I am a little loathe to start writing any long blog posts right now as the switch to WordPress is imminent and I am paranoid of losing half-written posts but fear not, as soon as we’re up and running on WordPress, there are many more tales of Brittany to come!! In the meantime, I thought … Read more
Ever since I saw La Fuji Mama’s slow cooker Kalua pig recipe, I have been dying to try it. I commented on her original post, wondering what I could substitute for the “liquid smoke” since I had never heard of it. Rachael emailed me back (she is truly one of the sweetest bloggers and will … Read more
This recipe is based on a family favourite – both in my immediate family and now in the ELTW household. When my sister and I are at home or when mum and dad are visiting us, we always ask mum to cook this dish – it’s become a classic. Luckily I pretty much know the … Read more
More from Mr Neil, Master Butcher: Here’s the Maple Bacon, in its finished form. You can see the bits of maple sugar…they look like corn kernels. They say the reason it’s important to have a rather tight fit in the container is to aid in the curing process. The salts draw the liquid out of … Read more
(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just … Read more
Neil has the pork belly curing!! Here are some pictures and commentary of the process which took place this weekend, Supplies pulled out, ready to go: Close-up of the nutmeg, cross-section as it’s been ground… It’s an interesting spice. I’ve started to find it cropping up in all sorts of places: it’s not just for egg … Read more