Winter Charcuterie

It’s been a big winter in the smoke house and drying box. A couple of years ago I built a smokehouse¬†and started curing and smoking some meat. Since then I have studies charcuterie more and more and wanted to try some new things.

Last winter I made my first bacon and once I had that I knew I didn’t want grocery store bacon anymore.

So this winter I decided to ramp it up and try and perfect the curing and processes and make a lot of really good bacon. So I got with Green Button Farm and got 40 lbs of beautiful pasture raised pork belly and proceeded to make bacon and pancetta.

The bacon and pancetta are both cured with a mixture of kosher salt, brown sugar, black pepper and curing salt plus any flavor you want to add. In this case things like maple syrup, Jack Daniels, and Sriracha for the bacon and juniper berries, and Italian herbs for the pancetta. After about 10 days all the cures and washed off and it’s set to dry for a couple of days.

After that the pancetta is rolled as tightly as you can and hung to dry. The bacon slabs are smoked for 4-5 hours using fruit wood.

The pancetta is still drying but the bacon has been sliced packed and a good chunk eaten. It’s soooooo good. image

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