02 Sep 2017
By Lynn Ballard

Bacon Blog Day 3: Salty Talk

Computing, Humor, Off Topic, Thoughts, Tips & Tricks,
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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01 Sep 2017
By Lynn Ballard

Bacon Blog Day 2: Look What Is On My Porch

Community, Humor, Off Topic, Thoughts,
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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31 Aug 2017
By Lynn Ballard

Bacon Blog Day 1: I’ve Lost 100 lbs of Pork Belly

Community, Thoughts, Uncategorized, ,
By @WidowPage This isn’t the way I intended to start this blog. I imagined my first post would be pictures unveiling huge boxes of soon-to-be bacon and describing the mouth watering ways I would convert it into bacon, but my pork belly order has yet to arrive. It was supposed to leave Iowa on Monday, August 21 and get here in Illinois the following day. It’s now Wednesday, August 30 and the magical box of pork belly has yet to appear. I’m hoping for the best and a call to the farmer did reassure me. In the meantime, this delay gives…
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