August Whole30 giveaway + a really fabulous smoothie recipe!

Do Whole30 with me this August!!!
Giveaways included … read on!!!!!!!!!

Dear healthy pack,

I LOVED doing a Whole30 challenge during my pregnancy, so much so that I want to do another one now that baby #2 is here! (Did I mention? I had a baby last month. Second home birth, and it ROCKED. More to come on that.)

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We just passed our 6-week post-partum mark, and we’ve been eating [mostly] Paleo since the birth, but now that I am ably cooking, shopping and *sigh* housecleaning again, it’s time to get down and dirty and really serious about post-partum recovery [aka losing the baby weight]. As you all know, I worked hard on developing my body after the first baby was born, and I am ready to do it again!

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What is Whole30, you ask suspiciously? You know me, we just eat Real Food all the time, so I am not a fan of diets. Whole30 isn’t a diet, it’s more of a month-long cleanse. Read more about it on their website. A cleanse of habitual behavior, snack urges, food dependencies and inflammation. You can take it longer – to a Whole60 or Whole90 and beyond – if you want to continue seeing your physical successes. Then, you transition gently off into a Real Food lifestyle. This is not hard. In fact, it’s mad fun. And the results are mad good. The food is delicious, too. Sorry, no starvation, if you’re the self-flagellating ascetic type. [And yes, there are vegan and vegetarian options for Whole30!]

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Do Whole30 with me this August2015!  A few friends and I were planning to start Whole30 on August 1, and I thought – why not have you guys join in, too?! I could really use the support, and it’s fun to do something crazy like this TOGETHER! I wanted to make it even more interesting, so I threw a few giveaways into the mix. Everybody who does Whole30 this August with me will be entered into a drawing for a bottle of SliqueEssence, a dietary blend of herbal extracts and essential oils. Everybody who shares the challenge with three people (tag them on Facebook or Instagram or share this blog post) is entered into a drawing for NingXia Red samples, a blend of fruit purees and essential oils that is high in antioxidants and very detoxifying! And I have a few other giveaways, hitherto unmentioned, that I’ll be sharing!

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Ways to join the pack

My Facebook page  |  Find me on Facebook and we can throw ideas around, I’ll post giveaways, and of course – FOOD.

The Facebook event  |  Join the Facebook event for recipes, before and after pictures, tips from old pros at Whole30 and commiseration in case it DOES seem hard and, who knows, maybe more giveaways. I have a few cookbooks that you might be interested in!!

Follow my Instagram feed  |  There’s just so much delicious food in this world, it should be shared. Recipes and giveaways and the occasional cute picture of a kitten or a baby. @farmandhearth

See me on Periscope  |  Find me on Periscope (Andrea Huehnerhoff) for fast recipe ideas and encouragement!  Fun and short videos are available for 24 hours only, so download the app to your phone today!

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Get a few books, if you want – there are loads of recipes on the Internet (Pinterest is your friend here!), but I do wish I had the Whole30 book the first time I did it – some of the non-recipe practical advice and encouragement would have been GREAT.

The Whole30: The 30-Day Guide to Total Health and Food Freedom|  Great, fabulous, well-written and of course loaded with full-color pictures. So much good practical advice; so much.

Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle|  Not EVERY recipe in here is Whole30, but a lot of them are; and ALL of them are part of the Real Food lifestyle. Plus, there is a whole first half loaded down with solid information on the body, inflammation, and meal-planning.

It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways|  More Whole30 goodness so you don’t, you know, starve for the 30 days.

Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals|  I love, love this book for inspiralation [lol] and ideas, and recipes. Pasta? Sure. Take a zucchini and spiralize that bad boy.

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Are you in?

It’s time.

I can’t wait to see you join me on Whole30! Now, here’s that smoothie recipe!!

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Coco-Almond Dream
An absolutely splendid smoothie. The best I’ve had all year. They just keep getting BETTER!!

Printable PDF

2 frozen bananas, chopped
2 cups whole raw milk or nut milk
1/3 cup almond butter
2 large spoonfuls of creamy plain yoghurt
1/4 cup or less of aloe juice
1/4 cup shredded unsweetened coconut
2 tablespoons chia seeds
A sprinkle of Himalayan salt
Dash of cinnamon
Splash of almond extract

Place all ingredients in blender, in order listed. Slowly increase to high and blend for about one minute, or until fully homogenized. Serve, sprinkled with more coconut or cinnamon if you like!

Toodles,

Mrs H

I’ll be drinking an ounce of NingXia Red with 2 – 4 drops of SliqueEssence every day during my Whole30 – they are not necessary to the program, I am choosing to add them in! If you want to start out your Whole30 with these, you can order them here as a retail customer. Or, if you prefer, purchase the Premium Starter Kit for $160 (it’s on sale for $150 until August 13th, 2015), and add NingXia Red and SliqueEssence on to your order as a wholesale customer! Use 4321 as your PIN and I’ll be able to personally handle your customer service. Your kit counts as your membership card, so once you have it, you can buy anything at wholesale. The kit is valued at around $300, so it’s a sweet deal! It includes 11 of the top essential oils and blends at therapeutic [superstrong] quality, a few samples of NingXia Red, a diffuser, a bunch of mini sample packets of oils and blends, a pack of dram bottles and a few other odds and ends!  

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Homemade Refried Beans (and pressure canning them!)

Dear refritos,

It must have been at least five years ago when my friend, foodmaster and chicken boss Miz Carmen and I spent a rainy, wind-lashed day cooking a monster batch of beans a la charra, a recipe gleaned from a now-out-of-print cookbook she owns from a now-out-of-business Mexican restaurant. She photocopied the page for me, because those beans became an instant hit at our house! She froze most of hers, and I pressure-canned mine. A freshly opened jar of these delicious beans has saved many a dinner for me, between multiple moves (military and otherwise!), and the arrival of our first child!

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I’m anticipating baby #2, so it seems like a good time to stock up on canned soups and beans in the home pantry – aka fast, real food. Canning beans at home is not only a great way to save money – dried beans cost significantly less than canned ones, even when they’re on sale! – but it saves on waste, too. The jars are reusable (and the lids, if you use these), so you can refill them with beans again and again. You don’t have to agitate about excessive BPA or BPS in metal cans, or try to navigate the harrowing lists of nasty ingredients most canned recipes have.

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Leave the bacon out if you’re opting for a vegetarian version!

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If you’ve never canned beans, Jill over at The Prairie Homestead has a gorgeous beginning tutorial, as well as a guide for pressure canning! You cannot, ever, ever can beans in a water-bath canner, ever, ever, no matter what you heard from your neighbor or read on Snopes. You can read this fact in any of the Ball canning books, any pressure-canning books, or take my word for it – I’m an internationally certified acidified foods processor, and took a beastly course on microorganisms in the jar to get there. Beans are very low-acid, and in order to kill the microorganisms that can live in a low-acid environment the contents must be heated to far beyond the boiling point, and only a pressure canner can do that.

I did not create this recipe – I’ve just loved it for many years! The cookbook is no longer in print sadly, and the restaurant that inspired it is no longer operational. In our home, we’ve created a number of variations, as is irresistible to do with beans as delicious and simple as these! Be sure to use fresh, high-quality spices for a truly outstanding experience – I obtain mine from MarketSpice or Penzeys, and grind the cumin seeds fresh. The quality of your ingredients will make a difference in the finished product!

Download recipe PDF (and bonus Frijoles Refritos recipe!)

Beans a la Charra

The original recipe comes from a cookbook published by a now-defunct Mexican restaurant in the Seattle area. I can’t find any copies of the book now, and all I have left are photocopies provided kindly by my friend at Domestic Endeavors! Also called “cowboy beans” for their rough-n-tender campfire feel, these beans make the perfect addition to any meal. Pour a jar over a pan of organic, salted chips, and scatter with shredded cheese before popping in the oven to warm. Serve in burritos, enchiladas, alongside rice, or add to a pan of cooked, sliced potatoes to make “cowboy potatoes”, one of my favorites growing up. Puree the entire mixture to serve as soup (do not puree before canning)! All pressure canning is incurred at your own risk. Be sure to follow safety procedures carefully.

3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsely chopped
½ cup diced onion
1 tablespoon chopped garlic
½ jalapeno, stemmed, seeded, chopped (some like it hot: keep the seeds, or add more jalapeno!)
1 tablespoon chile powder or 2 tablespoons fresh taco seasoning
2 teaspoons ground cumin
1 tablespoon salt

In a stockpot, soak the beans overnight in the water (to cover), optionally adding a tablespoon or two of whey, lemon juice or vinegar to aid in later digestion of the beans. The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6 to 8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minutes. Stir in the chile powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Skim foam; decrease the heat to medium-low, and simmer for 1-1/2 hour to 2 hours, or until the beans are soft. If you are planning to can them, you can undercook the beans until they are still a little crunchy; they’ll cook the rest of the way in the pressure canner. If you cook them fully, some the beans will disintegrate somewhat which is delicious and perfectly heavenly in its own right. When the beans are cooked through, add the salt, and cook 1 to 2 more minutes.

Pressure canning: For sea level, process pints at 10 pounds pressure, for 75 minutes. Adjust pressure for altitude. Remove finished jars and let cool, undisturbed. DO NOT press on lids yet. 12 – 24 hours after canning, remove rings and check seals. If any lids pop or shift, remove to refrigeration and use within 2 days. Wash all jars in warm, soapy water to remove residue from the canner.

If serving: Keep warm until ready to serve, or cool, cover, and refrigerate for up to 3 days.

Download recipe PDF (and bonus recipe!)

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The jars will have residue from the beans on them – be sure to let them sit, undisturbed, overnight or for 24 hours before checking seals! Wash all jars and rings thoroughly in warm, soapy water, and leave the rings off. Rings breed potential mold if any moisture or food particles linger, and we don’t want that! Plus, if you enter a jar in the county fair, it will be automatically disqualified if there is still a ring on it, and where would your blue ribbon be then?

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Pressure-canning tip

Waiting for the pressure to dissipate and the pressure-valve to drop can be a long, boring wait, especially when you’re anxious to re-load the canner with a new batch of jars!

When the canner is about to finish the designated time for canning … Fill a large container or sink with cold water (ice is not necessary). After shutting off the heat and letting the pressure drop to about five pounds (this takes just a few minutes), carefully remove the canner and set in the cold-water bath. It’ll try to float, so keep a hand on it! In a very few minutes, the pressure will drop completely and the pressure-valve will pop down. You can then remove the lid and extract your jars, setting them aside to cool overnight. I learned this handy trick from somebody who saw it on America’s Test Kitchen – if you know the original episode, let me know!

Recommended Tools

23-Quart Pressure Canner
This is the pressure canner I recommend – Presto makes a wonderful, fail-safe product! No mistakes, mishaps or misfires with this canner. I own three of them, and with their heavy, reinforced bottom I use them without the lid for everything from cooking down huge batches of ketchup and applesauce to water-bath canning. You can double-stack pints for canning and pressure canning, they are that deep! Replacement parts can be ordered on Amazon and from Presto’s website. Their customer service has always been friendly and prompt! Note that a small pressure cooker WILL NOT work for pressure canning, EVEN if it comes with a small canning rack!! A pressure cooker is NOT made for canning, and is too small to maintain even heat throughout the substrate (contents of the jar), thus proving UNSAFE for home pressure canning. USE ONLY A DESIGNATED PRESSURE CANNER! 

Oakton EcoTestr pH 2 Waterproof pH Tester, 0.0 to 14.0 pH Range
This is not necessary for pressure canning – but it’s great if you’re food-nerdy, or if you want to can tomatoes which may or may not be acidic enough for waterbath. If you want to test the acidity of, say, a batch of tomatoes, pH test strips are not recommended – there is too much margin for error! This bench tester was recommended to me by a lab technician as one of the best handheld options, unless you want to jump up to the $500 versions! When testing the acidity of something chunky, like tomato sauce or a finished jar of pickles, note that you must blend the contents thoroughly and test a sample of the blended contents. So, if you are planning to process whole tomatoes and you want to check the acidity first, you must blend a representative sample of the tomatoes for testing. Follow the instructions on the tester carefully, and plan ahead – calibrating base for your first use can take time!

General Hydroponics Ph 7.0 Calibration Solution – 8 Ounces, 1 bottle
You’ll also need some standard reference solution. This one will do the trick!

Update – IMPORTANT!!!!

Chevys Fresh Mex Cookbook
Miz Carmen has found The Cookbook on Amazon!! It’s only twelve buckeroos and full of deliciousness. I need MY OWN COPY now!!!!!!!

See more of my recommended products in my Amazon aStorewe could talk cookbooks ALL DAY!!!!

Happily canning and eating,

Mrs H

The Ten-Pound Cleanse: Scrub out your insides and start fresh

I am not a doctor, nutritionist or dietitian. This post and these recipes have not been reviewed by any medical professionals at any point in time; never begin a cleanse without talking to your medical professional or nutritionist first. By reading this article, you take on all responsibility for your own well-being.
This cleanse is not for everyone. Proceed with caution. 

Dear skeptical reader,

I hope the title of this post was intriguing enough to pique your interest!

Since Why I Do Yoga, with dramatic before and after pictures, just about blew up my blog the day I posted it (instantly shooting to the top-viewed post of all time and quadrupling traffic!), I figured I’d better follow it up with a word on nutrition, too.

I call this the ten pound cleanse because everybody who follows it seems to lose around ten pounds, if not more. The reasons are many; but to start, sludging through the average Western digestive system are several pounds of what some nutritionists call “phantom” weight, pounds of crap and mucous that are settling and processing (or not processing) for way too long. There’s always lots of junk to offload, and then for anybody with extra pounds of fat that they aren’t using any more, some of that seems to go, too.

This is a cleanse I designed about two years ago after doing various versions of cleanses and finding what worked for me, and I use regularly for myself. So many of my friends have asked me for copies of it, and used it to their own success, that I guess I just got bored emailing it out over and over and answering the same questions again and again, and decided to post it here, online, for anybody to see and use. But, it’s just my own cleanse – not created or approved by any doctor. I hope I made myself fairly clear here, and now, let’s move on to the interesting stuff.

Keep reading, and then download the cleanse at the end of the post.

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What is a cleanse? “Cleanse” is a fairly relative term. For somebody eating a Standard American Diet, a pretty revolutionary cleanse would be just to cut out anything processed or packaged. For somebody eating a fairly clean diet of real food (nothing packaged, processed, but fresh, organic and whole ingredients), a cleanse like this one is just a gentle recalibration of the digestive system; some easy-to-process foods, a rest from eating solids, grains and meats, a purified regimen.

Who can do a cleanse? Again, it’s all pretty relative. Only you and your doctor, nutritionist, therapist, dietitian, holistic care practitioner, cat or whoever you get your advice from, can decide if your body is ready for a cleanse. I personally feel like pretty much everybody can use a cleanse at some point in time; I like a weekend cleanse every month, and a week long cleanse every year. I used them during my weight-loss journey to jump-start my weight loss, and then to regularly get past plateaus and see some increased progress. It perhaps goes without saying that breastfeeding moms and pregnant moms need to exercise extreme caution; losing weight during breastfeeding, for instance, or detoxing heavily, can send all kinds of toxins through your breastmilk. I will say that I do modified versions of cleanses even during pregnancy and breastfeeding – but again, it’s all relative – I am still enjoying lots of full-fat milk, yogurt and fruits whenever I want them, even having meat if that’s what I’m craving, but overall, it’s not that far removed from my everyday diet which is pretty clean – just put in a blender (not the meat, though. Ick)!

Will I be hungry? The biggest complaint I get from people is that they can’t finish all the food assigned in one day. That’s fine, obviously! One of the best things that is happening here is the stomach shrinks – I can’t prove that scientifically, but let’s just say that you eat less and less to get full, and after you start eating normal food again, you are still eating less. (It also works the other way – you can stretch your stomach out to eat more and more if you eat out at restaurants a lot, or generally take large portions! Beware!) Normally I can get through about two smoothies a day on the cleanse, even though three and a snack are allowed. Don’t push yourself to eat more if you aren’t hungry.

OMG I just looked at the recipes and there is fat in them!!!!!! Yeah, you betcha there is. A picture is worth a thousand preachy blog posts, so here’s me eating a standard low-fat, low-sugar, lean meat, high veggie and high-carb American diet designed for weight loss. Size 10 generally, or size 8 on a good day.  Pre-pregnancy, too.

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Kinda sick of seeing that picture of me so let’s fast-forward to modern times. Here’s me eating full-fat raw milk, fatty pastured bacon, free-range scrambled farm eggs, grass-fed and farm-raised meats, lots of lush organic vegetables and fruits, nuts, seeds, and a low amount of carbohydrates from grains. Please note that I shoehorned myself into a tight pair of size 1 [stretchy] jeans. Post-pregnancy. I could have cried! Maybe I did – you’ll never know … 

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I feel like there’s a difference! I attribute all this change in large part to hot yoga – again, you can read Why I Do Yoga to find out how it impacted my life and the way I look at myself – and then eventually, the way I look.

So … get back to the cleanse, lady… What I’m saying is I definitely had to start supplementing that hot yoga with a powerful change in diet, even though (surprisingly) that didn’t actually fully happen until a year and 25 pounds of weight loss in to my story (I started the change earlier, but slowly). Now, I find that with my current, more nutritious diet I can even maintain my weight fairly steadily, where before it was madly fluctuating and skyrocketing every time I ate a cheeseburger.

So the cleanse helped you to … ? It helped me to jumpstart more intense weight loss when I plateaued, and it made me feel clearer, better and even inspired. Any time I got off track, a day or seven of cleansing would bring my intestines back into order, and I wouldn’t lose ground.

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You want to try it, too??? Onward to the Cleanse!!!!!!!!!!! 

Detailz detailz. The cleanse can be done up to seven days (or longer, I guess, although I have never truly gone past about seven days). There is a Day 0 that involves eating no food at all (hungry does happen on this day, trust me). This day is really not for everyone (and it is definitely never for breastfeeding or pregnant moms, among other people!). I have a miraculous body that can store fat during the worst of morning sickness when I’m vomiting up all my food and barely eat a thing, and this body is made for survival in the harshest of times! I can go for a day (or up to five days, as I did during a spiritual fast once) with no food or hardly any food, and not be negatively affected. Hungry, yes, but not faint, nauseated, or suffering from headaches. This has not been the experience of all my friends. If you are heavily loaded with toxins, you will probably be feeling sick during Day 0 and beyond as your body goes through a more intense detoxifying process. If you are already at your ideal weight, a Day 0 may be too difficult as you might not have enough fat stores to fall back on! Personally, I feel like starting the cleanse with this Day 0 doubles the impact, and is a powerful attention-getter for me (yes, I still go to yoga on that day!).

I definitely don’t want to gain the weight back. You only need to do three days if this is your first time doing a cleanse, or if your diet is pretty heavily processed and you are graduating yourself into it. One of my friends lost ten pounds in the first three days, and then went back to eating processed foods and gained it all back by the weekend. You have to start cleaning up your entire diet – boxed, processed, packaged junk, and much of the white pasta and breads that are normal for us to eat, as well as sugary and sweet things need to find their way out the door while you’re in the learning and changing process. That’s all detail work that we aren’t getting in to here – there are books, doctors and websites to help with that – so let’s just focus on the cleanse.

What if I can’t buy all that stuff …? Swapping things out is more or less fine, as far as I am concerned. If you have certain allergies, you may have to swap some things for others. I chose every ingredient for a reason – based on it’s liver-cleansing, mucus-cleansing, probiotic or protein properties or a hundred other factors; some things may not be available to you where you live, and you’ll have to modify. Do so mindfully, and read up on your replacement first if you aren’t sure.

A note on ingredients: Using processed, packaged or pre-made food is probably going to ruin your cleanse effect. Honestly, if you use coconut or almond milk, you should either make your own (the cheapest version), or buy it fresh and raw. This isn’t always feasible, but it’s something we can work towards!

If you don’t have all the expensive ingredients, like maca powder, chia seeds or hempseed, you can still do a version of the cleanse using only the basic (large) ingredients in every recipe. Those are added as protein, enzyme and other boosters, and are highly beneficial and strongly recommended – but don’t let a cash shortage keep you from working on your better body, now. You can accumulate items as you go – one bag of maca powder can last for several years, and a ziplock of chia seeds from the store can last for months!  Buying them all at once would definitely be cost-prohibitive for me, but I wouldn’t let it stop me from starting the cleanse.

Best of luck to you in achieving all your goals! Please leave me a comment and tell me how you are doing!

Preview and Download the Seven Day “Ten Pound” Cleanse (yes, it’s free, duh)

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Happy cleansing!

Mrs H
Clean it up on Facebook
We post smoothies on Instagram

P.S. From time to time somebody points out a typo in a recipe or instructions –
I think I’ve caught most of them, but if you find any let me know and I’ll update the PDF!

Home-Cured Bacon, Merguez Sausage, Cured Egg Yolks: Charcuterie and more

This post may contain Amazon affiliate links.
That’s how I earn my blogging income, so thanks for clicking through!

Dear cured but never ailing,

In our Food Lab Charcuterie Level One class, we got to play with a lot of really delicious, really wonderful pastured pork from Autumn Olive Farms. Their heritage pork is pastured, well-nourished and consciously raised. Read all the way down to find recipes for bacon, sausage, cured egg yolks and a special pork-belly dish!

Photo by Autumn Olive Farms; Berkshires in a cornfield.

Photo by Autumn Olive Farms; Berkshires in a cornfield.

The talented chef de cuisine Kevin Dubel, from Terrapin Virginia Beach, led an engrossed class through the steps of curing bacon, egg yolks, and grinding sausage at home. (Locals recognized the name of Terrapin instantly, but for our distant readers – it is the most elite and organic, sustainable and delicious fine-dining restaurant in all of Virginia Beach!) Students each prepared their own unique slab of bacon to take home and salt-cure in their fridge, and the self-selected flavors I saw flying across the table ranged from such traditional seasonings as black peppercorns and sage to more exotic choices like dried ghost pepper powder or kombucha. Everybody enjoyed a fresh charcuterie board, finished out with fresh cheese from Sullivan’s Pond Farm, and decanters of our famous farmhouse kombucha flowed!

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Students loved the chance to dig in and grind meat, add seasonings and experiement. We were blessed to have the expertise of Chef in our Food Lab; the pork for Terrapin is custom-raised, delivered from Waynesboro, VA, and chef breaks it down in his kitchen.  The salumi and charcuterie in the restaurant is house-cured and delectable – flavors are intense, fresh and undeniably delicious!  We loved the chance to meet with our readers and farm supporters, culinary enthusiasts and professionals as well as city-dwellers interested in eating better and living closer to their food.

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Home-Cured Bacon

Download home-cured bacon recipe here

10 pounds pork belly

450g salt, kosher (no iodine or anti-caking agents)

225 g sugar

50 g pink salt #1*

Optional: herbs, seasonings, peppers or other flavorings

1. In a shallow, wide bowl or pan, combine salt, sugar and pink salt, and add any additional flavors desired.

2. Use salt box method: roll pork belly in the salt and seasonings to thoroughly coat, and shake off excess.

3. Place in non-reactive bag or pan and set in a refrigerator. If in a bag, massage daily for seven days. If in a pan, flip every other day for seven days.

4. After seven days, remove and pat the pork belly dry. Smoke to an internal temperature of 150°F.  Alternately to smoking, place in 200°F oven until internal temperature reads 150°F.

5. Slice and enjoy!

*Manufacturers started adding pink color to their curing salts so chefs would not mistake it for regular salt. It is also called TCM (Tinted Cure Mix).  Pink Salt #1 or TCM is made up of salt and sodium nitrite; it is used for curing bacon, sausage, hams and other cured products that will be cooked. It is different from Pink Salt #2 which is salt, sodium nitrite and sodium nitrate, which is used for long dry cures such as salami or prosciutto. If you are concerned about sodium nitrites and nitrates used for preserving, remember there are more nitrites in a bowl of spinach than are used to cure an entire salame, and any cured meat that claims to be “nitrate and nitrite free” simply used a celery juice or other vegetable base, loaded with nitrites, to avoid using the sodium nitrite label. There is no nitrite-free cured meat.

Download home-cure bacon recipe here

More downloadable recipes from Food Lab Charcuterie: Level One

Charcuterie Level One Syllabus

Home-Cured Bacon

Merguez Unstuffed Sausage

Cured Egg Yolks

Download all of Level One in a single document!

For those interested in going further, the books recommended by chef are from Michael Ruhlman, the US authority on charcuterie and salumi and Chef Dubel’s mentor and teacher in the trade.

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) | Considered by chef to be the “bible” of the home curing world, this book has everything you need to carry off a successful venture in curing, smoking and salting your own foods at home. It’s a less intimidating world than you might think, once you delve in!

Salumi: The Craft of Italian Dry Curing | The techniques discussed in this book will be covered in our more advanced Food Lab charcuterie classes, but you can start researching now!

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Don’t strap your spurs on yet, there’s more!! The leftover slab of pork belly made a delicious staff lunch the next day, braised and slow-cooked in kombucha. Ready to try it out?

Staff Lunch Pork Belly

Download Pork Belly recipe here

One slab pork belly

Handful banana, carmen and green peppers, sliced into rounds

A few whole shishito peppers for good measure

A few whole beets, well-scrubbed

Kombucha

Salt, whole tellicherry peppers

Honey or maple syrup

Fresh herbs on the stem: oregano, thyme, sage and rosemary

1. Set a heavy Dutch-oven style pot over high heat. Gently sear the fatty side of pork belly.

2. While fatty side is searing, sprinkle meaty side with a two-finger pinch of salt, a scattering of tellicherry peppers, and a drizzle of honey or maple syrup.

3. Flip pork over, with fatty side on top. Turn heat down to medium. Again sprinkle with salt, tellicherry peppers, and a drizzle of honey or maple syrup. Pile with herbs, then heap in vegetables – peppers, beets, and potatoes if you wish.

4. Pour over pork one to two cups of kombucha, original or the flavoring of your choice. Cover pot and let cook slowly for one to two hours depending on size, or until tender and internal temperature reads 145F. Check occasionally and add more water or kombucha as necessary.

5. Let rest three to five minutes before slicing or shredding, and serve immediately to happy farm hands.

Download Pork Belly recipe here

Thanks for journeying through our Food Lab class with us!  What flavors do you think you’ll use for your bacon?  Any suggestions for our future classes?

Mrs H
Everything on our Facebook is fresh as a new-laid egg, but less poopy
Our Instagram pictures show that farming isn’t just a job, it’s a lifestyle

 

This post was shared on The Homestead Barn Hop