1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
ground ginger
ground cumin
olive oil

3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.

bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

Originally posted 2013-05-25 01:16:00. Republished by Blog Post Promoter


2-3 pound pork shoulder roast
2 cups blueberries
½ cup apple juice
¼ cup maple syrup
1 teaspoon cinnamon
1 teaspoon dried parsley
½ teaspoon dried sage
¼ teaspoon nutmeg
lots of salt
dash of black pepper
4-5 strips of bacon
fresh parsley, chopped (to garnish)

Place pork roast in the slow cooker. Pour in the apple juice into the bottom of the slow cooker. Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries. Cover and cook on low for 8 hours. Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful. Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces. Take half of the diced bacon and mix with your newly shredded pork. Mix together. Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip. Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley. Serve.

bacon recipe courtesy of: Juli, PaleOMG: Paleo Recipes, January 16, 2013

Originally posted 2013-06-01 01:27:00. Republished by Blog Post Promoter


yields four servings

1 pork tenderloin (1.7 lbs (800g))

6 oz (170 g) of Beaufort cheese 
12 slices of bacon
2 tablespoons of olive oil
Salt & pepper
Preheat oven to  400° F (200° C – Th 7). Remove silver skin and remaining fat from pork tenderloin. Cut tenderloin in the middle without getting to open more than one side. Leave extremities closed so cheese doesn’t escape when cooking. Dice cheese and stuff inside tenderloin. Season with salt and pepper. Wrap bacon slices around pork filet mignon and tie it up with kitchen string. Dispose wrapped tenderloin in an ovenproof dish. Pour a dash of olive oil, add salt and pepper and bake in oven until bacon looks crispy and inside is entirely cooked.
bacon recipe courtesy of: French Cooking for Dummies, October 31, 2011

Originally posted 2012-06-19 08:44:00. Republished by Blog Post Promoter

Chestnut and Concord Raisin Salami


Growing up, we always had a garden and, alongside the garden, we also had an enormous mass of concord grape vines. When we were there in early October, there were pounds and pounds of concords bending the vine, so how could I resist bringing home a bunch? One of my first thoughts was making raisins with the concords, but the problem I found was the enormous number of seeds.


After trying to manage the concord raisins by simply spitting the seeds (delicious but tedious), I took a step back and thought of what to do with these things. First, they were delicious – far more complex than regular concord grapes and sweeter than regular raisins. Second, they were dried – in my mind that would figure into how I used them. Finally, to get the seeds out, I would likely need to destroy the beauty of the raisins.

The last two thoughts took me directly to a dry cured sausage. Thoughts of classic fall flavors led to the addition of roasted chestnuts to the sausages. Chestnuts are one of those things you hear of in songs, but rarely in non-song life. Once you taste a good batch of chestnuts, you understand how they have taken such lofty song status. I find them to be a great pair with Midwestern, sweet fall grapes.



With that thought, into the oven went the chestnuts. After peeling the roasted chestnuts, they were chopped and cooled. Once the chestnuts were cooled, they were added with the seeded concord grape raisins to ground pork along with baking spices. After binding the pork, raisins and chestnuts, I stuffed them into hog casings.



For a day, the sausages waiting at room temp to ferment and then they went into the smoker. Given the add-ins discussed above, two obvious fuels for smoking were chestnut hulls and dried concord vines. After a few hours of cold smoke, these were hung up for a few weeks until they lost 30% of the hanging weight.


The raisiny sweetness and the smoke are the most prominent flavors of this sausage. Initially I was worried about the chestnuts going rancid during the curing process (I was reassured by Travis Grimes and Rob Levitt), but they held up well. They feature less prominently flavor-wise, but their mellow sweetness comes through in the finish.

Chestnut and Concord Raisin Salami

1 1/2 pounds ground pork
1/4 cup concord grape raisins, seeded
9 chestnuts, roasted and chopped
14 grams salt
5 grams dextrose
3 grams curing salt #2
2 grams granulated garlic
2 allspice berries
2 coriander seeds
2 cloves
2 fennel seeds
A few rasps of nutmeg
1 tablespoon ramp kraut juice (to start fermentation)

Step one: Combine all ingredients in a large bowl and mix to bind.

Step two: Stuff into hog casings, making sure no air remains in casings.

Step three: Leave at room temp to ferment for 24 hours the cold smoke for 24 hours.

Step four: Hang at 55-60 degrees to dry for 3-4 weeks until 30% weight is lost through evaporation.

Originally posted 2013-11-05 00:39:19. Republished by Blog Post Promoter

Bacon Stuffed Potato Balls


You can’t really go wrong with bacon, cheese and potatoes. Thrown these Bacon Stuffed Potato Balls in a deep fryer, and you’ve got an addictive appetizer that is perfect for your next football party. Double this recipe to feed a hungry crowd. Substitute your favorite cheese if you’re not a pepper jack fan. These taste fantastic on their own, or spice it up with the addition of your favorite hot sauce or spicy seasonings. Mmm!


1/4 lb ground pork
5 slices of hickory-smoked bacon, chopped
4 oz. pepper jack cheese, shredded
Instant mashed potatoes (6-7 servings worth)
2 eggs
1 cup flour
Hamburger seasoning to taste
Vegetable oil for frying
Garlic powder (optional)
Extra handful of shredded pepper jack cheese (optional)

Make 6-7 servings of mashed potatoes by following the directions on the box. If you like lots of flavor, add some garlic powder and a small handful of shredded cheese to the mashed potatoes. Then chill the potatoes for 1 hour in the fridge. May substitute cooked, fresh potatoes.

While the potatoes are chilling cook the bacon in a pan over medium heat then place on a plate with paper towels to absorb the extra grease, then chop into bits.

Brown the ground pork over medium heat and season the pork with hamburger seasoning. Once browned, drain the grease and put pork into a medium-sized bowl. Add the bacon bits and toss pork and bacon to mix well. Cover bowl with foil to keep warm and set aside.

In a small bowl, whisk together the 2 eggs. In another small bowl, combine the flour with some hamburger seasoning and mix well.

bacon-stuffed-potato-balls3 bacon-stuffed-potato-balls4

When ready to make your potato balls, toss in the shredded cheese with the pork mixture.

Pull out the chilled potatoes and form palm-sized patties. Spoon in a pile of pork and cheese mixture. Fold the edges over the filling to form a ball.

Heat a medium-sized skillet over medium heat and pour in vegetable oil so that there is about 2 inches of oil in the pan.

Dip the ball in the egg wash until completely covered, then roll in the seasoned flour.

Place balls in the pan and cook until the outsides are golden brown. Use a slotted spoon to remove balls from oil and serve immediately. Makes about one dozen large Bacon Stuffed Potato Balls.


The post Bacon Stuffed Potato Balls appeared first on Bacon Today.

Ham Shank Terrine

Life has been busier than normal and the time I spend in the kitchen, one of my favorite ways to unwind, has been inconsistent. In an effort to simplify and refocus my kitchen hobby, I went back to an ingredient, ham, and a preparation, terrine, I feel both comfortable with and inspired by.

I found ham shanks at an old German butcher shop near my parents home in Wisconsin. While not quite an off-cut, it is not prime real estate in a butcher case with smoked sausages and thick steaks and chops. I asked for whatever they had left and received 3 smoky and richly colored shanks wrapped in paper. When I picked them up, I didn’t have a good use for them, but we prepared for a party, I found a large collagen casing. I had never used a casing to stuff a terrine, but I thought, if I could make it work, a terrine encased in smooth casing would make a clean presentation.

Figuring that keeping things as simple as possible would make up for my relative absence from the kitchen, I kept the ingredients to a minimum and made sure to supplement the shanks with terrine insurance, pork trotters. After boiling the shanks for around three hours. I pulled the pink meat from the shank bones and as much of the trotter goo from the hooves. Once the meat was pulled, the gelatinous stock from boiling the shanks and trotters reduced and was added with a few heaping scoops of dijon to the still steaming pork. I whipped the pork until it was shredded and sticky with stock.

Then by hand, I stuffed the ham into the casing, tied it off and chilled it between sheet pans overnight. The next day, the terrine had clearly set. Later in the day, I removed the casing and sliced a bunch to serve. It had set very well without being overly gelatinous. The terrine had a beautiful cross section with the deep red of the outer most smoked shank, the pink of the remaining shank and the milky white trotters. Visusally, it was where I wanted it to be. The flavors were straight smoked ham. Simple and smokey with just a touch of sweetness.

Sometimes “straight forward” is not a desired outcome. This time, it was just what I needed. This ham shank terrine had just enough adventure to be exciting. Projects like this pull me back into the kitchen and hopefully gets me back into the habit.

Ham Shank Terrine

2 ham shanks (about 3-4 lbs. in total)
1 onion, chopped
3 carrots, chopped
3 bay leaves
1 tablespoons black peppercorns
2 pork trotters, split
375 mL white wine
2 tablespoons dijon mustard

Step one: Add shanks, onion, carrots, bay leaves, peppercorns, trotters, and wine, then add water to reach the top of the shanks. Add two large pinches of salt.

Step two: Boil for 3 hours. Remove shanks and trotters. Strain liquid and begin reducing it.  Soak collagen casing in warm water.

Step three: Pick meat from trotters and shanks and add it to a mixing bowl with dijon mustard. Whip with a paddle attachment and begin to add reduced stock until it will take no more. Taste and reseason, if needed. Keep in mind, ham is salty.

Step four: Begin stuffing, by hand, the ham into the casing. Keep tamping down the ham and squeezing out air bubbles. Once you have added all of the ham (should be about 2′ of tube meat in a large summer sausage casing), tie off the tube and then tie it off again.

Step five: Press terrine between two sheet pans with a little weigh on top in your fridge overnight.

Step six: Remove casing and slice about a centimeter thin.

Note, you can easily do this in a loaf pan or with plastic wrap in a torchon shape.