Category Archives: Meat

Long Lost Blog and Banker’s Bacon

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’. OhContinue Reading

Bacon Dashi with Potatoes and Clams

I was in “The Good Egg” at the market the other day picking out a Japanese Cookbook for a birthday gift for Mr. Duess. Of course, the lovely young lady at the cash knew him and knew of our bacon exploits (Mr. Duess works in the neighbourhood and his tales of our bacon making haveContinue Reading

The hand of meat

Knowing that I love all things meat, Mrs. Stephenson graciously passed this link on to me. Not technically about heritage cooking techniques unless one considers cannibalism as a heritage food tradition. Gruesome, yes,  but likely very tasty. Check out the aptly named “not martha” post and very thorough documentation.Continue Reading

Pre Spring Pancetta

We’ve been a touch neglectful in our reports this winter. Meh, winter. The time changed today and that signals that spring is around the corner. What better way to celebrate than to get a little pancetta action going on. Here’s a lovely Berkshire belly that Mr. Duess sourced from his new neighbourhood butcher in KensingtonContinue Reading

Chris and Hiroko’s Yakiniku Extraveganza

Chris and Hiroko’s wedding was lovely and a lot of fun. We had the pleasure of spending a bunch of time with them and a group of their close friends. It was a quick but excellent trip. We arrived in Vancouver on Thursday and spent Friday and Saturday afternoon prepping for the reception meal. WeContinue Reading

Yakiniku

Mr. Duess will love this one, its all about cooking things quickly…again as a way of emphasizing the freshness and quality of the ingredient. I have been invited to cook the dinner for my brother, Chris’s, wedding. It’s a casual affair with 30 or so people attending. He requested that the meal be relaxed andContinue Reading

The bacon fry

Last night, after a delicious mushroom risotto, Mr. Stephenson and myself decided that it was time for some bacon. Our wives chose ice cream for desert instead, but we fired up a small cast iron pan and started frying. The bacon was from the first trial run of the cold smoker, and whilst slightly over-smokedContinue Reading

Cold smoked bacon

The cold smoked bacon is ready for consumption. This is what it looks like: It turned out absolutely delicious. The 36 hour cold smoke, and the subsequent hanging in the basement, means that the flavour is highly concentrated, so a little goes a long way. Here’s how to do it Wait for fall. You’ll needContinue Reading

Home Cured Bacon and a Harley Davidson

Like Mr. Duess, I grew up in the country. Unlike Mr. Duess I grew up in the woods in northern northern northern Canada: The Yukon to be exact. I grew up with a secret swimming hole, fishing and hunting trips, a nice big dog, lots of motorcycles and fixing motorcycles.  I would say, however, thatContinue Reading

Makin’ Bacon. The movie. Part 2.

This is the video companion to the second part of our posting on Makin’ Bacon -  Makin’ Bacon – Part 2. The Big Smoke. As food-wunder-geek Alton Brown said, “Until you’ve made your own bacon, you haven’t eaten bacon”. So kick back, light up a nice blow torch (don’t ask…just watch), and check out theContinue Reading

Makin’ Bacon – Part 2 The Big Smoke

Alright. Where were we. Oh yes. Home made or artisan made bacon is simply the best thing ever. Once you’ve had it, it is not an easy thing to forget! We cannot say enough good things about the transformation that the humble pork belly makes when it is cured and then either smoked or simplyContinue Reading

The Other Bacon. Not a Pretty Sight.

Mr. Duess will love this one. While I was looking about on the internet to make certain that our very recently and most excellently produced instructional bacon video was the best bacon video ever made by a human being ever, I discovered a monstrosity of epic proportion and singular pertubation. Just to be clear, whatContinue Reading

Makin’ Bacon. The movie. Part 1.

After some toiling, we here at Stephenson and Duess are pleased to bring you our first full video tutorial. This is the video compliment to the “Makin’ Bacon” posting from last week and its about…well…making bacon. We’re quite excited to be bringing you videos here and we’re working towards making these tutorials a regular feature.Continue Reading

Makin’ Bacon – Part 1 Doing the Cure

Bacon is the best! Everything is better with bacon. I’m not talking about all these silly bacon ice creams and chocolate bars that are flooding the specialty stores right now – I’m talking about braises, stews, soups and long walks on the beach. It is the most adored of all the meats. I have seenContinue Reading

20 lbs of Bacony Goodness

Today I started 20 lbs of bacon. This is my biggest run so far! I’m doing a cinnamon/fennel/allspice bacon, a simple maple bacon, and an italian-spiced bacon (like pancetta spices). I’ve put together some documentation for the process – even shot a little video, along with recording the spice recipes and the cure and willContinue Reading