Bacon Eggs Hashbrowns
Ingredients:
Mangalitsa bacon
Homegrown potatoes
Locally Laid eggs
Shred potatoes into a bowl lines with a few paper towels or kitchen towel. Squeeze shredded potatoes while within towel, removing as much moisture as possible.
Cook bacon to desired crispness, not too crispy as to lose the healthy fat. Remove from pan, leaving fat.
Place potatoes in thick layer in cast-iron pan. Salt the top as preferred. Cook over medium heat for about 5 minutes.
Flip and cook until desired crispness. Transfer to plate and keep warm in oven or toaster oven.
Add more lard, oil, or fat if necessary to cast-iron pan. Cook eggs however desired.
Serve with Syl's Sourdough bread toast if available.
Mangalitsa bacon
Homegrown potatoes
Locally Laid eggs
Shred potatoes into a bowl lines with a few paper towels or kitchen towel. Squeeze shredded potatoes while within towel, removing as much moisture as possible.
Cook bacon to desired crispness, not too crispy as to lose the healthy fat. Remove from pan, leaving fat.
Place potatoes in thick layer in cast-iron pan. Salt the top as preferred. Cook over medium heat for about 5 minutes.
Flip and cook until desired crispness. Transfer to plate and keep warm in oven or toaster oven.
Add more lard, oil, or fat if necessary to cast-iron pan. Cook eggs however desired.
Serve with Syl's Sourdough bread toast if available.
Mangalitsa Bacon
Pork belly
Brine
To one gallon of warm water, add…
1 cup brown sugar
1 cup white sugar
1 cup salt (canning salt or kosher salt, not iodized salt)
Mix until dissolved.
Place pork belly(ies) into a five gallon pail. Pour the brine over the meat. Keep adding more brine made with the above portions until the meat is completely covered with liquid. (It may require 2 gallons of brine to cover the meat in a five gallon bucket.)
It is very important that the meat stays completely submerged in this brine for 10-14 days—not just for flavor of your homemade bacon, but for safety.
Cover the bucket and set in the fridge or cold porch for 10-14 days. This works especially great if you have an extra fridge. You do not need to stir what’s in the bucket. Just let it sit undisturbed.
10-14 days later, you’re ready for the awesome and the magic! Take all the chunks of meat out of the bucket and rinse each one in cold water.
Then let them dry a bit.
Into the smoker.
The length of time this takes is going to depend on your individual smoker, how much meat you’ve put in there, how thick the cuts are, the weather, etc.
It’s a good idea to employ the use of a couple different meat thermometers. The bacon is done smoking when the internal temperature reaches 160 degrees.