So. It’s been a while, but I’ve just finished curing some maple-pork-belly bacon. Tomorrow, we smoke!

[14/09/11] Update: The smoking…

It’s good to see that the smoker still works (although it’s a little rusty), but I’m looking forward to buying an electric smoker next year so I can start cold-smoking.

Today’s smoke will be Hickory:

Aaaaaand… we’re off!

1 degree to go! Note that the thermometer says beef because it won’t let you cook pork at bacon-smoking temperatures (the bastard):

And here’s the (almost) finished product – a cured, smoked, pork belly (whole pork loin, without the bones, is a better cut, but harder to come by):

It’s best to let it cool overnight in the fridge before slicing, but I’m so excited I can’t wait:

It’s important to note that the bacon (especially the end pieces) will taste quite salty at first, but it will mellow if you keep it, uncovered, in the fridge for a day or 2.
Finally, we fry it up:

Delicious!

[20/09/11] Update: Michele and I have been eating bacon pretty much every day since I made this (we just ran out, today), and I have to say that it’s improved heaps with age.

Unfortunately, I ruined the entire batch of 34 sausages at the last minute. Which was a pity; they were great (although a little dry).

I’ll be uploading the photos tomorrow – there were a LOT of sausages. And the smell was awesome (garlic, red wine, and gin).

I just picked up around 3.5kg of boned boar leg. This weekend, I’ll be making boar sausages!

Stay tuned…

I brewed up a batch of maple-bourbon brine, which I used to cure a couple of pork tenderloins.

(more…)

While my first attempt at Mexican-style chorizo was not entirely successful, their texture and flavour have vastly improved after being dried in the fridge overnight.

(more…)

Tonight, I’m going to be trying out a new recipe for Mexican-style Chorizo sausage. It includes Ancho and Chipotle chillis, and tequila.

Stay tuned…

I’m slowly refining the Spicy Italian Sausage recipe from Charcuterie.

(more…)

A couple of months, back, I made my first-ever batch of sausages.

They weren’t perfect (too much chilli and, due to smear, the texture left a lot to be desired), but they were pretty damn delicious.
(more…)