Hello there loyal followers! I apologize for being MIA again but it’s been a really busy month for AlbuKirky Seasonings. Team AlbuKirky has been busy with craft shows and demos all month. I also have been busy packing gift boxes for some big corporate orders. It’s been a lot of work, but it’s also very exciting to see our business grow one bottle at a time. 2014 has been our best year ever and we can hardly wait for 2015!
|Homemade Bacon and Pancakes|
Unfortunately, I have not had much time this month for cooking, which means I don’t have anything to write about. You would think after 4 years of blogging I would have a inventory of backup posts, but I don’t. Maybe I’ll work on that next year. Anyway, due to my lack of posts this month I think I’m going to have to make up for it by playing the bacon card. Yes, I’m going to resort to pictures of homemade smokey pork goodness to restore reputation and get back into your good graces. Actually, this is not a totally shameless bacon post,it is a story of giving and Christmas Spirit.
Coat the entire pork side with the salt cure. Place in a large stainless steel pan, glass dish or ziplock bag and refrigerate for 7 days. After curing remove from the pan and wash the salt cure off with cold water. Pat the pork dry and give both sides a light coating of oil. Season both sides liberally with Casa Seasoning and coarse pepper. Slow smoke the pork side at 225º for 3-4 hours, internal temp of at least 160º. The bacon is now ready to slice, fry and serve. Bacon will last a good 2 weeks in the fridge.
|Casa Bacon on the Big Green Egg|
For the smoking I used oak charcoal and some big chunks of cherry wood. I wanted a light and slightly sweet smoke that would compliment the garlic and pepper in the cure. My usual mesquite charcoal would have been too much for the flavor profile I was looking for. Once it was all done, I though it was perfect, it peppery, garlicy and slight sweet. I hope our friends enjoy it as much I as I did.