Saturday, October 22, 2011

BACON 2011

THE BRINE
 THE SMOKE
THE BELLY
 FACE BACONS
JOWELS
 FACE BACON TACO W/QUESO FRESCO




6 comments:

Amatourist said...

you're speaking my language.

wholelarderlove.com said...

So is that your smoker? Cold smoker I'm assuming. I gotta make one of those one day!

Matthew Hranek said...

THAT IS MY (COLD) SMOKER. IT IS A NEW BUILD AS THE OLD ONE (A MODIFIED ANCIENT STEEL FRIDGE) CAUGHT FIRE FILLED WITH BELLIES AND BURNED TO THE GROUND. YES, PORK IS A GREAT FUEL.

Brendan said...

I've never heard of face bacon before. I'm slaughtering two hogs in a few weeks; I was already planning to make jowl bacon (guanciale) but I don't think I can pass up using the whole face. I noticed a bit of fuzz on the face and the jowls... any reason for that? You have any places I could look up for how to do face bacon?

Matthew Hranek said...
This comment has been removed by the author.
Matthew Hranek said...

THE HAIRY FACES IS JUST LAZINESS ON MY PART, IT SHOULD COME OFF. JUST BRINE AND SMOKE LIKE REGULAR BACON...