Bringing Home The Bacon

This follows on from my original Bacon post

Here it is. After turning it over pretty much every day for 7 days. I took it out of it’s bag, washed it off and soaked it in water for an hour.

While I was making Cornflakes I started the coals for the Weber and set it up for smoking. The target temp in the grill was 110°c. Once I got it there it was time to put on the pork belly and finish its transformation into bacon.

Now that that is done, sit back and wait for the internal temp of the meat to hit 68°c.

Remove and let cool.

Slice

Enjoy. I was told that once you try your own bacon you will make it again, and this is true for me. I will be doing this again and again.

BBQ Sauce

See what goes into making BBQ sauce

Barbequing was invented by the Vikings by accident when, as a joke, one viking threw a pig on top of a burning village. The results speak for themselves. Every nation on Earth has a history of barbecuing Even the worlds youngest nation South Sudan’s top restaurant is a BBQ joint. In the old ages people used tomato sauce for cooking BBQ. As civilisation advanced so did peoples tastes. The dark ages ended with the invention of BBQ sauce, and the world has never tasted better.


There is a lot of stuff that goes into making a BBQ sauce, and who knows what’s in the EZY-SAUCE bottle. I do, I read the label, but that’s not the point. It’s just more stuff. I copped up what I hade to and put most of it in the biggest pot I had.