Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
Enjoy Your Life.

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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Sunday, June 10, 2012

So, about that bacon

I shared the first step of the bacon curing process here. When seven days had passed, I pulled the bacon from the weck jar that it had been curing in, rinsed it off so that no rosemary or salt were left clinging to the fat, and placed it on a baking sheet in a preheated oven set to 200 degrees. 


I used a digital thermometer to keep track of the internal temperature and when it reached 150 I removed it from the oven.


It would have been easier to cut if I had followed the instructions to let it cool first, but I just couldn't wait.  I used my bread knife to cut thick, even slices.  They were a little too thick, actually, but I will remember that for next time.


Then I fried up my pretty bacon slices in a skillet, on a lower heat to account for the great thickness.


It took a while, but eventually they were done!


I put the leftovers in the fridge for storage.


And we ate our home-cured bacon!


The subtle garlic flavor was pleasant, although some slices were a little salty for our taste.  I wasn't very strict with measurement when I combined the salt for the rub, but I also used a higher proportion of rub to meat than was called for: the recipe made enough rub for a 5 lb slab and mine was only 1.7 lbs.  The recipe that I followed suggests blanching the bacon before cooking if the saltiness is too overwhelming, which I might try next time.

PS. I didn't use sodium nitrate in my recipe, and you don't have to either!

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