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  1. #1
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    BoganInParasite's Avatar
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    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich

    Recently got inspired by Sean of Crossroads Nan to have a go at making some bacon since whenever I think about bacon in Thailand I spend most of the time complaining about it. Sean gave me a few hints and after buying some pork belly from Makro I found a dry rub recipe online.

    Applied the dry rub and popped it into a plastic sealable bag (stapled just make sure it didn't open) and stored it in the refrigerator for nine days, turning once each day.

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5191-jpg

  2. #2
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    Yesterday I got it out of the bag and wash it and patted it dry. Had lost a lot of fluid and firmed up nicely. Wrapped it up in foil prior to putting it in the oven.

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5411-jpg

  3. #3
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    Used the top and bottom oven elements with a fan and set the temp at 110 degrees. After 2.5 hours opened up the foil and put it back in for another 2.5 hours.

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5421-jpg

  4. #4
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    Let it cool down a bit, cut each piece in half and left overnight in the refrigerator. Here is a cross section not long out of the oven.

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5422-jpg

  5. #5
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    Next time will take the rind off before starting the whole process. Cut half of it lengthwise this morning and browned up in a frypan.

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5455-jpg

  6. #6
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    Meanwhile some thick bread was toasted and a modicum of salted butter added. (Unsalted butter is an abomination.)

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5456-jpg

  7. #7
    Thailand Expat
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    Fried bacon and BBQ sauce added, then a couple of slices of anemic cheese.

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5457-jpg
    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5458-jpg

  8. #8
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    Finished it off by topping it and then applying a hand press to make sure there was sufficient melding of the ingredients. Cannot tell you how good it was. Actual real bacon taste and with a bit of resistance and even some crust. Got enough for another one tomorrow. Cheers!

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5459-jpg
    Attached Thumbnails Attached Thumbnails BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5458-jpg  

  9. #9
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    Doesn't look too great tbh, but it's all about the taste. Any good?

    Green owed for the big photos and salted butter

    Edit-
    .
    Quote Originally Posted by BoganInParasite View Post
    Cannot tell you how good it was. Actual real bacon taste and with a bit of resistance and even some crust.
    Nice one

  10. #10
    กงเกวียนกำเกวียน HuangLao's Avatar
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    Should've taken a low and slow smoker to it.

    Otherwise, not a bad effort.

  11. #11
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    Decided to stay simple this first time HL, smoking or even honey glazing are options on the agenda for next time.
    Quote Originally Posted by HuangLao View Post
    Should've taken a low and slow smoker to it.

    Otherwise, not a bad effort.

  12. #12
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    Pretty darn good Dill for a first attempt. The pepper from the dry rub hung in there are was a feature.
    Quote Originally Posted by Dillinger View Post
    Doesn't look too great tbh, but it's all about the taste. Any good?

    Green owed for the big photos and salted butter

    Edit-


    Nice one

  13. #13
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    Amazing result. Enlighten me please: what is the "dry rub"?

  14. #14
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    ^ASK Lulu.

    Nice thick cuts of bacon, old skool.

    Not like that wafer thin supermarket shite you can see through.

  15. #15
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    Half a cup of brown or raw sugar.
    Three tablespoons of kosher or another course salt.
    Three heaped teaspoons of black pepper.
    Two heaped teaspoons of paprika.
    Half a teaspoon of curing salt. (Also called Prague powder...got it online)

    Rub all over the pork belly and add any still left over into the plastic bag before sealing and starting the seven days in the refrigerator.

  16. #16
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    And didn't bleed everywhere when fried.
    Quote Originally Posted by Chittychangchang View Post
    ^ASK Lulu.

    Nice thick cuts of bacon, old skool.

    Not like that wafer thin supermarket shite you can see through.

  17. #17
    Hangin' Around cyrille's Avatar
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    Cheese and butter on a bacon sandwich?

    Taking the short route to a heart attack there.

  18. #18
    Thailand Expat AntRobertson's Avatar
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    Looks bloody good though I have to say. Although is that one of those cheese slices? Looks a bit average... I'd still eat it though

  19. #19
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    Unable to source aged/mature cheese slices in Nan. Do have some block aged cheddar but bit lazy to slice some this morning Ant. Regards, -BiP
    Quote Originally Posted by AntRobertson View Post
    Looks bloody good though I have to say. Although is that one of those cheese slices? Looks a bit average... I'd still eat it though

  20. #20
    Thailand Expat David48atTD's Avatar
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    Mate, great start and power to you for trying.

    So, what do you think you would do differently next time?

    I'd love to eat it, just as you prepared it, butter and all, but maybe just one a month,
    I have my svelte swimmers body to consider

  21. #21
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    Will look at three things next time David. The first is to get a wider piece of pork belly. Makro only had narrow long strips the day I was buying it. The second is to remove the skin/rind before dry rubbing and starting the marinading process. The third is to finish it with either a honey glaze or add a smokey flavour either by traditional smoking or some sort of liquid smoke if that is possible. I've never done any smoking previously so a little tentative to tackle it atm.

    Must say I'm looking forward to breakfast tomorrow, and so is the wife. I'll pull my finger out and take some slices off the block of vintage cheddar. Regards, -BiP
    Quote Originally Posted by David48atTD View Post
    Mate, great start and power to you for trying.

    So, what do you think you would do differently next time?

    I'd love to eat it, just as you prepared it, butter and all, but maybe just one a month,
    I have my svelte swimmers body to consider

  22. #22
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    Nice effort with the ham.

    But, but... BUT!!! did you add a plastic cheese slice to that homemade bacon??? Actually, the evidence suggests 2 plastic cheese slices?



    Now you know for next time. If you wanna add cheese then buy a nice lump of mature cheddar and cut some for your sandwich.
    Cycling should be banned!!!

  23. #23
    Thailand Expat
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    Tomorrow morning I promise to do it justice with decent aged cheese. Maybe another photo as well.

  24. #24
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    Quote Originally Posted by Dillinger View Post
    Doesn't look too great tbh
    Like you are one to talk.

  25. #25
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    So went an open sandwich this morning with the remaining bacon and added decent vintage cheese to the scrambled eggs. Wife loved it and even the five month Labrador pup didn't leave any of the leftovers assigned him.

    Will attempt my next bacon making only when I can get my hands on a decent wide piece of pork belly.

    BiP's First Attempt at Homemade Bacon & Subsequent Breakfast Bacon Manwich-img_5466-jpg

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