Makin' Bacon: DIY Charcuterie -- oh yeah!
October 27, 2010
This has to be a great thing.
My favorite food of all is cured meat.
I'm talkin' bacon.
And its kin.
But ya know that homemade has to be best.
First, it's fresh and you get to pick the quality of the cut of meat.
Second, you can skip the deadly nitrates. I hear they're only there to give pink coloring to cook pork. (And death to consumers.)
You just make up a little sweet'n'salty rub and stash your meat in the frig for a few weeks, turning now'n'then. Then you smoke it in any BBQ grill on low heat for a few hours over your choice of savory hardwood.
So here's a link to super-easy how-to info on making your own smoked and cured meats. There's nothing to it, really. It's time to put Hormel, Et Al, out of biz.
The link enters you into a portal of DIY charcuterie. There's also a huge, long thread of replies to the how-to post. Yeah, this kind of thing turns people on. It changes them.
That's why cured meat is #1.
(Followed by tomatoes, raspberries, peaches and cheese, for my top 5 foods of all kind. If you want 10, you need to add pheasant, brook trout, rib-eye and a couple other goodies that I forget right now, but for which there's a story here somewhere at OYB.)