AndyK
TVWBB All-Star
We had a pretty busy week at the homestead.
We ran out of bacon so I started 4 batches.
I read about the backboard bacon curing mix here so I gave that a go on some extra pork shoulder I had.
I also used some of that cure on some pork loin for my first go at Canadian bacon.
I heard good things about that cure so I’m sure I will like it.
The pork loin tricked me though, I thought I was a getting a single fatty but found two separate ones when I opened the bag.
Oh well.
I split a 11lb. pork belly into two and made two flavors using our own blended curing mix
One is our standard peppered bacon and the other is a jalapeño bacon that I’m still trying to perfect.
My last batch of jalapeño wasn’t hot enough for my liking so I added more peppers, juice and siriracha.
I like to add a little bit of sweet in my bacon but not to much.
I also made a batch of clam chowder from clams I dug up.
Our chowder is good.
It was so good the wife asked me to write out what I did.
She said she’d print out a proper version for our cook book when she got a chance.
I did a bunch of upgrades to our oyster garden too so we can have a better harvest next spring.
It was kinda warm this week so we also did a tri-tip on the Weber and used the Blackstone for cheese steaks.
I can’t wait for rain or cooler weather.
This 85 degrees stuff is a bit much when you aren’t used to it
.
We ran out of bacon so I started 4 batches.
I read about the backboard bacon curing mix here so I gave that a go on some extra pork shoulder I had.
I also used some of that cure on some pork loin for my first go at Canadian bacon.
I heard good things about that cure so I’m sure I will like it.
The pork loin tricked me though, I thought I was a getting a single fatty but found two separate ones when I opened the bag.
Oh well.
I split a 11lb. pork belly into two and made two flavors using our own blended curing mix
One is our standard peppered bacon and the other is a jalapeño bacon that I’m still trying to perfect.
My last batch of jalapeño wasn’t hot enough for my liking so I added more peppers, juice and siriracha.
I like to add a little bit of sweet in my bacon but not to much.
I also made a batch of clam chowder from clams I dug up.
Our chowder is good.
It was so good the wife asked me to write out what I did.
She said she’d print out a proper version for our cook book when she got a chance.
I did a bunch of upgrades to our oyster garden too so we can have a better harvest next spring.
It was kinda warm this week so we also did a tri-tip on the Weber and used the Blackstone for cheese steaks.
I can’t wait for rain or cooler weather.
This 85 degrees stuff is a bit much when you aren’t used to it
.
