Slaughtering two pigs amounts to loads of work, thankfully I arranged my schedule so I could take a few days off. Yesterday my entire day was spent making bacon, Canadian bacon and sausage. Mr Chiots helped with the sausage in the evening, that chore is easier when there are two hands. I know you’re probably sick of hearing about pork, but it’s what is filling my day so it’s what I’m thinking about and what I’m doing. I thought some of you might be interested in the recipes and techniques I’m using for curing some of meat.
Bacon, hams and most cured meats are extremely easy to make. I made bacon a few years and and was amazed at the simplicity of the process. Essentially you salt a piece of meat, and then smoke it if you want, or not. I highly recommend giving it a try if you can, you won’t be disappointed in the results. If you’re used to buying regular bacon from the grocery store, your homemade bacon will taste nothing like it.
If you are ever lucky enough to have fresh pork belly in your kitchen, here are a few recipes that I’m using. I used half of one belly to make German Bacon, the remainder was used to make . Another whole pork belly was used to make Ventreche, or French bacon. Two entire pork bellies were used to make classic bacon using the recipe from The River Cottage Cookbook. The last half pork belly was used to develop my own recipe which was made with bourbon, bourbon steeped with vanilla beans, sea salt, freshly ground pepper and a pinch of sweet cinnamon and nutmeg. I’ll smoke half of this and leave half unsmoked, it will be tweaked for next year and will hopefully become my signature bacon. I’m thinking this one is going to be very good.
I made Canadian bacon using this recipe, I’m pretty excited to try this out.
It’s an amazing thing to cure meat with salt. I also like knowing that the sea salt I’m using is rich in magnesium, a mineral that many people are deficient in nowadays. Being that I can be a bit of an insomniac and have a tendency to crave salt, I’m most likely a little deficient in this mineral. Making my food as nutrient dense as possible is one of the reasons I grow, raise and process my own. My pigs were fed a varied diet, along with molasses, minerals and sea salt to make sure their meat is as rich in minerals as possible.
Have you ever wondered if you’re deficient in any vitamin/mineral?Filed under Cooking | Comments (15)