Jen's Kitchen Blog

Learning to cook the food I like to eat…

Charcutepalooza – The Salt Cure

Posted by jenskitchen on February 15, 2011

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Bacon is amazing and one of my favorite low carb foods.

Too many of the pre-packaged bacons out there contain either gluten or other scary ingredients.

I can’t tell you how excited I am to make my own bacon. I also made some salt pork and preserved lemon while exploring the Charcuterie book that will have a regular place on my kitchen cookbook stand for at least the next year.

For now I have some pictures to share… With my favorite recipes to follow.

Edit: February 21, 2011 

Now that I’ve had a chance to try the bacon, I can say, “Homemade Bacon Rocks!” So far, other than just slicing off a few pieces and frying bacon, I’ve made pasta with creamy alfredo and bacon. Tonight we’re having baked beans with bacon. Yum. But, the recipe I can’t wait to share with you is… Buttermilk Biscuits with Bacon Gravy. Twenty years ago, a friend of mine (who, for whatever reason, doesn’t like sausage) taught me to make bacon gravy. Back then, it was store-bought bacon, wheat flour, and milk turned into very good gravy and spooned over those can-of-chemicals biscuits in a can. This week, I made homemade, gluten-free buttermilk biscuits and bacon gravy from my home-cured bacon, gluten-free flour, and milk. It was amazing! I’ll be fine-tuning the biscuit recipe and taking some better pics of the bacon gravy process before I share the final recipe.

My original post was sent from my phone (I kind of left the bacon curing to the last minute and therefore didn’t finish my bacon my bacon in the oven until about 2 hours before midnight on the posting date… sigh…) It’s been a busy month. So, I wanted to make sure to include a link for my favorite butcher in Phoenix… I’ve already told them that they’ll be my source for all things pork and beef for the Charcutepalooza challenges (and just about all of my meals, really…)

If you’re in the Phoenix area, take the time to check out The Meat Shop. The best days to go are on Friday and Saturday (Fresh Days). You can get your meat cut to your specificiations… They do it right there in front of you, well, through the big window where you can watch the process, anyway. While you wait, you are treated to that amazing butcher-shop smell. It reminds me of the butcher shop my mom used to take me to when I was little. Except that here, they’ll take the time to talk to you, swap recipes, make suggestions, and just be friendly.  They sold me a gorgeous pork belly to make my bacon, and even got the pink salt for me. And because I’m such a novice at all of this, they were able to give me some tips as well…

Next up for Charcutepalooza? Brines – The Salt Solution. Post coming March 15th… And this time, I’ve already started. Can’t wait to share next month’s challenge with you 🙂

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