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Home-Cured, Smoked Bacon

  This recipe comes from The Paley's Place Cookbook. There are loads of recipes for bacon out there, with longer ingredient lists, but I've found no need to improve on this combination of spices and time; the key is to begin with a high quality pastured pork belly from Carman Ranch or another trusted producer.  Patience is all that's required to make the best bacon you've ever eaten! One 7 to 8 pound fresh pastured pork belly, skin removed 2 teaspoons pink curing salt (sodium nitrite) 1/2 cup freshly ground black peppercorns 1/2 cup freshly ground bay leaves 1 cup packed brown sugar 1 cup kosher salt Cut the belly into 2 pieces and place each one in a nonreactive container such as a stainless steel or glass pan....

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CARMAN RANCH HEIRLOOM PASTURED PORK Our production began slowly, with the purchase of a Tamworth sow and the purpose of filling our own freezer with a supply of healthy tasty pork. We were extremely pleased with the first litter (sired by Andy, a Hereford boar) and with our discovery that the pigs could benefit the ranch’s prairies by rooting out invasive weeds and allowing native grasses the chance to re-establish themselves. After we move the pigs to fresh grazing areas, we replant the loosened soil with native grasses, and the pigs go to work on a new area.Our Tamworth-Hereford cross hogs are:- Heritage breeds, which promote genetic diversity- Pastured on alfalfa, clover, triticale, oats, various grasses and roots- Fed nuts...

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