tag:blogger.com,1999:blog-806644789710396926.post4145741532118559448..comments2023-08-15T23:51:21.571-08:00Comments on Wild Roots Homestead: Emilyhttp://www.blogger.com/profile/05124854790635683665noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-806644789710396926.post-43765442891354631202010-10-14T13:22:55.610-08:002010-10-14T13:22:55.610-08:00Love the cup cakes. And hearing you put food up a...Love the cup cakes. And hearing you put food up ahead of me. It keeps me motivated to keep up with what our garden is kicking out.adalyn farmnoreply@blogger.comtag:blogger.com,1999:blog-806644789710396926.post-62459577733293034692010-09-28T09:07:32.483-08:002010-09-28T09:07:32.483-08:00Bruce, I loosely used the Holiday Ham recipe and t...Bruce, I loosely used the Holiday Ham recipe and the smoke bacon recipe both out of Charcuterie by Ruhlman and Polcyn. So the bacon recipe was pretty much a rub of maple sugar, maple syrup, and salt. I left out the pink salt. I had the bacon in a couple two gallon freezer bags and flipped them daily. So it kinda turned into a brine although it was juice from the bacon itself. I did smoke it, and the first section we've tried is nicely smoked. It didn't come up to temperature in my smoker so I finished heating it in the oven. I only had so much room in the smoker so I did a couple on the grill, I don't think they will be as smoked as the ones in the smoker. It is a little on the salty side - but that is bacon - and it is really fatty compared to the slabs we've bought locally. But I'm happy with it. I've been wondering if I should just render the pig fat that I initially cut off the pig before it was cooked. Or if I can also render the fat off the bacon or smoked ham? Or what else I should do with it other than feeding the birds. I have lots of duck fat for frying potatoes in.Emilyhttps://www.blogger.com/profile/05124854790635683665noreply@blogger.comtag:blogger.com,1999:blog-806644789710396926.post-29353222267981723212010-09-27T21:22:06.818-08:002010-09-27T21:22:06.818-08:00Did you use a brine or a dry cure for your bacon? ...Did you use a brine or a dry cure for your bacon? Did you smoke it?Bruce Kinghttps://www.blogger.com/profile/10995706761794063165noreply@blogger.comtag:blogger.com,1999:blog-806644789710396926.post-69436626375373759792010-09-27T20:24:53.303-08:002010-09-27T20:24:53.303-08:00Those cupcakes look delightful!! xo m.Those cupcakes look delightful!! xo m.Anonymoushttps://www.blogger.com/profile/00878259391140205192noreply@blogger.com