We all miss stuff from back home, from time to time........
tocina is bland, local dominican stuff ( lasirena sells it, as an example ).
Pros: cheap.100-120 pesos per lb.
Cons: it is not cured at all, as far as i can tell. It is paper thin.
Ok, to put in salads or pasta, but thats about it.
Dominican frozen bacon.
Pros: none that i can see. Well not too expensive.
Cons: it is frozen. Price/quality is bad. Very fatty.
Imported frozen bacon. I usally buy smithfield.
Pros : it is cured, and ok-ish taste.
Cons: they use nitrate ( well, sodium nitrate ). Very expensive.
So, new adventure for me : make my own bacon !!!!
Tomorrow, i have a 7lb porc belly arriving on my doorstep ( local " butcher"----- well pig killer-----is sending it by motoconcho, straight off the beast ). And it is cheap, around 90 pesos per lb.
So I am reaching out to the dr1 community for any ideas, must-do's or must-not-do's. Perhaps we have some members who have made their own bacon ?
All ideas for cure condiments are welcome !! I'll probably try out 4 diffrent cures, anyhow.
Oh, and i wont be using nitrates, so if i die of food poisonning, you guys will know why .
Also would like to know what wood you would use to smoke it.
Thanks in advance !!
tocina is bland, local dominican stuff ( lasirena sells it, as an example ).
Pros: cheap.100-120 pesos per lb.
Cons: it is not cured at all, as far as i can tell. It is paper thin.
Ok, to put in salads or pasta, but thats about it.
Dominican frozen bacon.
Pros: none that i can see. Well not too expensive.
Cons: it is frozen. Price/quality is bad. Very fatty.
Imported frozen bacon. I usally buy smithfield.
Pros : it is cured, and ok-ish taste.
Cons: they use nitrate ( well, sodium nitrate ). Very expensive.
So, new adventure for me : make my own bacon !!!!
Tomorrow, i have a 7lb porc belly arriving on my doorstep ( local " butcher"----- well pig killer-----is sending it by motoconcho, straight off the beast ). And it is cheap, around 90 pesos per lb.
So I am reaching out to the dr1 community for any ideas, must-do's or must-not-do's. Perhaps we have some members who have made their own bacon ?
All ideas for cure condiments are welcome !! I'll probably try out 4 diffrent cures, anyhow.
Oh, and i wont be using nitrates, so if i die of food poisonning, you guys will know why .
Also would like to know what wood you would use to smoke it.
Thanks in advance !!