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Meat, Bacon, Pork, Ribs, & Meat. Plus some Meat.

...and some smoked/dried tomatoes and jalapenos, too

jalapenos are coming in gangbusters along with tomatoes. i dried a batch together, with not too much smoke. took the dried peppers (about a dozen) and ran them thru the food processor to make some powdered semi-smoked jalapenos. they don't truly count as chipotles, but makes for a nice ersatz chili-powder

dried tomatoes until leathery, and they are currently in the fridge in olive oil.

here's the photogenic set-up

some light smoke

ran a little low, overnight.


fire went out, so i started it again and it cruised all day

wanted to make some more bacon ala Ruhlman. This time decided that i would do a few batches. i paid dearly for the belly the first time i did it, and the yield was maybe 3 pounds. this time i asked my 'butcher' in the local grocery store to order some pork bellies. his price would be better. when they came in, and he wrapped them up for me, i discovered to my non-butcher horror that he assumed i wanted the belly bone-in (spares attached). I wasn't going to turn him down after his ordering them for me, and decided i could always use ribs, too. bought two packages like this one here, about 14 pounds each



now to try my hand at getting the spares off without destroying the belly. not my best effort.


spares in the back left, skin to the right rear, and the belly in front. seems to be a thin spot. this happened both times. just wasn't sure if i was supposed to sacrifice the spares for the belly, or the other way around. i split them along a seam.

had about 4 pounds of skin when done, a pound and a half of ground pork, and only 6 oz of unusable trimmings (middle rear).


froze the skin, but haven't done anything with it. actually had the ground pork in a meatloaf on wednedsay night. used everything but the squeal.

ribs went on the next day. that gold is actually the raking sunlight, not mustard.


i tossed the bellies (each cut in two, making four four) into a dry cure and its own two-gallon ziploc bag. i did ruhlman's sweet and savory recipes.

here they are post-cure, rinse only (no soak), and after 24hrs of pellicle loving.

set the egg for a low but still hot smoke. last bacon i did was cold-smoked, but tried these hot-smoked per the recipe. i think i prefer the cold smoked, as it is still uncooked when done. truth be told, the frikkin fire got to 400 briefly, as i was keepin tabs on a new garage door being installed. :laugh:

the door... (those iron rails are coming down in the spring and wood wall/rails are going up. work in progress :laugh:

because i was doing both sweet AND savory at the same time, i held off on the maple smoke as i had used previously. i went with a more subtle apple wood smoke, and not too much of it.


sliced them up with a "new" knife i liberated from my father's shed (along with another). they are my great grandmother's. very thin, but carbon steel, and slice thru the bacon like buttah. i didn't even chill it first in the freezer.


ended up with ten foodsaver bags of about a pound to pound and a half each. two here are missing, as they went into the freezer in prep for travel the next day (a four day fishing jaunt for four fat fs)


believe it or not, i also packed for the trip an additional pound+ of back bacon i had made, but have no pics of that. i had made 7 pounds of back bacon the week before and it was from that batch

on the trip, we cooked the bacon for breakfast along with some masterful frittatas (theirs) and middling scrambled eggs (mine). savory was the star of the show. sweet was good, but would have benefited from some maple smoke.

dinner one evening for the four of us was a melange o'meat, including beefsteak, lamb chops, veal chops, and some sausages for the guy from philly (who made philly steak sangwiches the first night, of which i had two) four-f_meat-fest.jpg

when i landed for the stopover on the way back to boston, i ordered a massive salad and had a side of fruit salad. it had been nothing but cured and fresh meats all weekend.... hahaha. well, and beer.

lots. of. beer.

the spot


  • Good lookin bacon. I like the meat theme. Doing some farm-raised beef, pork tenderloin and homemade chorizo tonight.
  • vidalia1vidalia1 Posts: 7,092
    Great pictures, great friends, lots of meat & beer...and a few fishes...doesn't get much better..
    :P ;) :) :laugh:
  • "great friends"? well. :whistle: "few fishes"? very few.

    but there was meat and beer!

    (was a good group of guys. maybe when can get adjoining rooms in the Pasadena Recovery Center for the Treatment of Alcoholism and Meat Addiction
  • All looks great!!
    Weren't you scared that your tomatoes peppers might have gotten into the "danger zone" when your fire went out!! :evil:
  • sounds good. i wish we were gonna be there! ;)

    (trying sumthin new for dessert, myself)
  • BeliBeli Posts: 10,751
    You've been pretty busy, the dinner looks fantastic, nothing like sharing it with the right people
  • not hard at all, frankly. it is one of those things you do once and remember forever. and all your guests think you are some sort of magician. "made your own bacon?!?!?!" etc. good times. good times.
    Great post, great photos. Looks like lots of work for a great time.

    Thanks for sharing St!ke,


  • i don't think so.

    perhaps we are much hardier stock up here in new england. hahaha

    not kidding about the satay post. it was in some luggage that got lost. got to the lake house around 3 or 4 after starting out around 6am. the luggage showed up the next day while we were out fishing, and we didn't get back til about 7, and found it out on the front porch in the sun. we eventually cooked it up (after sampling it raw, actually) around 9 or 10 pm i think. fantastic stuff.

    figure it was unrefrigerated for close to 36-40 hours or so. had so much beer we couldn't remember if it was "40 hours under 40" or what, so we just cooked it up
  • yes, you are right. it would have been much better with the right people. :laugh:
  • was pretty fun. got nearly blanked fishing, but what the heck.
  • Awesome.

    I ordered some pink salt and a copy of Charcuterie from Amazon earlier this week -- as I have been meaning to experiment with bacon. I have not figured out where to bet the belly locally yet though.

    Have you done Canadian bacon before as well?

  • FlaPoolmanFlaPoolman Posts: 11,675
    The food looks great but inquiring minds want to know just how many fish made their way to the livewell oh and there is always the one that got away story :whistle: :laugh:

    sounds like a great trip.
  • BacchusBacchus Posts: 6,019
    I like the wrought iron rails.
    Meat looks good too.
  • Glad yall had a good time & seemed to have survived it all.
  • Beautiful...all of it! Catch anything?, or, did it really matter? ;)

  • yeah. the 'back bacon' or 'loin bacon' is what we call canadian bacon. we had a canadian with us, who tried to tell us that their canadian bacon is different, but like all candians, he was drunk and unintelligible.


    here's an older batch. i like to buy a whole loin (7 to 9 pounds) and hack off a roast or two. then two chunks of loin bacon, starting out at about 2 pounds each.

    but this was from a singl loin cut into thirds

  • no fish were keepers. the littlest dude caught the biggest fish, the biggest dude caught the most fish, the skinniest dude caught the skinniest fish, and the last dude caught the first fish.
  • FidelFidel Posts: 10,172
    What an excellent portrayal. You tell the story so well I feel as if I was actually there, living the experience with you. Well, almost.

    The savory bacon was really the best of the two, hands down, though both were quite good. I would say the cook made the second batch better than the first more so than the recipe.
  • thanks.

    the rails are rusty and are in a foot from the edge all round. wood walls'll give us a little more room and privacy too. feel kinda naked sitting out there. especially when we are.

    here's the idea...

    1x10 beveled cedar claps with shingle on the upper story
  • Yes it was. No we didn't, and no it didn't matter.

    Was an excuse to get together.
  • i think the savory was the winner in this batch. the sweet was the same recipe as i'd previously done, but i didn't use any hickory and sugar maple smoke. i also backed off a tinge on the maple syrup.

    the sweet really is good, but yeah, the savory was eye-rollingly good i though. not blowing sunshine up my own skirt, because it wasn't my recipe. and as you mentioned, we let the fat guy cook it, and that made all the difference.
  • 1 and 2 are about equal. it is fun to do, and the quality can be phenomenal. i my mind, anyway.

    i never did the math, frankly. you can see that i spent 80 bucks and got about 14 pounds of bacon, a pound of ground pork, and two full slabs of poorly trimmed spares.

    for me it's a case of "i gut nuthin better to do today, let's have some fun".
  • Damn stike you've been busy! awesome looking pics. I definately want to try to make homemade bacon on the egg sometime. Until then, how about sending a package of bacon to Md??? :whistle: Food looks amazing, and it looks like alot of work. Nice job, thanks for sharing!
  • believe it or not, much of the bacon is actually given away. it's maybe technically cheaper to make your own, but not when you only eat one pound out of four :laugh:
  • MickeyMickey Posts: 18,697
    Darn, got tired just reading about all you did.
    Looks outstanding........
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • gdenbygdenby Posts: 5,876
    Good illustration of an adventure with big pieces of pork!

    I'm hoping that I can finally get through to the processing plant this fall that I DO NOT want the belly cut up and "smoked." Organic pig, and they injected liquid smoke...eeuw.

    I haven't tried making cracklins yet, but I came across a recipe, from Nathan Myhrvold et. al. I believe, where the cracklins are saved, ground, and then added back to a loin roast as a form of breading. Looked great.

    Just lo-n-slo skin was not good, even w. DP on it.
  • i spread it out over a couple days :laugh:
  • Wow, great post there is however an issue with the photo of your garage - some sort of optical illusion maybe?

    Just looking at the photo alone I thought, "now how does he fit his Lamborghini, Aston Martin, MV-Augusta F4CC, and his wife's AMC Gremlin in such a small space?" Must be the angle of the shot?
  • fishlessmanfishlessman Posts: 22,885
    got my first cherry tomato last week at camp, wasnt fully red yet, was thinking put it in the window, then ate it. maybe if there is another this weekend ill make that with it :laugh: nice looking work there, two weekends of fishing left in the season, maybe i gotta start doing something :laugh: :laugh: :laugh:
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