The Chilebrown Ice Cave is getting a little low on home made bacon. It is time to cure and smoke some pork bellies. This batch of bellies is going to receive a special treat of Maple sugar. The maple sugar was procured from the Vermont Country Store. Ten pounds of pork bellies were corralled from our local International Market. To really kick this bacon up a notch it will be smoked with sugar maple wood chunks. These were bid on and won from E-bay. This will be a first for me. I have a trick to try to cut down on the saltiness. After the initial curing stage, I will soak and rinse the bellies for a longer period of time.
The recipe is exactly the same as Makin Bacon I. The only difference is instead of brown sugar, Vermont granulated sugar will be used. They will be put in the ice box for 8 days. After 4 days I will flip the bacon over to even the curing process. They will then be soaked in clear water to rinse the salt off. I will go into more detail later when the smoking begins.
Ms. Goofy and I went to Catahoula's coffee shop in Richmond Ca. today . We went there to meet and greet Pam from Zoomie Station. We gifted her a sack of home grown apples and tomatoes. Lo and hehold the Reverend Biggles was there also. Good friends and coffee is a good way to spend a plesant morning.