Makin' bacon

Ahhhhh! The creation of a new blog. Not that there was ever an "old blog..."

We're making bacon today down at Hog Wild World Headquarters. I suppose the "we're" isn't quite correct. I'm the only one "in da house" today, catching up on paperwork for the week, rendering under Caesar (Pa. sales tax is due. It's always due. It's annoying). I got 150 lbs. of pork belly on the mighty Smoke-a-saurus--our giant trailer-mounted smoker. We cured it for seven days in brown sugar, Kosher salt and different herbs and spices. Haven't tried it yet? Shame on you. It's phenomenal. Thirty pounds is earmarked for Shepherd University in Shepherdstown, WV. They get a monthly order. The rest will be for sale starting tomorrow.

On a sidenote, the wind is howling like a banshee outside. Must be a real dip in the temperature coming up. I stepped out from behind the smoker a while ago and had both of my eyes unpleasantly sandblasted by grit and debris blowing down from Fifth Avenue. I need goggles. Or a welder's mask. Or a Darth Vader mask...