You have to make this!
I started out brining two briskets on March 6th, both intended for corned beef. But. We didn’t really need all that corned beef – it was just going to be the four of us eating it, and Alex doesn’t really like corned beef all that much…so…why not turn one brisket into pastrami?
So that’s what I did.
Most of yesterday is a blur.
I’d had great plans to continue posting about the whole overnight pulled pork adventure, but it got harder for me to form coherent thoughts after a while, and so I gave up.
Bill got up around five thirty and made coffee, and I went downstairs to sit on the couch – just to get off my feet for a little bit – he brought me a big mug of coffee, and I fell asleep without even taking a sip.
If you missed part one, head over here to see what’s going on…Making Bacon – Step One – Curing
Just like we experimented with two cures – one with maple syrup added, one without – we also experimented with two smoking methods – hot and cold.
Hot smoke is faster, cold smoke…isn’t. But cold smoke seems more authentic, somehow. You know, like people would have done it back in the olden days.
It’s about time I wrote about making bacon.
We’ve done it twice now, and we’ll do it again this summer, because it’s yummy, and it’s cool to be able to make your own stuff.
That’s why we make lots of our own stuff – bread, cheese (well, working on expanding that, but still…), beer, we grow lots of plants, we can things and pickle things and make sauerkraut and kimchee…there’s probably more, but you get the idea.
So yes, last year, two times, we made bacon.
And I took pictures, and meant to write about it, but the giant Painting The House Ourselves project took over, and then other things came up, and I just kept not doing it.
That has to stop. And stop now.
So stay tuned…the Makin Bacon Saga will begin shortly….
Yesterday, starting early, early, early in the morning, I fired up the smoker and placed a lovingly rubbed and injected hunk of pork on the rack.
You can read the first three posts about this day-long project here:
Smoked Pork Butt - I've Got a Hot Butt (clearly the smoke was getting to me here)
Now, for the final chapter of yesterday’s labor of love….