Live Real. Eat Real.

What’s Shakin’, Bacon?

Happy Friday, everyone!  We’re enjoying our extended weekend quite a bit; yesterday we planted four flats of pink and purple impatiens in our front garden, and this afternoon we’re picking up The G Man from his sitter and taking him shopping, before bringing him home to spend the night with Meema and Papa.  Tomorrow he’s going to visit our egg farmer and attend he farmer’s market with us.

Because it’s never too soon to begin The Indoctrination. 😛  Other than that, our weekend plans are to lay around a lot,which we really need.

Oh – and to make bacon.

We’ve taken two of the hog jowls in our freezer out to thaw, and I’ve got my copy of Charcuterie, by Michael Ruhlman and Brian Polcyn, at the ready.  Beloved is going to smoke one for jowl bacon, and I’m going to cure the other guanciale, a cured, not smoked, Italian bacon.

I’m going to document both processes and post them here, if anyone is interested.  Are you?

In the meantime, have a lovely weekend, y’all.  I’ll see you next Tuesday.

From the blog