It was a good day, starting with bisquits made with lardo, smoked jowl bacon and eggs. Nothing fancy right. Just some good ol southern influenced soul food. The jowl meat is truly off the chain. Side by side of the bacon it is really it's own thing. Similar to regular bacon but quite distinctive. It has a European name but I cannot recall what it is. It does'nt matter, It's just good.
Katie fired up a couple different soups for the day. The first was a classic french onion soup made with Coffelts Farm beef broth and onions grown on island by George Orser at Orcas Farm. The other soup was split pea made with the pork stock and ham hock. This is all what one my call peasant food which in m opinion is the best food on the planet. Unpretentious, authentic cooking using on hand, local ingredients. It's what I would call living close to the bone or what others would perhaps say as living high on the hog. Anyway you say it, it's all good. It is good to be alive.
We're pretty much in pork heaven here right now. I smoked the jowls and a litle bit of the bacon. I have a cheapo smoker but it works quite well. I used all alder wood just by using that as the wood for the fire. It's a bit heavy sometimes but good if you dont over do it. I took everything to 150 degrees. I'd like to try some fruit woods that may create a less intense smoke flavor. I aslo have the to be ham in a brine soultion. Another few days in the brine and then I'll lightly smoke it and finish it off in the oven. Looking forward to that. It's all fun. I'm a newbie in this department so its all experimentaion. It never hurts to have a chef as a friend. Thanks Geddes for all of your help and guidance. My cooking skills are getting kicked up a notch.
Today? rendering some of the leaf fat I think. I'll be using some of the lard to make pie dough for holiday pies. We're swimming in pumpkins, apples and all kinds of other fruits and berries that we put up earlier in the fall. I'll make a few pies and tarts and pop them in the freezer for later use.
I'm hoping to host a few farm to table dinners here this winter. Hopefully that will come to fruition so We can share some of the goodness with our customers. I'll keep you posted.