Tasty and very easy, although it does benefit from being made the night before so that the salt and herbs can work their magic. At its simplest, American breakfast sausage is just ground pork with salt, herbs, and pepper of some sort. This batch was made from the following: 1 lb. ground pork (in this Read More …
Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Read More …
This is one of my son Ben’s favorite dishes and is a good example of Southern – Italian fusion cuisine. I had some leftover Pulled Pork from an earlier post and decided to make two trays for a dinner last night. One tray had sliced mushrooms, and one tray had pickled jalapenos and sliced onions. Read More …
Pulled pork is THE classic Southern barbeque. This batch of pulled pork was made from an 11.5 lb. fresh picnic ham and was served to general appreciation at an early 4th of July dinner party. I used some ideas from Jeff Phillips’ book Smoking Meat. Pork ¼ cup yellow mustard ½ cup spice rub Read More …
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 …