Homemade bacon. ::swoon::
A couple weeks ago we started our first bacon. I can’t believe we never made it before now. After all, Mr. Spouse Boy's dad (my fishing buddy) used to make it. ::shrugs:: In any event, our new adventure (and my new obsession) began with a gorgeous pork belly and jowl from Howling Flats Farm.
We cut the belly in two - well, three pieces, the thick end of which was roasted with garden veggies. The two slabs were cured for about a week with salt and sugar, draining daily, and reapplying the cure where needed. When the curing was done and the salt removed, we soaked one slab in white wine and left the other half plain. Neither of these are smoked. That'll be next-up.
The jowl was cured with salt and sugar, garlic, smoked paprika, fresh ground black pepper. After the curing salt was removed it was soaked in ale, dried and more pepper and paprika applied before hanging it to age.
It’s all hanging in our cool room, and we’ve been enjoying the belly bacon. It's aMaZiNg, despite its simplicity. And the jowl will age for a while before tasting. How long depends on how long I can wait.
Peace.
