Inspired by your post this week, and the fact that my market pig farm had sold out of "cured" belly, ventrèche, I took a couple kilos of fresh pork belly to cure in my own simple- Franco/American way- salt + maple sugar+black pepper. It delivers a good barely sweet and tangy bacon perfect for American style breakfasts and BLT sandwiches. No, I don't use nitrates and don't woodsmoke it either, rather I use a cold curing process I taught in my Camp Charcuterie courses. And yes, there are a hundred ways into any charcuterie harbor. Thanks for the continual inspiration Will.
I’m so glad you make these things. It’s so very satisfying to cook with. As you say, there are many ways to approach these tasks, all different, all mostly work. I’ll give another option to the hot smoking when I write next week, for those less inclined to set up a smoker. I’m happy that I can inspire anyone frankly. Thank you.
I have ordered the spices and Prague Powder #1. Will buy the pork belly as soon as they arrive and begin. This will be exciting and enjoyable. My son LOVES bacon so I will use him as a guinea pig.
Sharpening stones of different grits are something I could never do without. On my wish list would be an up to date ageing cabinet for charcuterie, as I've always used an old wine fridge as a chamber.
Inspired by your post this week, and the fact that my market pig farm had sold out of "cured" belly, ventrèche, I took a couple kilos of fresh pork belly to cure in my own simple- Franco/American way- salt + maple sugar+black pepper. It delivers a good barely sweet and tangy bacon perfect for American style breakfasts and BLT sandwiches. No, I don't use nitrates and don't woodsmoke it either, rather I use a cold curing process I taught in my Camp Charcuterie courses. And yes, there are a hundred ways into any charcuterie harbor. Thanks for the continual inspiration Will.
I’m so glad you make these things. It’s so very satisfying to cook with. As you say, there are many ways to approach these tasks, all different, all mostly work. I’ll give another option to the hot smoking when I write next week, for those less inclined to set up a smoker. I’m happy that I can inspire anyone frankly. Thank you.
I have ordered the spices and Prague Powder #1. Will buy the pork belly as soon as they arrive and begin. This will be exciting and enjoyable. My son LOVES bacon so I will use him as a guinea pig.
This is excellent news.
It’s in the bag, so to speak.
The bee and bacon talk were a very welcome trip back in time to when we had the smallholding - bees and pigs included. The magic of both
The simple things that bring so much joy to life. Sanitised trips to the supermarkets don’t inspire me at all anymore.
At the opposite of simple things, Will, do you have a favorite kitchen gadget that you can’t live without and one that you lust after?
Sharpening stones of different grits are something I could never do without. On my wish list would be an up to date ageing cabinet for charcuterie, as I've always used an old wine fridge as a chamber.
Damn, man, this sounds doable.
"nitrates"
After reading how bacon is made, it sounds like you really don't want to burn it when cooking.
I'm happy I eat more pork belly than bacon--no nitrates required for fresh pork belly.
C'mon.
It's the 21st century.
We have re-frid-ger-ation nowadays, no toxic preservatives required.
https://www.atsdr.cdc.gov/csem/nitrate-nitrite/health_effects.html#:~:text=The%20International%20Agency%20for%20Research,known%20carcinogens%20such%20as%20N%2D
But for preserving it is an essential part of keeping nasties at bay. For bacon it gives the pinkness instead of the dull grey of pork belly.
Each to their own.
Very predictable