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Archive for the ‘Bacon’ Category

Why I Need an Annual ‘Charcuterie Day’

11.25.13

Charcuterie Day - Sausage and Bacon It’s becoming increasingly clear to me that an annual ‘Charcuterie Day‘ marathon immediately following the annual ‘Pig Day‘ is in my future for a long, long time. Here’s why.

Bacon.

Beyond bacon [reason alone], I’m not concerned with the possibility of trichinosis in my extremely high quality bush-raised-and-handled-by-me pork and skipping right past freezing and into to curing and dry curing. Purists prefer this approach to frozen meats. I’m happy to have it an outcome of pragmatism. Having spent

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Episode 50 – Pork Butchery Workshop V1.0

09.09.12

Jeff Senger of Sangudo Custom Meats

If only 2002 Kevin knew this was coming in 2012. 10 years ago I lived in a condo, fondling my tattered copy of ‘Charcuterie’, longing for an opportunity to get my hands on a whole hog to do even just a few of the myriad of possible delicious preparations pork offered – many of which you can do at home but money can’t otherwise buy. But I had no space to do it. I had nobody to show me the way. I’d

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Cob Oven Bacon

06.03.12

Writing about bacon. Again. Just when I thought there wasn’t anything additional to add to the conversation I have with myself here, there was something else to add. A simple conclusion: wood ovens are fantastic smokers. Different than a commercially manufactured smoker that generally involves automation, an element, and some wood chips, it still requires some finagaling in the way of fire management, making it an enjoyable creative process. Not only does it contain smoke as intensely as you’d like, it’s also well suited to creating

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Episode 37 – Bacon

03.21.12

I’ve been writing about bacon for years now. As in, 6-7 years. I’ve made it umpteen times, yet there are always little refinements here and there to make in the process. You’d think I’d have run out of things to say about it too by now. Nope.

I feel like this episode should be rated ‘N’ for containing the evil ‘Nitrates’. But for all you nitrate haters, consider this: “the permissible amount of nitrate in comminuted meat products [sausages], is 1718 mg/kg.” The amounts of nitrates naturally

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Smoking Heart and Bacon

11.14.11

I had been thinking of cold smoking my piece of curing elk heart, and then ‘Meat Smoking and Smokehouse Design‘ arrived from the library. Inspiring book. No question I was going to give it a go after reading all kinds of cool ideas on how to cold smoke. It’d only been curing a couple days, but I had some bacon that was ready to get smoked, and I figured  I’d take care of them both at the same time. I wasn’t

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Bacon Deserves Some Respect

03.15.11

I know, I write about bacon a lot. And I know, bacon’s so last year, right? Wrong. Putting bacon in all kinds of stupid stuff – that’s so last year. But top-shelf bacon is, and will be so long as man and pork collide, a force of awesomeness to be reckoned with.

For those of you who have been paying attention, this is indeed the bacon cured by my 3-year-old. A week in the fridge, and a couple hours over some wood

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My 3 Year Old Can Cure Bacon. So Can You.

03.11.11

May the following serve as evidence for all those that say, ‘but I don’t know how’ and perhaps ‘but I don’t have the time’. The following is a series of photos of how to cure bacon – by a 3 year old. Yes. That’s right. A 3 year old can cure bacon. And it took her 5 minutes or so. Now to the skeptics, I’ll concede that I dosed the pink salt and cure amounts – took on the role of responsible daddy figuring botulism risk

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I’m Thankful for This Soup

10.10.10

I’ve been really grateful for the abundance around me lately. I feel a little like I’ve won the lottery [I don't buy tickets]. This soup kind of summed up my happiness of late. It’s a purée of winter squashes from my former lawned front yard, with celery and leek from my backyard garden + a whack of chevre from Holly. Atop it is a dollop of goat yogurt, wild lobster mushrooms a friend hooked me up with, some burdock root [from the garden] that

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Bacon-&-Egger-Pizza

05.30.10

There’s not much to say here. It’s a pizza, with bacon and egg. In this case, with some other veg stuff. The point is it’s really good, and despite seeing a lot of egg atop pizzas while traveling in Europe, I don’t do it much here. My bad. And well, bacon. Lardons are awesome on pizza. No shocker there. Brunch, anyone?

Bacon. Again.

04.09.10
Yep. Bacon. Again. It seems I’ve written about it so much it must be redundant to do so again. But it is not.

The more I work with pork, the more I love it. So versatile. It seems to embrace transformation and elevation while maintaining an undeniable humility. This batch was 10 lbs of skin-on belly from our last pig. My 3 year old [who loves bacon]

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