Bacon. Bacon is the one food I honestly believe my husband couldn’t live without. But that’s okay by me; his pork addiction allows me to stay in soap, so we all win and everyone is happy.
Mr. Hippie is loving and supportive. I believe he frequently thinks I am certifiable, but he supports my insane choices despite his misgivings. He builds me things like cheese presses, chicken coops, chicken tractors and rabbit hutches that allow me to pursue my crazy whims.
We smoked the bacon last weekend. By all accounts, the finished product was a disaster.
Why? You be the judge:
- To begin with, I used to much curing salt. The recipe made enough for 3-4 times the amount of pork belly I cured, but I didn’t cut it back.
- Because the weather was foul on the day we were supposed to smoke, we put it off. For. Three. Days. Too much salt soaking for way too long?
- I forgot to rinse the salt off the belly before we smoked it. Had a nice salty crust on the outside when we were done.
- We overcooked the bacon.
I’m not sure which factor caused the most damage, but the bacon, as bacon, is essentially inedible. However, as a salt pork, it makes an excellent seasoning. In fact, Mom, if you’re reading this, I’d recommend salt pork for the spice rack challenge.
I still have much of the salt pork in the freezer, but I used it to season the chicken gravy I served over Westmaas Farms mashed potatoes for dinner one night.
Another night I made a delicious garlic, sage cream sauce with salt-pork and black pepper to toss gnocchi in.
So, we’ve already purchased another 2 lb. pork belly to give bacon another go but for now we’ll have to enjoy our salt-pork as a condiment and not as a side-dish.