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…
A few weeks ago a local grocery store had pork picnic shoulder for $0.77 per pound so I picked up eight: seven in the freezer and one for the barbeque. Nice fatty pork shoulder is perfect for low and slow…
First off let me say this isn’t pulled pork. I don’t like the mushy texture and sauce of pulled pork: I like slices of succulent smoked pork shoulder on a bun with a hit of mustard barbeque sauce. I had…
I’ve been buying whole pork loins lately: they come with a lovely pork loin for about two thirds and sirloin for the last third. The loin is very nice but the sirloin on these pieces is jagged and just isn’t…
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…
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…