![]() ![]() This is a bacon for cooking, crumbling, and putting on a baked potato. But I managed to ruin the Polyface bacon! It shriveled, became tough, and was so salty it pickled my mouth when I took a bite. Yes, some people at the party added mustard and cheese to their sandwiches, but I’ve made note of those people and will not be inviting them to the next BLT party.īoth of the Trader Joe’s bacon varieties did well in the oven, the party favorite being the apple smoked bacon. In addition, I offered green leaf lettuce and sliced tomato (to finish our BLT acronym) and Duke’s mayonnaise, which is best when delicately smeared on both pieces of bread before closing the sandwich. The oven also served as a convenient mass-toaster for the sandwich bread I served at my party. This far exceeds a frying pan in efficiency and is on par with a frying pan in effectiveness. When bacon is the guest of honor at a party, I always bake a couple pans of it in the oven (400 degrees for 10-15 minutes, no flipping). I like knowing that this pig was happy in life and makes my mouth happy in death. I like the fact that I could have been friends with the pig I’m about to enjoy. I like knowing where my bacon comes from. After all, they’re the sweetheart of the Shenandoah Valley, and I really dig what they do over there in Swoope. I felt a little obligated to serve some Polyface Farm bacon. ![]() Then, I used a good chunk of that week’s paycheck to buy a package of Polyface Farm’s cured bacon. That weekend, I bought three packs of bacon and invited some friends over for a BLT party.įor the party, I got uncured apple smoked bacon and dry-rubbed uncured Black Forest bacon, both from Trader Joe’s. Two days later, we were out to lunch at a different restaurant, and I got another BLT, which was even better than the first. Last week, my husband and I went out to lunch, and I got a bacon, lettuce, and tomato sandwich (BLT), and I remembered why I always got them at restaurants when I was a kid: they’re simple, cheap and hard to get wrong. It’s kind of like when you hear a song and it speaks to you and you listen to it about a million more times before you get sick of it. If you are chilling multiple bellies, set each one in its own container rather than stacking the meat directly on top of each other.My current sandwich on repeat is the BLT.Keep the refrigerator's temperature at 40 degrees Fahrenheit and let the pork belly sit until its core temperature drops to 42 degrees, which will help kill bacteria.To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. For a quicker chill, set the container inside the fridge wherever it is coldest.Once home, place the pork belly in a sealable container to keep your fridge clean and prevent cross-contamination with other items.In either case, bring along a cooler stocked with ice to keep the pork belly relatively cool on the ride home if it takes you more than half an hour. But if you buy direct from a farm, ask the farmer how long ago the hog was slaughtered, because you need to chill your meat within 24 hours of that time. ![]() If you purchased your pork belly from a commercial vendor other than a farm and plan on curing it as soon as you get home, skip this step, since the meat has already been chilled. ![]()
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