18 pack of free-range chicken eggs
One dozen free-range chicken eggs
6 Crunchy Duck Eggs
So since the bacon was going so well it was tight to try some new things.
So when I got my pork bellies I also got some back fat and shoulder to make some Spanish style chorizo. Since I don’t yet have a meat grinder I decided to use some of the back fat to make prosciutto bianco, or Lardo. Basically it’s just fat that is cured with salt sugar and lots of herbs and aromatics. Is cured a pretty long time and then dried so the texture is a bit meatier. I’m still in the curing phase but it’s getting nice and firm and I’m looking forward to drying and tasting.
I also lucked into a nice meaty pork jowl so, obviously, Guanciale was on the menu. Guanciale is often called “roman bacon” it’s a cured, dried, but not smoked meat made from pork jowels. Usually a lot of herbs and spices are used. Like the Lardo it cures and dries for much longer than bacon so it’s still in process.
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.