Grub Hacker

Peach Smoked Madison Maple and Guava/Agave Bacon

Its been too long since my last post... I have been cooking a lot but find it hard at times to get the proper lighting needed to get good looking photos.  Today was a beutiful fall day and my cured bacon had just finished up its week long magical curing jorney.

I made two different types of bacon today, one was a Madion maple and the other was Guava/Agave.  Both of these were smoked on some peach wood that my freind had cut for me earlier in the spring.

 

Bacon Cure

1 Poud Kosher Salt

8 Ounces of Sugar

2 ounces pink salt

Rub each pork belly with 1/4 cup of cure

 

Madison Maple bacon

1/2 Cup maple syrup added during cure

  Mix and add to slab when you add the cure 

 

Guava/Agave bacon

1/2 C Guava Necter

1/3 2 TBS Dark Agave Nectre

 Mix and add to slab when you add the cure

 

Cure each bacon slab for 7 days with 1/4 cup of cure and select sweatner

 

Smoke at 200 degrees over your choice of fruit wood until bacon hits 162 internal temprature

 

 

Cool, slice and enjoy

 

 

Anyone have any other interesting bacon flavoring ideas? 

Seth

Teachworth, gluttony and a general gastro belch...

Today was a good day..... A gastro day!

What was made and drank today....

First the wine....

Teachworth

So my gastro buddy and I have been collecting wine since about the time we started the vineyard and have built up a nice collection of high altitude, small lot Napa Cabernet.  He decided to splurge today and crack a few bottles to celebrate the creation of the duck pot pies... that we never ended up making.  Ohh well, the wine is the occasion as this is truly some epic stuff and the the fact that he wanted to pop it today made it the star of the evening

With a wonderful high altitude napa Cabernet flavor, this really was a wonderful wine that drank great but still could of used another 10-15 years in the cellar.  This wine spends 24 months in oak which is a very long time for normal Cabernet's.  This wine was powerful and would seem that it could hold up for MANY years to come.  With great fruit and wonderful mentality and cocoa, leather and tobacco flavors this wine drank like a dream after being decanted for about 4 hours.

Teachworth Cabernet

Popped the 2001 Teachworth, Rattlesnake Ridge and Manzanita Hill, both very small production measuring 1 acre per vineyard location.  Also pictured in some good mild french goat cheese.

The best animal in existence? Ship it, in any form, into my mouth....

I will say no more....