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Make your own bacon....

Discussion in 'Swamp Cook Shack' started by shelbygt350, Mar 14, 2019 at 1:49 PM.

  1. shelbygt350

    shelbygt350 GC Hall of Fame

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    Apr 3, 2007
    I've done it 3x now and am still working on perfecting it. Any advice would be great.

    This is what I've done: Bought about 4 lb of pork belly, cut the skin side off, then marinate for a week in S&P with fresh and dried rosemary (simply because I like the flavor). In tight wrap. Keep in frig for 5-6 days, turn over every day. Rinse off before cooking and pat dry.

    Then cook whole until rare. Then slice. Cook thick slices to desired finish as need be.
     
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  2. WhattaGator

    WhattaGator Psycho Mod and Cook Shack Chef Moderator VIP Member

    Can't forget to leave a decent portion of the belly to have just that...

    Several nice 1"x3" nice, fat pork belly...
    Simply either brown the sidesand make a pork belly sandwich, or brown the sides, and coat in brown sugar & Maple syrup, and bake for 15 minutes at 325 degrees for a sweet glazed pork belly.