I’ve been curing and smoking my own bacon (insert yo mama joke here) for quite a few months and it’s one of the best things I’ve ever learned to do in the kitchen. It’s so good that I’ve totally given up on purchasing bacon from the grocery store. Here’s the recipe, let me know if you give it a try, I think you’ll be happy that you did.
We’ve been out of bacon for a quite a while, which I don’t mind because we don’t need to eat it everyday. If it’s in the house it WILL be eaten so it’s best not to have it available all the time. My people were starting to crave it. My Mom asked why I didn’t bring any on my last visit and my youngest son has been walking around the house singing the bacon pancake song (yes, that’s a real thing) so I had to get a batch started. It’s not difficult to make but it is time consuming. It takes over a week but it’s well worth it.
My latest batch is finally ready and this is what we did with it:
|2 Cups of fresh tomatoes chopped into1 inch pieces
1 shallot thinly sliced (2 tablespoons)
1 teaspoon of sea salt
1/8 teaspoon fresh ground pepper
1 tablespoon olive oil
2 tablespoons red wine vinegar
Mix all ingredients together and let marinate refrigerated for about an hour
BACON AND ROSEMARY KETTLE CORN
1 tablespoon canola oil
1 tablespoon bacon fat
½ cup unpopped popcorn kernels
¼ teaspoon fine salt
¼ cup granulated sugar
½ cup bacon, finely chopped and cooked until crisp
½ teaspoon fresh rosemary chopped
Use a large heavy bottomed pot with high sides and a lid. Please be careful.
Add canola oil, bacon fat and three popcorn kernels into the pot ( these three kernels are used to test the heat of your oil), cover and heat over medium/high flame. When the popcorn kernels start to pop your oil is ready to add the rest of the popcorn kernels, sugar and salt. Cover and shake the pot to keep the kernels from burning, carefully moving the pot off and on the heat.