Topics I’d love to see at Conferences

Topics I’d love to see at Conferences

The Call for Speakers for PASS Summit 2019 has just closed, and now the Program Committee will begin the task of evaluating speakers and sessions and using those results to build a schedule. It's not easy. Really, it's not. I've served on the Program Committee numerous times and there's a lot of effort that goes into building that schedule. There are also many difficult decisions made, and many great sessions that there just isn't a timeslot for because they were pre-empted by an even better or more timely topic. These unfortunate facts got me thinking about topics that will probably…
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Bacon Blog Day 6: Bourbon Bacon

by @WidowPage Thank you so much for sticking with me but this is when the bacon gets really good!   I got this recipe from here. Let's start with a gratuitous pork belly photo. It's a nice piece of belly. It's earned a bourbon cure. Use the following ingredients: 1 cup of bourbon, divided 1/2 cup Kosher salt 2 tsp curing salt 1/2 cup brown sugar 2 Tbsp black pepper 1 tsp onion powder 1 tsp garlic powder Now the recipe calls for brushing the bourbon on the pork belly before combining it with the dry ingredients.  I don't do that.…
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Bacon Blog Day 4: A Cure for the Fever

Thank you so much for sticking with me and following along on this process.  I'm really enjoying this project and I would especially like to thank Bob for allowing me to use his blog. So let's cure this piggy's belly! I've cut it up into smaller pieces so we can try a couple of different cures.  I'm using a recipe out of Michael Ruhlman and Brian Polcyn's Charcuterie.  I love this book and even if you aren't even going to cure meat, it's great reading.  I also recommend their Whiskey-Glazed Smoked Chicken and their Smoked Scallops.  I've also made their…
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Bacon Blog Day 3: Salty Talk

by @WidowPage Before I show you the curing process, we need to talk about salt and how it turns pork belly into bacon.  Curing doesn’t happen without salt.  If you look back into the history of bacon, humans all over the world were packing pork belly into salt to preserve the meat.  The Chinese and Europeans started curing meat as early as 1500 BC.  According to the Pork Board of America, Hernando de Soto’s herd of 13 pigs sparked early conflicts with Native Americans who developed a fondness for the taste of pork.  His herd eventually grew to 700 hogs,…
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Bacon Blog Day 2: Look What Is On My Porch

by @WidowPage Yesterday as I muddled through a data reconciliation, my oldest daughter texted me “Your meat is here”.  My daughters aren’t really that interested in my bacon curing projects but they knew I had been waiting for 100 lbs of pork belly to arrive on my front porch.  My youngest even obliged me with a picture.  I couldn’t get home for another 3 hours and there was no way the girls would be able to carry that much weight into the house.  All I could do it count the minutes until I could get home and dig into the…
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