KevinBacon, Charcuterie, Cooking w/ Fire, Pork, Smoking w/ FireLeave a Comment

I smoked about 7 lbs of bacon today. I must say that starting a fire with dried sage branches from your garden, and tending to a charcoal fire at dawn is a very pleasant experience. The result this time was fantastic. I’d get into more about how this is done, but I lack the time. Another time.

I have to keep it quick today, as I leave on holidays tomorrow morning, and have loads of packing to do, lists to check, and so on. I intend on taking a blog-break while I’m away, and sharing some highlights when I get back.

And I have to leave you with a shout out to Hank for his comments. I’m thinking his experience with waterfowl in the kitchen is gonna teach me a thing or two.

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