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Discussion in 'Beer & Food' started by jdcamb, Dec 29, 2007.
Oh man it is good. I get it from my local sausage maker (hartmanns). Even better then Smithfields.
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So is it just like pork belly? Is it sliced and all? I know when we butcher a hog for BBQ that usually the bacon parts go in the gut bucket because they tend to burn on the cooker. Do you cook it the regular way or is there more to it.
It is. They preserve it with celery juice instead of nitrates. Its usually smoked with fruitwood. Cook it just like bacon. Doesn't stay good as long as regular bacon though. I made a bacon/garlic/olive pizza and put some in a pasta salad. Just awesome!