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I have a few addictions…  obsessions.  call it what you want.  I love shoes.  That love is only rivaled by my love of bacon.  I had a shoe closet built (a shrine really).  Only a select few have been invited into the inner sanctum and seen the shoeshrine.  It holds several mortgage payments worth of pretty little things.

My love of bacon has reached a new height today.  Refer a few days back, where I started curing a pork belly.  I let the pork belly cure in the fridge for 8 days.  After that I rinsed the cure off, dried the pork belly and stuck it back in the fridge until I could throw it on the weber in the afternoon.

Enter Weber.  I threw about 12(ish) briquettes in the chimney and about 30 (again -ish.  I didn’t count) on one side of the grill.  When the briquettes in the chimney were white hot, I poured them on the pile of unlit briquettes and added a generous handful of applewood to smoke.

I kept the grill at 230-250 for the better part of 2 hours.  At 1 1/2 hours I checked the temperature and gave it another half hour.

Right at the 2 hour mark the internal temperature was 150* and it came off the grill.

The really dark layer on the top is skin.  I cut that off and threw it back on the grill to dry out.  Coe will get this yummy skin later as a treat.  She doesn’t get anything this decadent very often.

This cut like butter and just melted in my mouth!  Nice smoky flavor.  A little salty.  It was at this point, that I sent a picture to several friends.  The most apt response I got was “are you drunk on bacon?”  I guess I was drunk bacon texting 😉

This fried up beautifully.  (I could insert a sound bite here of said bacon frying. left over from drunk bacon texting)  It has taken a considerable amount of effort to stop and not eat an entire pound of bacon!  Gotta save some for tomorrow 😉

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