eggs, pork, and bread
Lately, I’ve been exploring more of the food side of things. i bought a book on Charcuterie and a book on bread making. Now I have countless of weeks of enjoyment ahead of me.
Today was all about cooking.
I had some breakfast sausage that was waiting to be used. So I whipped up a nice little sausage/pepper/garlic quiche to start the morning off.
The highlight of the day was the finishing of the drying of my pancetta. I actually began the process about a month ago. But the drying and the unveiling of the project was today. Took it down from the hook and sliced it open.
Fried it up and ate a few pieces. Wheeee, I love pork.
My loaf of rye bread was next on the agenda.
Here’s the starter sponge which I let rise for an hour and then put it in the fridge over night.
Here’s the dough right before the last rise. I’ll post a completed picture after it’s done later today.
EDIT Here is the finished Rye Loaf!
And my last adventure today is smoking the bacon that has been curing all week. Here is the cured bacon before going onto the smoker. The left one is maple/salt cured, the right one is just salt cured.
Wheeeee! It was a fun food filled day.
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Pancetta…bacon…drool. Can I come over? Impressive that you’re making your own!
Oh my god, you’re making everything I love to eat.. It’s almost to much for me to bear being able to only look at everything and droool.
[…] February 2 - Eggs, Pork, and Bread […]
that quiche! the pancetta! the bacon! I’m flabbergasted that you prepared all of these at home. My laptop is open to this page right now, and I’m worshipping at it like a Divine Food Altar. Is that weird
Thanks for all the kind words! It’s fun to sit around and drool at all the good things that will result from the day. The bacon and the pancetta are really pretty easy. Buy a piece of side pork and a 1/2 cup of salt cure(and any additional flavors you want), which is kosher salt, sugar, and sodium nitrate. Let it cure in the fridge for a week, turning it every other day to redistribute the brine. The pancetta then gets rolled and hung to dry for a few weeks and the bacon gets smoked for a few hours and you’re done. I thin sometime this month I’m also going to do some sausages and try to start a salami.
holy shite lookat that hog!
I am completely in awe!
oooh, those all look delicious!
holy cow, beef! next time, try to spell the names of the dead animals correctly in your URL, OK? I thought you were listening to Swedish Metal as you made your bread and scrambled eggs. Now this vegan is gonna have to clear the hurl off of his screen before posting my thing of the day!
nice rye bread, by the way.
yeah. i posted it mispelled and when i went and corrected it - the database had already assigned that name to it i believe.
A late Saturday Night “hi” (hai!, high, sp?) from Heike, Jed, J-Jonah-Jameson, and me (ed spelled backwards). We are blown away by your nuance, subtlety and full-on ABUNDANZA. We only wonder this: why weren’t we invited to help clean up?
Well, I was pretty hard-core impressed by the pancetta, until I read the part where you say it’s easy. Now I’m waiting for the post where you hunt and kill a wild pig!