Comments on: Bacon. Again.

By: Kevin Kossowan

Kevin Kossowan — Thu, 15 Apr 2010 16:43:56 +0000

Litcube - I hear ya, but I suppose the question is one of priorities. For something like butchering a pig, it's a one-day-a-year commitment. If we're talking inability to cook for oneself cause we're 'too busy', that's a social mal.

Chris - apple and bacon. yum.

Anonymous - Glad to hear it! And I would if I could. :)

Hank - belly is sold readily here too in chinese butcher shops, I was referring to cutting a whole animal.

By: Hunter Angler Gardener Cook

Hunter Angler Gardener Cook — Thu, 15 Apr 2010 03:24:14 +0000

It may be harcore or weird up there, but no one bats an eye in our butcher shop when someone comes in for a belly to make bacon with — and the shop I go to is definitely not a Gucci butcher…

By: Anonymous

Anonymous — Tue, 13 Apr 2010 21:22:30 +0000

Come to the American Midwest, there are a lot of folks who still butcher their own steers, pigs, deer, rabbit, etc. It's a family ritual in a lot of the rural areas. Come help and take home a few lbs…

By: Chris

Chris — Tue, 13 Apr 2010 18:36:55 +0000

Nice to have you back writing Kevin. I just picked up, and ate, an entire package of double smoked applewood bacon from Old Country and it was fantastic. Your's looks equally delicious!!

By: Litcube

Litcube — Tue, 13 Apr 2010 18:32:52 +0000

" 'why am I the only guy I know who buys hogs from a local farmer and cuts them myself?' "

I can provide a possible answer to this question! I can!

The average modern day family probably doesn't have time to cook a home meal and have family dinner together, much less harvest and prepare their own ingredients. Not that I think that they shouldn't, but the reality is, most folks work 9 - 5 jobs, 2 parents working.

You are blessed, maybe!

By: Kevin Kossowan

Kevin Kossowan — Tue, 13 Apr 2010 03:14:52 +0000

Mike – cheers and thanks for the comment. That photo is shot north up the valley from Osoyoos – good eye!

By: Anonymous

Anonymous — Tue, 13 Apr 2010 02:34:55 +0000

Kevin,

Love this blog. Found it about 6 months ago and look forward to new entries.

I grew up in Omak and that picture at the top looks a lot like the Okanogan Valley.

Mike

By: Kevin Kossowan

Kevin Kossowan — Fri, 09 Apr 2010 17:27:35 +0000

Brent - :)

Barry - best source of pork belly is usually a chinese super-grocer of some kind. That was my source for a few years. Next trick is finding pink salt, but that can be bought online if you're having trouble.

And yes - it freezes really well. I cut it into roughly 2lb slabs, freeze it, and we tackle it one slab at a time. It's important to skin it post-smoke/pre-freeze when it's easy to do so if your belly is skin-on.

By: Barry Preuett

Barry Preuett — Fri, 09 Apr 2010 15:23:03 +0000

Man that looks great, even raw! I love this idea of making your own bacon, I may have to put it into practice... would just need to source some pork belly.

So do you smoke it then freeze it off and cut what you need when you need it?

By: Brent2298765

Brent2298765 — Fri, 09 Apr 2010 13:32:57 +0000

i could be a vegan, except for the sweet, smoky existance of bacon.