It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
First try at making Bacon
I just got back from Whole Foods where I scored a 4.5 pound pork belly. I received my pink salt a few days a go so I now have all I need to start the curing process. Well, Im running out to by the kosher salt and sugar for the basic cure as described in the book Charcutrie. I do have a question for the experienced makers of bacon. I have been reading about the process online and came across one person who claimed that the bacon came out way to salty when following the recipe in the book. When you make your cure, do you follow the recipe to the letter as described in the book?
1 pound kosher salt
8 ounces sugar
2 ounces pink salt
I will take pictures and post them as the project progresses.
Simi Valley, California