E. Jane Armstrong - Bacon 24/7: Recipes for Curing, Smoking, and Eating

AUTHOR
Theresa Gilliam ART DIRECTION & PHOTOGRAPHY
EJ Armstrong COVER DESIGN
Alicia Nammacher INTERIOR DESIGN AND COMPOSITION
Xiaonan Wang RECIPES & FOOD STYLING
Theresa Gilliam Copyright 2013 OUR LITTLE BOOK COMPANY
Photographs copyright 2013 ARMSTRONG PITTS STUDIOS All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without permission in writing from the publisher, except by a reviewer, who may quote brief passages. Published by The Countryman Press, P.O. Box 748, Woodstock, VT 05091
Distributed by W. W. Norton & Company, Inc., 500 Fifth Avenue, New York, NY 10110 Bacon 24/7 ISBN 978-1-58157-237-7 ISBN 978-1-5815-7658-0 (e-book) Printed in China Life is better with bacon.

It is a universal truth on par with the laws of gravity: bacon makes things better. Throughout this volume we will expound on this theory with recipes like bacon baklava and rendered bacon fat in pie crust. We will guide you through the adventure of curing and smoking your own bacon at home. The glory of bacon is how it stimulates all of the senses. Salt and fat mingle with sweetness, smoke and crunch. It is a primal ingredient, a staple from our remembered palate.

It recalls days of feasting and celebrations after months of toil. It deserves so much more than to stand guard over a plate of scrambled eggs.

The beauty of bacon is in its utter simplicity; a pork belly cured for 1 week, and then gently smoked with a flavorful wood for several hours. It is a sublime combination of salt, smoke, and heat that carries with it a plethora of culinary wonders. Bacon 24/7 is our ode to American bacon. Yet even American bacon has a glossary of varieties available on the market.

GREEN BACON is cured but not smoked UNCURED BACON is smoked but not cured NITRATE-FREE BACON is often cured using the naturally occurring nitrates found in cabbage and celery rather than using chemically produced sodium nitrate WET-CURED BACON is soaked in a brine before smoking DRY-CURED BACON is rubbed with a dry salt mix before smoking There is also variety in both the cut and flavor of bacon as well. Whether you are shopping at your local grocery store or visiting an artisan butcher, you can find anything from slab bacon, thin-cut, thick-cut, maple-flavored, peppered, applewood smoked, hickory smoked, and more. Use your favorite cut, flavor, or brand and seek out the best bacon you can find. There are a few recipes where we may recommend using peppered bacon or a thin-cut bacon because we like the flavor or the texture it provides for that particular recipe, but the philosophy of Bacon 24/7 is that cooking doesnt necessarily have to be an exact science, so we leave it up to you. Now that you have purchased or smoked your own bacon ( when cooking bacon. It is important to remember that the bacon will continue to cook and crisp up after it is removed from the heat for another minute or two, no matter what cooking method you are using.

For better results, bring bacon to room temperature before cooking, then place bacon in a room temperature skillet or oven before turning on the heat. This will ensure that the bacon heats up slowly, maximizing the amount of fat rendered out of the bacon and will prevent scorching. Bacon can quickly go from perfectly crisp to charred and inedible. So whatever cooking method you choose, its important to keep a close eye on it. It is also important to mention that cooking times may vary depending on the thickness, fat ratio, and water content of the bacon you are using.

Place a wire rack on a foil-lined, rimmed sheet pan.

Lay slices of bacon flat on top of the rack without overlapping. Place pan on the center rack of a cold oven and turn the oven to 400F. Cook bacon for 20-25 minutes. There is no need to flip the bacon. Transfer cooked bacon to paper towels.

Lay 4-5 slices of bacon in a single layer without overlapping in a microwave-safe dish, such as a glass baking dish.

Cover with paper towels. Microwave on high for 4-5 minutes or 1 minute per slice. Flip the bacon slices and continue cooking in 1 minute increments until done to your liking. Transfer cooked bacon to paper towels.

Place bacon in a single layer in a large frying pan or cast iron skillet. It is okay to overlap the slices a little bit as they will shrink down with cooking.

However, do not overcrowd the pan or you will steam the bacon rather than fry it. Place the pan over medium heat and cook about 4-5 minutes per side, turning often with a pair of tongs. Transfer cooked bacon to paper towels.

Place two layers of paper towels on a microwave-safe plate. Lay desired amount of bacon in a single layer on top of paper towels and cover with 2 additional paper towels. To truly immerse yourself in a lifestyle bordering on obsession, it is essential to venture into the world of home cured and smoked bacon. To truly immerse yourself in a lifestyle bordering on obsession, it is essential to venture into the world of home cured and smoked bacon.

Armed with a raw pork belly and a few specialty items you may find yourself never purchasing store bought bacon again. With a little time, patience, and the guidance provided in this chapter you will be a week away from enjoying your greatest culinary endeavor. SOURCING INGREDIENTS: Good bacon starts with a good cut of pork belly. Keep in mind that most grocery stores dont carry large slabs of pork belly like what is called for in the recipe. Most specialty or artisan butcher shops should carry, or be able to special order, a 5 pound pork belly with the skin on and the rib bones removed. CREATING THE CURE: To achieve the wonderful pink color of traditional bacon and ensure that no harmful bacteria will grow during the curing process, it is important to use pink curing salt.