Bacon- worth it’s weight in gold?

Darn tooty it is! My vendors have just informed me that bacon prices will increase by about 12% in the next week or two. Pig shortages, corn prices, and gas prices all seem to be a factor. Not sure yet if we will “eat” the extra cost or pass it along. I can tell you the scallywags in the kitchen will certainly be allotted smaller daily bacon rations. Hopefully there won’t be a mutiny.

??????????

I was reading an article recently about pork prices and came across this quote:
“It’s really not news,” said Janet Riley, a spokesperson at the American Meat Institute. “We’ve been talking about rising meat prices for a long time — but as soon as bacon got attached to it, people started to care.” No truer words were ever spoken.

Here is a wonderful homage to bacon courtesy of tommyeats blog:
June 22, 2013
Bacon: at home
Homemade bacon

You’re watching Diners, Drive-ins’ [sic] and Dives for hours on end for years. You see people, who don’t appear to be more brilliant than you, take a pork belly and make bacon.

You’re going to then call your local butcher, hopefully Sal at Westwood Prime Meats, and ask him to get you a pork belly, because you can do this.

You pick up this 7 pound pork belly and you ask Sal if it has the skin on, although you’re not sure if it should, and he looks at you, pauses, and says “of course,” as if to say “what, is this pre-school?”

You take the belly home and you google some “recipes” and determine that ratios don’t really matter, and ratios are for heathens, and you put some pink salt (which Amazon.com delivered to your doorstep, for the price of approximately free, given how little you’ll use) and regular salt and sugar on it, and you rub it in.

You then put that belly in a zip lock and in a baking dish and put it in your fridge for a week, turning it over once, if you remember.

You go about your life, making pizza, eating at restaurants, blogging and whathaveyou.

After 7 days you take that pork belly out of the fridge. Now it’s all tough and hard to the touch.

You then rinse it and put that tough salty belly in your super-awesome smoker (or anything device that provides smoke) for a few hours until the temp hits 140 or 160, depending on who you trust, and it doesn’t matter, as long as you suck down a beer or 3 over those coupla hours.

Then you cut the skin off while it’s still warm, because warm pig fat cuts like buttah. You’ll then notice the skin has hair and nipples on it, and that’s hardcore, and you nod knowingly.

If you’ve got a pair of marbles, you’ll fry the skin and eat it right then and there.

Then you slice off a piece of that belly, that end piece with all the smoke, and you fry it, and eat it, and realize that God has just touched you, in places he probably shouldn’t.

You put it in the fridge, wrapped in plastic stuff, and for the next two weeks everything you do revolves around this bacon.

Read the rest here.

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