Well it’s been a long, long time since we have had a new blog post. I know that Mr. Duess and I have been busy with work and renovations and children and and and and… What you likely do not know, though, is that we have been back at it. Back and bacon makin’. Oh sweet pig…oh yummy fatty fatty pork belly. Yes. Bacon.
This year, Mr. Duess was kind enough to make arrangements and host a number of good people in his kitchen for bacon makin’ a few weeks ago. A good time was had by all and I walked away with two full bellies (about 20lbs) of pork belly sitting in cure. I did some trad italian bacon, some chilli garlic, and some apple cinnamon bacon.
After a week of sitting in the cure, I cleaned and soaked my bacons for a day in water to pull some of the salt out. I hot smoked a batch, roasted some in the oven and held on to a bunch in the freezer for future cold smoking.
What to do. The backyard is in pieces (an in progress reno), Mr. Duess’s cold smoker is all the way across town, and I’m trying to stick close to home to hang out with the family on a saturday afternoon. Then it donned on me, last year I had some success with smoking salmon in a cardboard box. This year I thought I would do the same but turn up the awesome a little. I wanted something simple to use, easy to reuse, and something inexpensive that I could put together in 15 minutes or less. A tall order indeed.
As I am in the middle of trying to organize the studio, I have a plethora of bankers boxes lying about. That’s it! Banker’s boxes easy to put together, stack-able and inexpensive. So here is what I did. Eat your heart out MacGyver. Actually, have some tasty cold smoked bacon MacGyver. Of course I need to say a heartfelt cheers to Mr. Duess for getting me back on the bacon wagon.