It’s Bacon!!

Recently I posted here about the supply of pork we were fortunate to get when our Amish friends butchered a hog. It came on Christmas Eve, so Christmas day I was weighing, cutting and packaging pork. Since I had a slab of bacon in the lot, I was also scouring the net to find an easy way to cure it. I set it to cure on Christmas day, so it was no surprise that on New Year’s Day I would be finishing up the bacon making process.

There are several ways to make bacon, but regardless it’s with either a brine soak or a dry rub. I finally got the picture and decided to go with a dry rub for ease. I made my own simple rub from kosher salt, brown sugar and freshly ground black pepper.

For a slab of bacon weighing about 3 ½ pounds I used a mixture of;

4-5 T. kosher salt

1 ½ -2 T. ground black pepper

3-4 T. brown sugar

Mix well. The directions that follow were acquired online, although I was in too big of a hurry to save the url or make a note of it so unfortunately I can’t give credit where credit is due, a least not at this time. : (

After rinsing the pork well and patting it dry, I cut it into two pieces to make sure each piece fit into a gallon bag well. Next lay out your pork on a large piece of parchment paper or wax paper. Rub your mixture into the pork on both sides and into creases well. Once you’ve done this, place pork into gallon size Ziploc (or any other sealable) bags. Add any remaining rub and shake to distribute. Place bags onto a flat tray and refrigerate for 7 days, turning over every other day.

This is the bacon after 7 days in the fridge.

After 7 days the bacon should feel fairly firm to the touch. Take bacon from bags and rinse well under cold running water to remove excess spices. Pat dry.

And again after rinsing. Looks good!

Now, heat your oven to 200◦. Transfer the bacon into appropriately sized cake pan(s) and roast until meat is brown and internal temp is 150 – 160◦. This will take 2 – 2 ½ hours.

Remove bacon and place onto cutting board. With a large thin bladed knife you will remove the tough outer layer of skin.

a job for Cooper-man!

Allow bacon to rest until it has reached room temp. Once cooled, pat dry and wrap in wax paper and refrigerate. Or slice off a few pieces first to fry up like we did. : ) Once completely chilled, store in a plastic bag. It will keep up to 10 days refrigerated or up to 3 months in the freezer.

How did our bacon turn out you ask?

We were impressed and gobbled it up.

I was thrilled it wasn’t a failure since I’d never did a home cure before and even more thrilled at how good it was. Yay! Bacon with no harmful nitrites and nitrates! I can detect the taste of pepper and salt in this bacon but it’s not overpowering and definitely nowhere nearly as salty as commercial bacon. I may add a little more freshly ground pepper when I fry up the next skillet full. But even if I don’t, this is pretty darn good bacon. And the best part, besides doing it myself without the poisonous additives? It was easy!

the shortest day

Around the homestead this week I have been preparing for the Solstice weekend and Christmas Eve. The last of the cookies have been baked and frosted and all goodies divvied up to take to this house and that. Gifts have been wrapped as well. Today I made my standard cheese spread (recipe below), as well as spinach dip and baked a big round loaf of pumpernickel bread to serve with the spinach dip. These will be my contribution to the Solstice Eve gathering we will attend Saturday, as well as an assortment of cookies and candy.

The week has been busy, despite my overall preparedness. Last minute details require attention even with the best laid plans. :) I'll likely be away from my computer for the most part of the next week to spend time with family and friends. In the meantime I leave you with this recipe...

Easy Cheese Spread

8 oz. cram cheese softened
1 small jar green olives (4-6 ounces) chopped fine
6 ounces shredded cheddar cheese
1 Tbsp. minced onion
1 1/2 - 2 Tbsp. Hot Sauce such as Frank's or Tobasco. More to taste if preferred.

Mix all together and refrigerate until ready to serve. Serve with a variety of crackers.


...and some poetic thoughts on this festive occasion and the season of winter.

"So the shortest day came, and the year died,
And everywhere down the centuries of the snow-white world
Came people singing, dancing,
To drive the dark away.
They lighted candles in the winter trees;
They hung their homes with evergreen;
They burned beseeching fires all night long
To keep the year alive,
And when the new year's sunshine blazed awake
They shouted, reveling.
Through all the frosty ages you can hear them
Echoing behind us - Listen!!
All the long echoes sing the same delight,
This shortest day,
As promise wakens in the sleeping land:
They carol, fest, give thanks,
And dearly love their friends,
And hope for peace.
And so do we, here, now,
This year and every year.
Welcome Yule!!"
- Susan Cooper, The Shortest Day

***

"Before going to bed
After a fall of snow
I look out on the field
Shining there in the moonlight
So calm, untouched and white
Snow silence fills my head
After I leave the window.

Hours later near dawn
When I look down again
The whole landscape has changed
The perfect surface gone
Criss-crossed and written on
where the wild creatures ranged
while the moon rose and shone.

why did my dog not bark?
Why did I hear no sound
There on the snow-locked ground
In the tumultuous dark?

How much can come, how much can go
When the December moon is bright,
What worlds of play we'll never know
Sleeping away the cold white night
After a fall of snow."
- May Sarton, December Moon

***

"It is the middle of December.
The nights are longer, the weather is colder, winter comes.

Celebration is at hand.
Renewing bonds of friendship.
Visiting with family and friends.
Exchanging gifts with loved ones.
Candles, Dolls, Cookies, Sweets, Holly, Wreaths of Green.
Surprises.

Courts close. Battles stop.
Time off from school and work.
Holiday Break.

Singing, Dancing, Games, Merry-Making.
Food ... Lots of Food and Drink.
Great Feasts and Parties.

To celebrate the Sun, the Land, the Ancient Ones, the great Circle of Nature.
To welcome in the Winter and the New Year.
To bring forth renewal, peace, and joy.

Solstice Present .... Solstice Past.
This is the legacy of Saturnalia,
weeklong Pagan Winter Solstice Festival of Ancient Rome.

Saturnalia, your spirit and these traditions live on
in the world today
in Christmas feasts and New Year's parties,
in our Winter Solstice celebration tonight.

Bless our connection with the ancients.
Bless our connection with each other.
Bless our connection with future generations.

We rejoice.
Io, Saturnalia!
Io, Saturnalia!
Io, Saturnalia!"
- Selena Fox, Saturnalia

I want candy!

This is what I was making earlier today...

mints.

and then, more mints.

So, I'm making candy and singing tunes to all these old songs that reference candy (in one way or another). I thought of (bear with me, I'm older than some of you):

Candy Man by Roy Orbison
The Candy Man by Sammy Davies Jr.
Candy Girl by The Four Seasons- heh heh, I had the DJ play this at my daughter Kandice's wedding, lol!
I Want Candy by Aaron Carter

I got stumped, ok? :) So, in good faith I will exchange my mint candy recipe for any "candy" songs you might think of. And well, if you can't think of any, shucks, you can still have the recipe, ok?

*************

My dear MIL taught me a lot about candy making. Mostly that much of it is pretty simple. I have been thinking of her a lot and missing her as well. The winter holidays were what she lived for I think. She was seldom if ever idle, always cooking, baking or making candy. She was quite the lady who taught me a lot and continues to inspire me. This is one of her most used recipes and one we have kept somewhat traditional. The woman was always making candy and made tens of thousands of these mints over the years for weddings and showers and the holidays.

Cream Cheese Mints
very, very tasty.

Blend 3 ounces of softened cream cheese with 2 1/2 cups powdered sugar. Add 8 drops mint oil of your choosing. We love wintergreen. Add food coloring if desired. Mix it all up. I use my hands. Really mix it up and if it's too sticky add more powdered sugar. You want it like playdough consistency. Pinch off pieces and roll granulated sugar and mold in rubber molds. If you don't have or can't find rubber molds, you can just roll into balls, roll in granulated sugar and flatten or pat out and cut with mini cookie cutters. I would dip the cutter in powdered sugar before cutting to prevent any sticking.

Once shaped let air dry until a bit crusty on top, about 2 hours. These can be frozen up to 6 months. Just layer between sheets of wax paper. Don't use foil or saran wrap. When thawing, open box and remove layers of mints and let air dry for about an hour.

Our Favorite Molasses Cookies

photo by dovetailbakery

My mother was a most excellent baker. I remember my very favorite cookie as a kid was her molasses cut outs. I was never able to duplicate her recipe to make them quite as perfect as hers. Finally, I tried a recipe from an old church recipe book I purchased in the late 70's. It has now become a favorite with my family. The recipe is easy and one you can mix ahead and refrigerate. I hope you'll enjoy these cookies as much as we do! Psst...the original recipe didn't call for black strap and you can use whatever you have, but I think the secret to their true molasses goodness is in using dark, rich black strap molasses.

Molasses Cookies


3/4 cup shortening
1 cup sugar
1/4 cup molasses - preferably black strap
1 egg
2 tsp. baking soda
2 cup flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt

Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, salt and spices. Add to first mixture. Mix well, then chill. Form into 1" balls, roll in granulated sugar and place on greased cookie sheet two inches apart. Bake at 375 for 8-10 minutes. (Check at 8 minutes as that is how long I usually bake these.)

Makes about 2 1/2 dozen.

Before the day is over...

...I wanted to post a link to Baking Bites. I can't remember how I ended up there, but I have been browsing this site on and off for a day or two in small increments when time permits and have printed off a dozen or more recipes at least. How about a chocolate yogurt loaf cake or cherries and cream pie? I will definitely be trying the chocolate pumpkin pie, oh ya. Had to share. Have fun!

Immersed in Chocolate

On Solstice we received the gift of water and chocolate from our niece. She did a superb job of putting together a gift package to embrace the health benefits of both from a physical and metaphysical standpoint. Very nice indeedy! The chocolate selection included not only dark, rich candies made from high percentages of cacao, but also raw cacao nibs. Then lo and behold, more rich chocolate came our way via our son's gift to Coop. So, being curious as to how I might put the nibs as well a some of the chocolate to use, I searched recipes. I found a few fairly easy recipes, even a couple that integrated the Aztec tradition of combining cacao with chili powder and/or peppers. The Aztec bark uses semi sweet chocolate as opposed to raw nibs. I can't wait to try the nib rub!



cacao nib drop cookies

chococlate shortbred with cacao nibs

Aztec Chocolate Bark

NIB RUB ON TRI TIP ROAST

Sweet Potatoes

As I was browsing online for recipes I came across this link with a variety of sweet potato recipes from the North Carolina Sweet Potato Commission. I love sweet potatoes, but too often don't think about serving them often. Gonna try and change that! Thought I'd share, especially with Thanksgiving around the corner.