Bacon

Thoughts that pop into my head include "I wonder how difficult it is to make your own bacon?" Hmmm. After a little research, other than procuring the pork belly, it's easier to make than pie! We're about halfway through our warm weather grilling season. The new grill I bought early in the spring, with the smoker attachment has exceeded my expectations and I've smoked a little bit of this and that since then. Pork belly and bacon were next on my list.
I got my pork belly from my favorite meat purveyor W.A. Beans and Sons. It was frozen and at 11.7 pounds not light to carry! I took it home and began the process. The cure I used was from Michael Symon, I doubled mine as his call for 5 pounds of pork belly. Curing time can vary, I discovered. Some recipes say 5 days, some say 7. I had my pork belly cut in quarters and curing in gallon ziploc bags, so I thought I would try smoking half after 5 days and then the other half after 7. Yesterday we smoked the 5 days.
The smoking technique, well they are all about the same. Roughly 2 hours at around 150-200 degrees until internal temperature is 150 degrees. I'm still working on adjusting my smoke temperature, but the 5 days did smoke for 2 hours and reach the internal temperature I needed. We will see how the 7 day does later this week. Another fun cooking process. I love making things from scratch!

5 Days, smoked and ready to slice for all your pork belly needs

 

Smoked Fish

We smoked some salmon a few weeks ago, as I posted on one of the previous blog entries. I've been waiting for trout to go on sale (because I'm destined to not catch one while fishing). Last week it finally did and I bought a beautiful filet to smoke. It was super easy to brine and then smoke. I used Alton Brown's brine recipe. For that, check out Food TV's website. I smoked the fish with apple wood chips and for only about 45 minutes. My smoker was running slightly hotter than the 150 degrees many recipes called for. It was not over smoked though, but rather tender, flaky and delicious. I would recommend if trying your hand at smoking to give smoking fish a whirl. The best part is once it's done and cooled I vacuum sealed it into portions and froze it. It will keep for months.
As with just about all recipes, there are a million and one out there. Find the one that suits you and get smoking!

back from the supermarket with this beauty

Brined and ready to sit for 24 hours in the fridge

Some of the finished product! 

 

Grilled Steak, Cheesy Risotto, Sauted Green Beans

Last night dinner was steak tips again marinated in a Worcester/white vinegar/mustard/steakhouse seasoning mix. Perfect steak marinade, especially for medium rare tips. Instead of our traditional potato I went with a simple risotto adding a mixture of Parmesan and Romano grated cheeses at the end. For the green beans, who's outer skin can be tough if not cooked properly, I blanched them in boiling water for about 2 minutes, then sauteed them in a little butter, olive oil and chopped garlic until cooked through. Topped with a little sea salt, the green beans were outstanding.
All and all a tasty dinner for a rainy Saturday.

Smoked Salmon Appetizer

Our take on an appetizer offered at a restaurant we frequent around the area. If you liked smoked fish, this is a must try. There was very little work I actually did, other than smoking the fish. As with anything you can substitute. I smoked some trout this past weekend and have it vacuum sealed for a later date. We used low sodium Stone Wheat Crackers. What can I say, both parents are on heart medication. I've learned from past experiences that sometimes it's better to play it safe. The dollop of sauce on the top is a Hannaford Inspirations Horseradish Aioli. To be honest an aioli is just a garlicky mayo, so versatile you can add just about anything to it. I cheated and bought the store brand instead of making from scratch. But you could easily make it from scratch, if you give yourself a little time in the kitchen.

Assembly of said appetizer is as follows:
Stone Wheat Cracker
thin slice of smoked fish (salmon in this case)
chopped slivers of red onion
small dollop of horseradish aioli
squeeze of lemon juice

Next time you're having a party, try these. They are fabulously delicious.