Thanksgiving minus day 13
Thanksgiving morning we will serve breakfast, breakfast involving bacon. Home cured, home smoked bacon, from a pig who died happy.

So first we make the dry cure, salt, sugar and dry salt. This, as does the bacon recipe comes from Rhulman and Polcyn's Charcuterie, which I'm happy to report rumor has it is soon to be joined by a second work.

Then we mix the cure ingrediants well.

Then we pour some over the pork belly. We want it to stick to all six sides.

That is a five pound piece of fat back, on its way to being cured into Lardo, also from Charcuterie.

But first it must be skinned.



Then salted.
And bagged. All in all that is 3 pieces of soon to be bacon and one of fat back, 20 pounds all told. It is comfortable in the fridge, getting flipped, and long about Saturday will go in the smoker.
I will slice up and freeze two of the slabs of belly, the lardo will hang in cheese cloth in the basement. The third bacon will be left whole, to be sliced just before being fried on Thanksgiving morning.

And none for the starving cat.











Hi starving kitty!
That looks like a labor of love, Warner. A delicious labor of love.
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We have 11 bottomless pits, er - house guests from Wednesday through Saturday AM. The wife figures it as 95 meals. Today we are going into an Italian market, Arthur Av
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Looks fantastic! Slow Food Austin had a session on making bacon and I'll be picking up a Bradley smoker this weekend to try it out.
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I'm coming for breakfast.
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Just say you are a cousin from the other side of the family. What is a few more eggs when you are scrambling 2 and a half dozen.
It isn't all for breakfast, but there are 13 dozen eggs and 15 lbs of bacon, 8 waiting on the smoker tomorrow, in the house.
Yesteray I bought 22 lbs of short ribs, and other stuff. I'm waiting for Costco to open as I need food saver supplies.
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