My Life With Bacon

MY LIFE WITH BACON continues this week with what I am thankful for (yes, it's her), and featuring a new product: bacon scented underwear. BACON IN THE NEWS BACON SCENTED UNDERWEAR IS FOR REAL! Amazing new product is available for purchase; read about it here . It's available for $20 in both men's and women's versions. Bacon-scented pillowcases are also available. A bacon-themed site, J&D Foods , is the purveyor. THIS WEEK'S BACON is some of the bacon I smoked up last weekend, plus bacon purchased in Vermont for our family's Thanksgiving weekend. I'll review the Vermont bacon in the future; here is the home made bacon from last week along side some Taylor Ham (top of picture). Taylor Ham is a NJ thing... WHAT AM I THANKFUL FOR?  Like all of us, I am thankful for LOTS of things, starting with my wife and our life. Thankful for the freedoms in this country and the people who defend it. Each year, at the Peck Thanksgiving, the Satur...

MY LIFE WITH BACON continues this week with a review of the bacon I started curing a week ago, and some great pork shoulder (pic below) for the upcoming Thanksgiving weekend. THE CURE consisted of  Knob Creek Bourbon, Tapatio Tequila and jalapeno peppers, in a modified version of this recipe . Here's a picture of the curing bacon in baggies. Flipped 'em over in the morning and again in the evening for a full week, from Saturday morning to the next Sunday afternoon. POST CURE , above, this is what it looked like, just before a rinse.  Below is the pork shoulder, after sitting in a nice injection 'marinate' for 24 hours and before going into the smoker. I smoked the hunks of pork belly with the 9-pound pork shoulder. Everything fit rather snugly in the smoker. This became pulled pork, which will be consumed by the family over Thanksgiving weekend. The pork was injected per this recipe, and I used "Carolina Dirt" rub. ...

MY LIFE WITH BACON continues this week with news analysis of the Wall Street Journal, OOPS, didn't notice that I didn't actually publish this last week. So you get a double-dose of posts. BACON IN THE NEWS-------------------------------------------------- BIG NEWS STORY IN THE WALL STREET JOURNAL - this week, the esteemed WSJ published an op-ed piece entitled "The Climate Agenda Behind the Bacon Scare". In it, the journal links anti-meat proponents, who are also often climate-change enthusiasts, in a sort of conspiracy to get the world to eat less meat. The article claims that the actual scientific evidence between eating bacon and cancer is scant; the evidence related to process meats is even thinner. Great analysis of the article here ; in reviewing the actual studies, I have to agree that the link between bacon consumption in reasonable quantities, and cancer, is weak. THE DANGERS OF DIHYDROGEN MONOXIDE. Of course, I've previously written about a...

MY LIFE WITH BACON continues with another home-made bacon, this one inspired by last week's post. I'll cook it next week and give you a report. I, like all of us in the civilized world, are so saddened by the events of Paris, and angered by the senseless murders. A good listen, a podcast by Sam Harris: Still Sleepwalking Toward Armageddon . Frightening. THIS WEEK'S BACON is HOME MADE BACON inspired by Hormel Black Label Jalepeno Bacon. As you might know from last week's post, the Black Label Strip Show in Las Vegas is an actual live show; when I looked at the varieties of bacon they offer, one of them was jalepeno based. I bought the bacon at Costco - and it came in chunk strips, typically for braising. But I chose to cure it and later, I'll smoke it. Here is the bacon, currently wet curing. I'll cure it for the week, and smoke it next weekend. I followed the recipe below, with a few twists. One of them is a trade secret; the other is that I used ...