Charcutepalooza: Fresh Bacon and Pizza

Bacon and Onion Pizza

I have never taken part in a blogging challenge or event before, but when I heard about Charcutepalooza, I knew I had to participate. Charcutepalooza is the brainchild of two food bloggers, Mrs. Wheelbarrow and The Yummy Mummy. Each month for a year they pick a recipe from Michael Ruhlman’s excellent book, Charcuterie, and the […]

Fresh Italian Sausage

I have been making my own sausage for a few years now, ever since I picked up the book Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) by Michael Ruhlman and Brian Polcyn.  Charcuterie is probably my favorite cookbook, even though the only recipes from the book I have actually made are […]

Bacon Pictures

I took another shot at Charcuterie, this time branching out from the basic cure. Once again I ordered an 8.5 lb pork belly from Niman Ranch and split it into 2 slabs of bacon. With one half I made a sweet maple cured bacon and the other half, savory. Maple sugar and syrup are added […]

Home Cured Fresh Bacon

After a year of leafing through the excellent book Charcuterie by Michael Ruhlman and Brian Polcyn , and vowing to make sausages, bacon, etc. “one of these days”, I decided it finally was time for action. Fresh bacon seemed like a good starting point, the recipe didn’t look too difficult. Make the cure, rub it […]