A little behind the scenes of makin’ bacon at Cafe Mi Casa. It started out as almost five pounds of raw pork belly and then was cured for a week, dried for two days, smoked for three hours, cooled overnight and now it’s getting sliced and packaged up

A little behind the scenes of makin’ bacon at Cafe Mi Casa. It started out as almost five pounds of raw pork belly and then was cured for a week, dried for two days, smoked for three hours, cooled overnight and now it’s getting sliced and packaged up

A little behind the scenes of makin’ bacon at Cafe Mi Casa.

It started out as almost five pounds of raw pork belly and then was cured for a week, dried for two days, smoked for three hours, cooled overnight and now it’s getting sliced and packaged up for distribution. 😂

Once you make your own bacon, it’s tough to go to the store and buy it but you do have to be careful whenever you’re “curing” anything. Like REALLY careful.

There are plenty of recipes online and if you’re thinking about giving it a try, do some research and start experimenting.

I’m pretty sure a pack of this is going to turn into candied bacon soon.

#baconislife

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