Pork chops are perfect to cook in the sous-vide technique since they are much better when not overcooked, which is so easy to do. I salted the pork chops with kosher salt on both sides (like a light dusting of snow), and had them rest in the refrigerator over night. This process led to the Read More …
In the US, we normally make bacon out of pork bellies, but actually a wide variety of parts of the pig can be used for bacon. In this post I am talking about making bacon from a Boston butt roast, a cut which has a couple of advantages over a pork belly. First, it is Read More …
About a year ago I bought “The New Midwestern Table” by Amy Thielen, and the first recipe which caught my eye was how to make Braunschweiger, which is a liver/pork/bacon pate of German origin which is popular in the upper Midwest. This is a bit of a project and requires a meat grinder, but is Read More …
Bacon is another example of a food which takes a lot of elapsed time (over a week) but very little work time. It is also essentially a very straightforward product, which in the past was something which a lot of ordinary farmers made as part of the annual rhythm of life. This particular posting Read More …