You are currently browsing the tag archive for the ‘bacon’ tag.

Ready for the Smoker

Ready to go into the smoker. Note the pork belly hangers are actually old wire hangers, trimmed down by my sweet husband at my request, so I could get 4 bellies in the smoker at once vertically, rather than on racks.

Way back in July 2010 (wow, I’ve been writing this blog for a while!) I wrote a piece on curing your own bacon. And its a good post, and reliable and solid advice. However, in the last 4 years I’ve amended how I cure my bacon a bit, after buying Michael Ruhlman’s book Charcuterie (Charcuterie is defined as all things relating to preserved meats). One of the things we noticed about the original cured bacon recipe is that it tended to burn easily in the pan. I attribute this to the large amount of sugar in the cure. I’ve also come to realize that a little bit of nitrite in your meat (like cholesterol) is not the end-of-the-world, cancer causing scourge we once were led to believe. See this fantastic rant by Ruhlman on the No Nitrite hoax in natural food markets or this more recent piece by Chris Kresser on why bacon isn’t the enemy. Read the rest of this entry »

BaconFinished

The final product

OK, I admit this is not an original tag line. I saw it on a t-shirt being worn by Rick Bayless on a PBS cooking show (Rick Bayless is my favorite Mexican cook book author). But I do love bacon, and so the phrase has stuck with me. Read the rest of this entry »

Jennifer Kleffner

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