I started out brining two briskets on March 6th, both intended for corned beef. But. We didn’t really need all that corned beef – it was just going to be the four of us eating it, and Alex doesn’t really like corned beef all that much…so…why not turn one brisket into pastrami?
I’d had great plans to continue posting about the whole overnight pulled pork adventure, but it got harder for me to form coherent thoughts after a while, and so I gave up.
Bill got up around five thirty and made coffee, and I went downstairs to sit on the couch – just to get off my feet for a little bit – he brought me a big mug of coffee, and I fell asleep without even taking a sip.
I cooked jonnycakes and bacon for breakfast for Bill yesterday (Father’s Day) and I think that triggered the need to write about our experiences in making bacon. We made bacon twice last year, and we’ll definitely be making more this summer.
We’ve done it twice now, and we’ll do it again this summer, because it’s yummy, and it’s cool to be able to make your own stuff.
That’s why we make lots of our own stuff – bread, cheese (well, working on expanding that, but still…), beer, we grow lots of plants, we can things and pickle things and make sauerkraut and kimchee…there’s probably more, but you get the idea.
So yes, last year, two times, we made bacon.
And I took pictures, and meant to write about it, but the giant Painting The House Ourselves project took over, and then other things came up, and I just kept not doing it.
That has to stop. And stop now.
So stay tuned…the Makin Bacon Saga will begin shortly….