Posts in category "Curing Meats"
Breaking news from the Cooler on the Lake Shore home bacon-curing test labs: The honey-mustard experiment was a success! Take one pork belly, add a mixture of kosher salt, dark brown sugar, Dijon mustard, honey and chopped garlic. Place in a Ziploc bag, place the bag in the refrigerator for a week, turning once a... Read more »
So I patiently waited the prescribed week for the slab of pork belly to cure in the refrigerator. I rinsed off the salt/spice solution last night and roasted it at 200 degrees for about an hour and a half. I chilled it overnight, sliced off four thick rashers, cooked it alongside scrambled eggs for breakfast... Read more »
Barb and I are invited to attend a friend’s 4th of July cookout in the Chicago ‘burbs. It’s a pot luck, so what to bring for this most-American of all holidays? Well, for any of you who have been kind enough to check out the Cooler on the Lake Shore blog, one of the answers... Read more »
One expression of my distinctly non-kosher upbringing is that I developed early on a great appreciation for bacon. And while I haven’t developed bacon-mania to the degree some people have — with their bacon-wrapped everything and bacon explosions and for heaven’s sake bacon ice cream — it is still my favorite partner with breakfast foods... Read more »