Bringing home the bacon

Bacon, as everyone knows, is basically meat candy. So who wouldn’t want to make their own. As it turns out it is remarkably easy to do, although getting the correct ingredients takes a little effort, especially here.

A pile of saltAlthough it technically is possible to make bacon with just ordinary salt, that isn’t how it should be done. Real bacon (as with other preserved meats) should contain a special salt—sodium nitrite. As well as preventing you from dying from food poisoning it also gives the meat the correct colour and flavour. After procrastinating for a while I eventually found somewhere that had what I was looking for and could ship here. In the end I got both a ready prepared bacon curing mix as well as the basic Prague Powder #1. I figured I’d save shipping costs and get it all at once. The Prague powder needs mixed with other salts and spices and is good if you want to start from scratch yourself.

Ready salted bellyThe rest is easy. As it turns out you don’t get true pork belly here since they don’t cut the pig like that. But you can get boneless ribs, and those are actually better. In the US it would be called back bacon and is usually meatier. And the price is a grand total of about 7€/kg.

All you do is cover the meat in a sprinkling of the prepared cure (for the mix it is about 30g/kg of meat).

Sealed for briningAnd then you stick it in a well sealed bag and put it in the fridge for a few days. For the amount I had it was about 5 days. Basically it will stew in its own juices and just needs flipped over every couple of days.

Ready for smokingYou could stop there. But bacon wouldn’t be complete without being smoked. So next up was a gentle smoking at about 120°C until the meat reaches 65°C internally. Smoking on the gas BBQ isn’t the solution for a perfectionist, but it is definitely the most convenient and it works pretty well. In the end it took about 3 hours of smoking using a mixture of hickory and apple wood chips.

Tasty tasty baconThe result at least looked good, and it tasted pretty fine straight from the BBQ.

But the real test came the next morning.

Bacon breakfast

Next time maple syrup flavoured bacon.

Christmas lunch in the air

As we have done several times over the last few years we went out for a Christmas buffet lunch today.

This year we went to Ravintola Haikaranpesä, which is on top of one of the many water towers around the city. This one is on top of the UFO shaped Haukilahti water tower in Espoo.

Of course one of the attractions of a place like that is the view.

A view to the east

Luckily the weather was actually quite good at the time considering there is a storm approaching. And as the afternoon got on a bit we had quite a nice sunset. Of course sunset at the moment isn’t much past 3pm :-).

Sunset to the south west

The restaurant has 360 degree wrap around windows. About the only thing missing would be that it rotates. But at least having to go outside to take pictures meant being able to walk off each course…

Windows all around