So…my first foray into Charcutepalooza territory didn’t end up as I had hoped.Apparently Himalayan pink salt was not the nitrite rich curing salt I needed. So while I didn’t give myself botulism with a bad cure, I kind of created a salt cured roasted pot roast item. If bacon makes everything beter then adding maple syrup to not-quite- right bacon was how I saved that meaty debacle. This week Makin Bacon Patt Deux was created using DQ Curing Salt from Butcher & Packer Supply. The result (just roasted and fried up tonight…) was decidedly more bacony but still not quite right.
Might be the quality of my pork belly (frozen not fresh and not high quality) or the inaccurate temperature control of my fridge. So I’m going to order up some higher class belly and give it a go againmHonestly I don’t have a problem being a guinea pig for coming up with the perfect homemade bacon. But I’ll have to make my bacon journey secondary to my next Charcutepalooza challenge – mastering brining! For amateurs it’s to brine a whole chicken or porkchops but Ive already brined a turkey so I’m going to take on the Charcuterist challenge and make corned beef – just in time for St Pattys Day!