmade blog about their bacon in two posts – at the start and end of the process – “So, the process was really easy. But it would all count for nothing if the bacon wasn’t up to scratch… Just looking at it before cooking, we suspected it’d be pretty good, but it tasted even better than we expected. Not too salty, a nice flavour from the cure & a kind of melt in the mouth texture.”
I’m informed by several of my volunteers that they have since bought their own supply of curing salt and continue to make home-made bacon (and other goodies!), so I’m declaring the challenge a success!
A great big THANK YOU to all of my volunteers, and if any of you have any further feedback, please do comment or email so that I can include it here!
All the Big Bacon Challenge posts will be collected under the ‘BigBaconChallenge’ category heading – so go there to read them all!
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