Charcuterie

  

Charcuterie is a type of cooking devoted to prepared meats such as bacon, ham, sausage, and of pork products.

Q. Why Was It Invented?

 A.  It was invented to keep foods from spoiling before refrigerators were invented.

  My papa made salt cured charcuterie known as bacon (it was good).  Salt cured has four purposes.

Q. What Are The Four Purposes?

 A.  The four purposes are: 1.osmosis-movement of water in food  2. dehydration-pulls out the water in foods. 3. fermentation 4. and denaturing.                           

          

  I inerviewed my papa about the bacon.  Here are the Qs. and the As.

Question: What part of the pig is your bacon made from?
Made from the underside of the pig from the outer skin to 1 and a half to 2 inches.  It is called "Pork Belly".  I used a 2 pound piece.

Question: What did you put on it?

I put it in a zip lock one gallon size bag and added: 

1 and 1/4 table spoon of Kosher salt

1/4 teaspoon of "pink salt" This a preservative to kill any harmful bacteria

1/8 cup of pure maple syrup

I then placed it in the refrigerator for 8 to 9 days.  I kneaded it and turned it daily.

This is the time the salt draws out the water and the maple flavor is pulled into the belly.

Upon removing it from the bag toss the bags contents down the drain.  Thoroughly rinse off any remaining 

salt residue. Place back into fridge for 24 hours uncovered.

Question: How long did you cook it?

180 degrees for about 6 hours or until the internal temperature is 150 degrees.

Question: Why did you want to make your own bacon?

To control the ingredients and to be able to make a sweet bacon and a savory bacon.

Question: What's your favorite way to eat bacon?

fried in the fry pan but not crispy - I like to taste the meat and the fat and I don't want all the fat to be cooked off.