Making bacon

[baboon]

Soy sauce, Worcestershire sauce, brown sugar, garlic, course black pepper

Hoisin, Shirachia, soy, rice wine, ginger, garlic

 

[schmellba99]

I've been making my own for years now. It's easy, cheaper than buying at the store, and you have the luxury of experimenting with different rubs and cures to get the flavor profile you like. Last batch I made was with some pureed fresh jalapenos, some brown sugar and a mix of bourbon and sweet rum - and it is awesome.

Cure for a week in the fridge in a vacuum sealed bag, flipping once a day. Wash the cure and seasoning off, pat dry, then re-season with the same mixture sans the curing salt.

Smoke over your choice of wood (I'm a Texan and therefore pecan is my go-to) until internal of 165, chill overnight and slice.

I will say that there is a limit on how thick you want to slice it IMO - bacon does better on the thinner side. You get it too thick and it gets more chewy, which I don't care for all that much. No more than about 1/8" thick for me and I'm a happy camper.

 

[baboon]

If only I knew I was getting a sack of tomatoes I would have made me some more bacon