Yesterday saw the balcony alive with the smell of hickory (so much so that I could not hang out the washing).
Yes, after curing in the fridge for a week, it was Bacon Day!
After several hours locked away in the kettle (with careful monitoring of the remote thermometer by Bessie and Don) it looked like bacon, smelled like bacon and … tasted like bacon!
Actually, it tasted like amazingly good bacon.
The only difficulty was cutting to sufficient thinness – despite the ultra-sharp knives which can shave the hair from your arm. I see some sort of deli-cutting device in our futures.
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Oh boy, that husband is worth keeping. Have you seen the article on the guy who made his own BLT from scratch? http://blog.ruhlman.com/2009/09/blt-from-scratch-the-winners.html
I reckon Don could rival him:)
I like that Don's Enthusiasms mostly revolve around food.
I'd not seen it, but how awesome! And I utterly love the winner's blog.
Don's bacon methodology was based on a Ruhlman recipe and he looked almost identical to onehungrychef when I first knew him (now he's bearded and sans-specs).
When described making own salt, he got a gleam in his eye – yes, darling, you could make us poison salt from water gathered from the bay at the front of our house.