That, my friends, is homemade bacon and homemade bread for breakfast on a Sunday!
The last few years, I’ve either been staying at Boyfriend’s house or traveling for work … a lot. Some weeks, I’d only be back here at the farmhouse one or two nights to change bags and whisper hello to my plants. Who am I kidding. All the houseplants died.
I hadn’t necessarily been planning on spending a lot more time at my house this year, but I’m not complaining about the opportunity to sink in and enjoy this place I love so much.
While working from home and sheltering in place, I’ve been experimenting with a gluten-free sourdough starter the last few weeks (start here and then try this). I know there are a lot of sourdough starters out there nowadays, but I haven’t actually seen a lot of GF versions! I’m loving this recipe. It takes some planning and some dedicated time, but the bread is delicious and the sour is getting stronger as the weeks pass.
It’s also been really interesting living in a state with a lot of pork production, and numerous meat processing plants closing and reopening due to covid-19 outbreaks. For a while recently, thousands of hogs were being euthanized every day because the processing plants weren’t open to receive them. Boyfriend’s family has the equipment and know-how, so we (and I mean a royal We — there were lots of hands helping on this one) located, picked up and butchered seven 250-lb hogs (for $50 apiece) in the meat shed on his parent’s homestead. I’ve had exposure to deer processing over the past few hunting seasons, so I knew some of what to expect.
What I did not expect was finding that anyone would throw out the feet — the most nutritious part of the hog! So while the brotherly assembly line tackled the big stuff, I learned how to skin and clean pigs feet so that I could bring them home and make myself some rich, gelatinous bone broth. It’s going to save me a ton of money at the grocery store, based on how much broth I go through.
Boyfriend and I got one hog for ourselves, which yielded probably $500 worth of meat for the $50 we paid:
- Eight bags of bones and feet
- Seven racks of ribs
- Eleven roasts
- Ten hams
- Pork belly and bacon
- Many pounds of ground pork
- One tenderloin and one loin roast
- Seventeen chops
- Six t-bones
The bacon is being cured and smoked now, and the hams are up next. I got to try the first batch of bacon this weekend. This particular cut is chewy, kind of like brisket burnt ends — more pork chop than crispy fatty bacon. And so delicious!
I’ve always been interested in meat processing and fascinated by the cuts and techniques. It’s one of Boyfriend’s particular skills, so it’s been a lot of fun to work alongside him on this project and start to learn how to help.
We now have pork recipes earmarked to last us a long while — probably a good way through the year. We’ll still buy beef and chicken occsionally, but have plenty of venison still in the freezer to cut in with the pork (they balance one another nicely – one lean, one fatty) so I don’t think we’ll run out of ideas before we run out of meat.
Next up: broiling the bacon with maple syrup from this spring’s harvest! Which was, entirely, another adventure…