This bacon project has been fulfilling in many ways. We love nothing more than glacially paced tasks that slowly evolve over the course of days if not weeks. There is something really gratifying about wrestling a giant hunk of pork belly around for a week or two as it slowly cures out and turns into bacon.

It's in the genes.

[More]

There's a lot of upstart pork curing outfits in Austin Texas these days and we've tried just about all of them. Results ranged from very good [ Peach Creek ] to pitiful [ the guy is so nice and so widely acclaimed we just can't break the news to him in public ].

So we decided to get in on the action last month, buy a big, fat pork belly and enter the fray with all these young bucks.

[More]

We take our inspiration where we find it. After being served lousy bacon at Cochon in New Orleans we wondered how a restaurant that made its reputation on the pig could serve such lousy pork?

We didn't wonder long. We decided to procure a pork belly and submit it to the cure for a week or so then throw it on the smoker in the back yard and see what came out of the process.

Solid country gold.

[More]

Damn if it doesn't take a long time to produce craft bacon at the house. It seems like eons ago that we bought a slab of Berkshire pork belly off a farmer in Bryan Texas and started the curing process. We wanted to do a bacon nobody had ever put out there and we reckon we have but would love to hear from somebody who can tell us different.

[More]

It's been awhile since we tackled a big pork belly and converted it into bacon. But with all these new outfits putting out cured meats in Austin these days we figured it was time to wade back into the fray and show and prove.

Pork is in our blood.

[More]