Bacon, tenderloin, chanterelles, oh my!

KevinBig Game, From The Wild, Moose, WineLeave a Comment

From front to back on the plate: sautéed chanterelles, bacon [home-made] wrapped calf moose tenderloin, evans cherry [from a friend of mine] compote, mashed potato [garden] with chive [from Sonora island], and a baby romaine salad with a vinaigrette made from my new red wine vinegar. I’d never combined bacon and game. Surprise, surprise. It’s good. For my brother’s birthday … Read More

Bacon

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 … Read More

Maple Bacon

KevinBacon, CharcuterieLeave a Comment

I just washed down from curing 3 nice slabs of pork belly. I showed up at my source for said hunks of loveliness, and they had hogs quartered lengthwise, a few of them, laid out on the counter. The butcher eventually broke from his conversation, in chinese, long enough to help me, the lone customer checking out his case. I … Read More

Bacon and Venison

KevinBacon, CharcuterieLeave a Comment

I smoked bacon in -24 and snow today. Far more enjoyable in the fall, but seems to have worked okay nonetheless. Cured pork belly is not near as good as its smoked counterpart. It’s not just the smoke – in this case, hickory. It’s a texture thing too – it firms it up, changes the character of the meat, and … Read More

Why I Need an Annual ‘Charcuterie Day’

KevinBacon, Big Game, Butchering, Charcuterie, Deer, Dry Cured Meats, From Local Farms, From the Cellar, From The Wild, Guanciale, Hunting, Nature's Green Acres, Pork, Sausage, Whole Muscle3 Comments

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 … Read More