Over the Christmas season, I make homemade (or house-made, which seems to be more in style now and has been commandeered by restaurants) food gifts. While preparing twenty-five pounds of bacon using my standard recipe I also had purchased a…
I like sandwiches. No, that's not strong enough: I love sandwiches. Take ingredients you thoroughly enjoy and put them in a portable, edible container. We had what could be considered a "perfect storm" of elements in the refrigerator last week for me to create what is now my official sandwich of 2012.
This is a carryover from my own childhood and always a favourite with my children: cheese dreams. Give any bun a thick swish of Cheez Whiz and add pieces of cooked bacon. Put them under the broiler and you have…
I had enjoyed double smoked bacon when I worked at a German butcher shop during high school but haven’t seen it much since. It was my monthly or quarterly bacon prep and I was smoking a pork belly and a…
As a huge fan of Saveur magazine I was thrilled to see they ran a piece on making your own bacon at home a few years ago. Of course I have my own recipe I enjoy so I forgot about…
I took advantage of the freezing weather to cold smoke my latest batch of bacon. Until now I’ve been hot smoking it: working with a temperature of 200 degrees Fahrenheit in my Big Green Egg I smoked the bacon for…
I love black pepper and really enjoy pepper crusted bacon. I have been looking for a method to make this at home since I’m already making bacon, and was peeling the skin off a smoked belly when it hit me. …
After much trial and error over the last year, I’ve settled on a standard cure for smoked bacon. I started with the smoked bacon recipe from Charcuterie and made my variations from there. I like a sweeter bacon but also want…
Bacon is what started me on the homemade path and it keeps me there. This past winter a local shop had pork bellies for $0.69 per pound so I picked up ten whole bellies and cut them into five pound…
