Monday, June 28, 2010

Making Bacon

Fact is, these days I make a lot of bacon. We kill one hog a week, which in the general scheme of things is not a lot, but for us one hog a week represents a whole lot of sausage, salami, retail cuts and, of course, bacon. The belly you see in the slide show is from a hog that I butchered last week. This hog  must have been fed really well because the fat was nice and hard and the muscle was beautifully marbled. Actually, this belly was so nice that I decided to maximize its size by using a rib puller (left) to maintain the intercostal muscles (meat between the ribs).

I'll be smoking this belly this week. And when I do, I'll try to remember to take pictures.

If you have never seen a rib puller in action, here is a video from Heath Putnam's blog showing Christoph Wiesner de-ribbing a mangalitsa

1 comment:

Tags said...

This is about the best answer to the question "what are you smoking?" that I can imagine.