Thursday, April 15, 2010

Why Cure Your Own Bacon

Bev wasn't here and I got busy but by 8:45, I realized I hadn’t eaten breakfast and decided to throw a little something together.

I first sliced off a couple of pieces from both the buckboard (BB) and Canadian bacon (CB) and got the BB frying in the skillet. I cooked it slow to give the fat time to render and crisp up some without over cooking the lean. When it was about ¾ done I added the CB, as all it needs is warming up or it quickly dries out.

When we pick asparagus, we put it in a glass of water and stick it in the frig until we’re ready to eat it. For this meal, I got out all of the thin pieces and got them prepped and tossed in the skillet along with the CB. Here’s a shot of this process – I cooked a couple of extra pieces of BB for lunch.

I then removed the bacon and added, you guessed it, a couple of eggs and some shredded cheddar for a little scramble.

The finished product.

The meal was outstanding and had I remembered we had English muffins that I could have toasted, it would have been perfect. In the blog where I described the curing process, I mentioned I wouldn’t change a thing, but after eating the CB fried, I would now soak it several hours, post cure, with a couple of water changes – it was just a little too salty and garlicky.

I had a little unfinished buckboard bacon business, and later I wrapped it up. I sliced it fairly thin on my little Oster meat slicer, put it in stacks of ten pieces, and froze them on a cookie sheet. Since there are various muscles running in different directions, I don't know if it matters which way it's sliced. When frozen, I put each stack in a Foodsaver bag and will have a few meals worth in each pack.

The title pic is of cherry blossoms here at Almost Heaven South.

Have a great day and thanks for stopping by.



  1. Sounds wicked good, I'm just tuning in and haven't seen your home cured bacon. I'm going to go check that out right now.

  2. Your breakfast looked yummy, Larry... I wouldn't want my bacon too salty either. That's one reason I don't care much for country ham... I'll eat it--but not often.

    Have a great day!

  3. Dude you old softee you... look at that header!

    Great job!


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