Really Eating Real Food

Archive for the ‘Meat’ Category

Black Butte Porter Barbecue Sauce

This evening we did something rather crazy: we made six different barbecue sauce combinations for an event we have coming up and I made a seventh, the Black Butte Porter barbecue sauce, just because once you’ve made six a seventh isn’t that big a deal.  And I like Black Butte Porter, so that seemed like […]

A Finance Story on a Food Blog: Smoking

I don’t smoke cigarettes.  In fact I’m allergic to tobacco, so it pretty much goes without saying that cigarettes, cigars, snuff, chew and the like are right out.  However, I love to smoke meat.  You might say I have a problem.  This all started back in the day when I lived in Texas and was […]

We’re Going In On A Cow

The title of that post may sound really weird, and I apologize if it makes you squirm.  However, we’re going in on a cow with my parents and another family that is on the bandwagon of chemical free foods.    This cow happens to be grass fed, and living in a farm north of us […]

Perfect Ribs

Disclosure: The following process is NOT designed to make you live forever and be healthy forever and it is recommended that you consume ribs in small quantities and with lots of vegetables in your meal so as to avoid contaminating your innards with nasty bits regularly. I have been working on a process to create […]

Homemade Bacon Part II

After smoking the bacon for around three and a half hours on my smoker and then moving them to the oven to finish them off to an internal temperature of 150 degrees I have finally concluded that out of this batch: maple is the winner.  I ended up having to move to the oven after […]

Bacon Day 6: Leaky Bags & Firm Slabs

I have flipped over the bacon bags and the container that they’re in has Maple Bacon brine juice in it.  The bag seems to have formed some sort of leak and I can’t find it.  It may make for milder bacon, but I’m not going to start over, I’ll just discover where I’m at and […]

Bacon Update Day Two

Today the bacon has firmed up a tiny bit, the brine is starting to collect even more, I would say maybe two tablespoons now in each bag.  I have decided to smoke the bacon with pecan, its my favorite flavor with pork, and I can’t feel good about going with a more generic wood.  It […]

Bacon Update: Rub-to-Brine Day One

This morning I checked in my fridge and it appears that the rub I put on the pork belly has been doing its job and the salt has drawn out some water from the pork cells and that water is mixing with the sugar (and other spices and flavorings) and its turning into a brine. […]

Homemade Bacon Part I

I have ordered some pork belly to cure and smoke myself.  I am going to cure & smoke the bacon at home without nitrites.  This is a slightly risky situation because of the chance of botulism, but I’m going to continue to do my homework so as to avoid any serious risk.  There are a […]