One day while perusing Grow and Resist, I noticed a nifty little button
she had added to her page. It intrigued me, so I clicked it as I am oft prone to do. It took me to Mrs. Wheelbarrow’s Kitchen where I learned more about Charcutepalooza and The Year of Meat. I was deeply saddened to learn that I was too late to jump on the Meat Bandwagon. Or was I?
Much to my delight the challenge had been extended. And, there are prizes. Glamorous, wonderful prizes. Okay, I won’t be winning this one. It isn’t random. The competition is fierce. I am relatively new to the art of charcuterie and I take horrible pictures.
However, I enjoy trying new things. I like eating local food and prefer sustainably raised meats. Homemade andouille sausage is amazing. My husband eats more bacon than I thought was humanly possible. Making my own sausage and bacon seems like a perfectly logical thing for me to do.
I missed the deadline for the first post, Duck Prosciutto, but since I signed up late I can catch up later by making duck prosciutto before the end of the year as long as I complete the rest of the posts on time. February’s challenge is bacon. Hubby is happy, I’m happy, everyone wins.
The recipes for the challenge come from Charcuterie: The Craft of Salting, Smoking, and Curing. The challenge isn’t just to write recipe posts about how we make the meats, but to write posts about how the finished meats are used. Watch for those posts on the 15th of each month from now until December.
Bacon is an excellent meat to start with; it couldn’t be easier.
So, I ordered a 2 lb. pork belly from Oleson’s Market and got to work.
First, get out the scale and measure 8 oz. of Kosher salt into a dish.
Add 4 oz. of brown sugar and a few turns of cracked pepper.
Mix it all together with a fork.
Dump the mixture into a baking dish and dredge the pork belly in it.
Cover the pork belly and refrigerate for a week, flipping daily.
Are you excited yet? Check back next week for the conclusion of this thrilling tale.