{"id":48,"date":"2017-10-12T14:53:30","date_gmt":"2017-10-12T14:53:30","guid":{"rendered":"http:\/\/www.richardfrankhuff.com\/?p=48"},"modified":"2017-10-12T14:53:30","modified_gmt":"2017-10-12T14:53:30","slug":"bacon-club","status":"publish","type":"post","link":"https:\/\/blog.richardfrankhuff.com\/index.php\/2017\/10\/12\/bacon-club\/","title":{"rendered":"Bacon Club"},"content":{"rendered":"<p>Over the past decade, and since falling off the vegetarian wagon, I&#8217;ve home cured bacon a couple times. If you eat bacon and have never tried home curing, I recommend you indulge. &nbsp;Although you <em>might<\/em> find store-bought artisanal bacon that compares, my home cured bacon has always been the best bacon I&#8217;ve ever had. &nbsp;It&#8217;s something I&#8217;ve started to share with a couple coworkers, in &nbsp;fact. &nbsp;The &#8220;bacon club&#8221;.<\/p>\n<p>The double batch I prepped this morning uses &#8220;maple sugar&#8221;, which I only just learned about through the American Test Kitchen DIY bacon video. &nbsp;(Previously, I&#8217;ve just used maple syrup.) &nbsp;One of the batches will rely on a modified version of Michael Symon&#8217;s recipe [<a href=\"http:\/\/www.foodnetwork.com\/recipes\/homemade-bacon-3362606\">link<\/a>] &#8212; which I&#8217;ve used before, and is wonderful. &nbsp;The other batch will be a variant of a maple black pepper recipe [<a href=\"http:\/\/ediblenewhampshire.ediblecommunities.com\/recipes\/diy-maple-black-pepper-bacon\">link<\/a>]. &nbsp;Both will be smoked with applewood.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-44\" src=\"http:\/\/www.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/bacon.jpg\" alt=\"\" width=\"960\" height=\"1280\" srcset=\"https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/bacon.jpg 960w, https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/bacon-225x300.jpg 225w, https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/bacon-768x1024.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-45\" src=\"http:\/\/www.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0945.jpg\" alt=\"\" width=\"960\" height=\"1280\" srcset=\"https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0945.jpg 960w, https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0945-225x300.jpg 225w, https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0945-768x1024.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-46\" src=\"http:\/\/www.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0946.jpg\" alt=\"\" width=\"1280\" height=\"960\" srcset=\"https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0946.jpg 1280w, https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0946-300x225.jpg 300w, https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0946-1024x768.jpg 1024w, https:\/\/blog.richardfrankhuff.com\/wp-content\/uploads\/2017\/10\/IMG_0946-768x576.jpg 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Over the past decade, and since falling off the vegetarian wagon, I&#8217;ve home cured bacon a couple times. If you eat bacon and have never tried home curing, I recommend you indulge. &nbsp;Although you might find store-bought artisanal bacon that compares, my home cured bacon has always been the best bacon I&#8217;ve ever had. &nbsp;It&#8217;s&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/blog.richardfrankhuff.com\/index.php\/2017\/10\/12\/bacon-club\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":44,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-48","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/posts\/48","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/comments?post=48"}],"version-history":[{"count":0,"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/posts\/48\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/media\/44"}],"wp:attachment":[{"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/media?parent=48"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/categories?post=48"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.richardfrankhuff.com\/index.php\/wp-json\/wp\/v2\/tags?post=48"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}