I thought that maybe you deserved an explanation about the pork belly, but then no one seemed to question why the heck we had meat hanging in our closet. Which gives me some indication that this kinda of weirdness from us doesn't seem out of place. hmmm... I get the feeling you guys think we are a little quirky.
Ok, back to the meat. This is one of Aaron's projects as you might have guessed. He is making Pancetta which is just Italian bacon. The only difference is that Pancetta isn't smoked and bacon is, also Pancetta has some herbs in the cure - note the dark bits stuck to the outside. I think I deserve some good wife props that when he suggested this I didn't say "I will not have meat hanging in our closet!!". I was a little put off that when he was skinning the pork belly he brought the skin to me to show me that it was a sow - noted from the line of nipples running down the belly. Yuck! Anyone for bacon? It was in our refrigerator for a week curing in a ziplock with a lot of salt and then it has been hanging in the downstairs closet for most of the two weeks required to finish the cure. I will be trying this is the next few weeks (good wife) and will let you know the result. Actually, given that Aaron is making it, it will probably turn out great. Who knows, you may be having BLTs for lunch on graduation day. Yum Yum
Ok, back to the meat. This is one of Aaron's projects as you might have guessed. He is making Pancetta which is just Italian bacon. The only difference is that Pancetta isn't smoked and bacon is, also Pancetta has some herbs in the cure - note the dark bits stuck to the outside. I think I deserve some good wife props that when he suggested this I didn't say "I will not have meat hanging in our closet!!". I was a little put off that when he was skinning the pork belly he brought the skin to me to show me that it was a sow - noted from the line of nipples running down the belly. Yuck! Anyone for bacon? It was in our refrigerator for a week curing in a ziplock with a lot of salt and then it has been hanging in the downstairs closet for most of the two weeks required to finish the cure. I will be trying this is the next few weeks (good wife) and will let you know the result. Actually, given that Aaron is making it, it will probably turn out great. Who knows, you may be having BLTs for lunch on graduation day. Yum Yum
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3 comments:
AHHHH ... the life of leisure - a post every day ;) enjoy - you earned it!
I'm coming down right now... I cant wait two weeks!
Now that has to be my Tim ;)
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