Tuesday, December 30, 2008
When I think back on 2008, I feel so fortunate to have my family, my friends, my health.....
I appeciate all of the nice friends I've met through this blog. You've opened my eyes to the fact that there are so many good people in the world. Thank you all for the kind words, the e-mails and the laughs. You're the ones that keep me coming back to this blog.
Happy New Year, thank you for everything and please keep safe. :)
Friday, December 26, 2008
Tuesday, December 23, 2008
Friday, December 19, 2008
This is the cracked black pepper rolled bacon.....
Here is the link to how I made the bacon.... http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html
Tuesday, December 16, 2008
I am using the cold smoke to add flavor, not cook the meat. The meat is smoked at a temperature of 100 or so and below.... 65 degrees seems to work out great for me.
After cold smoking, the bacon will be sliced and fried or cooked before using.
Here are links to the beginning of my bacon making process......
I use my little smokehouse.
Loading the bacon into the house....
Before smoking, I let the bacon hang for a couple of hours to make sure it is dry.
I use a mixture of hickory with a bit of apple wood. Bring the cold smoke up to a temperature of 65 degrees.
I cold smoke the bacon until it reaches the color I want. You can smoke as long as you like. I've smoked as short as 8 hours and as long as 18. I cold smoked this batch for 17 hours total.
The finished bacon...ready to cook....
While the bacon was in for the long smoke, I cold smoked a few other items...
Monday, December 15, 2008
I scrub the slab to remove the cure from the bacon, making sure I remove it from the edges too...
This one was cured with Tenderquick and black pepper..... I added a bit of jalapeno powder and more black pepper...
I painted this piece with pure maple syrup...
I made a rolled slab by sprinkling with more black pepper, garlic and onion powder.... then rolled and tied.
I soak the cured loins in fresh cool water for about 2 hours to get rid of some of the saltiness of the cure....
Thursday, December 11, 2008
Monday, December 8, 2008
After letting the fence down to coax her back in with a bucket of grain..........then watching as she went farther down the fence and JUMPED back in..... I did a temporary fix to my fence and climbed into my pickup just as a cold rain began to fall.
The air was so cold and crisp, the sky was amazing. I couldn't resist.......
It was a nice evening. :)
Sunday, December 7, 2008
1 TBS of Tenderquick PER pound of bacon mixed with
1 tsp of the sugar PER pound of bacon..
1 1/2 tsp of cayenne
1 TBS of garlic powder
1 TBS of onion powder
1 TBS of cracked black pepper
I mix the spices well.....
Rub the cure into the meat on both sides...making sure I get the edges too. Then I pick up the bacon slab and shake off any excess.....
This second slab of bacon is getting a simple cure of Tenderquick, turbinado sugar and black pepper.... I use..
1 TBS of tenderquick PER pound of bacon
1 tsp of sugar PER pound of bacon and
1 single TBS of cracked black pepper
After rubbing the slabs with cure and shaking off any excess, I tightly wrap each one separately in plastic wrap...removing any air bubbles. I place the bacon in a container to catch any drips. Then set into my fridge for the next 6 to 7 days to cure.
For my loin or canadian bacon, I am using a brine cure...
I am using tenderquick/water brine with...
10 cloves of garlic
1 medium onion, sliced
1 TBS of red pepper flakes
1 TBS of black peppercorns
and 1TBS of dried basil
Make sure they will stay submerged... then cover and place them into my fridge to cure for about 6 to 7 days.
Hopefully, I will post the results in a week or so. :)
MORE INFO ON BACON