food Archives • The Geslock Group

Every good BBQ that is worth attending should have Banana Pudding. Here is a tried and true recipe simple and easy to make. Shoot, you can even make it and not attend a BBQ.

I didn’t have any whipped cream…. oh well… use what ya got!

I have had several people asked for my recipes. As I make them, I will post them. Yes, only the good ones will make it.

OLD FASHIONED BANANA PUDDING

Oh Snap... This is just like grandma made..Full of sugar and goodness.

Ingredients

1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons cornstarch
2 cups milk
½ teaspoon vanilla
1 Tablespoon of bourbon
2-3 ripe bananas, sliced
Vanilla wafers
Whipped cream for topping

Instructions

Mix sugar and eggs together.
Add salt, cornstarch, and milk.
Bring to a boil over medium-high heat, stirring constantly from the minute you begin to heat the mixture. Cook until thickened.
Remove from heat; mix in vanilla and bourbon (optional)
In a 9-inch square casserole dish, layer the wafers, bananas, and the pudding. You can also layer the pudding in 6 individual sized glass jars or ice cream bowls.
Top with whipped cream.

This is Mark’s Mostly Real Estate Blog. Well, here is something that is NOT real estate related.

I have a smoker. Well, I have 2 of them. I really enjoy smoking food. I used my small one to do my first bacon smoke.

Pink Salt

I used some salt that is actually pink in color. It has some natural curing properties in it. The rub was pink salt, kosher salt and white sugar.

I use a small pork belly. Initial weight was 2.74 pounds.

Pork Belly

: Salted

I put it into a gallon ziplock bag on a sink drain mat. That way the moisture would drain away from the meat. The first 24 hours I got about 2/3 cup of liquid out. The next few days not much moisture was released.

The 4th day, I resalted and added cracked black pepper.

After a 9 day cure I started smoking it.

Smoking now.

I have read several different styles and methods of smoking bacon. I decided on this one.

Smoke for 1 hour with no smoke. (This is to dry the meat out to help it accept smoke). Temperature around 100 degrees. I used Kingsford regular charcoal.

Ramp up temperature to 200 and add wood chips. I put chips in a foil pouch to make smoke.

Smoke output was not the best. I normally use sticks or splits of wood to smoke. I added more charcoal and wood.

It smoked for 3 hours. I pulled it when the temperature was 177 degrees. I should have pulled it at 150 degrees. The smoker thermometer was off and I only had my digitial one. It was measuring the smoker temperature and not the meat!!

Now its bacon

It chilled in the garage on a rack for 2 hours. Outside temperature was 40 degrees.

I cut it by hand. I have a commercial slicer, but I had to test it. NOW!!

Meat is firm

It browned even.

The bacon was excellent. The salt was just the right amount. Not much smoke. I expected that.

Next time I will stick with splits of hickory and not use the chips. (I knew better than to use the chips).

I was suprised at the outcome. It is worth the time and effort. Next time I will use my larger smoker. Get your order in……

Old Fashioned Banana Pudding

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~Bacon~ Curing and Smoking

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