willowsbnb's blog

I just tried a new method for making bacon. I took a local pork belly (thank you Adams Fairacre Farms) and cut it into two pieces. Instead of a wet cure I made a semi wet cure consisting of canning salt, brown sugar, molasses and Grade B maple syrup. It made a paste which I have rubbed on the bellies. Placed the bellies into zip lock bags and will cure them for seven days as opposed to the three that I used for the wet cure.

I just came inside from tending the bees.  The wonderful news is the stronger hive was just outfitted with a queen excluder and an added honey super.  There is at least the potential for some honey  for human consumption here at the Willows!  The weaker hive is no longer that, it isn't ready for a honey super but it is close. 

We are now serving our very own bacon!  Since we were able to locally source fresh pork bellies production has started on making our own bacon.  A wet brine that consists of Hudson Valley apple cider, canning salt, molasses, and brown sugar are used.  It is then smoked for five hours using our own apple wood.  Since we have a small apple and pear orchard and every Spring the trees have to be pruned it made sense to chip up the trimming so we could use it to smoke meats and cheeses. The good news for our guests is that this bacon is nitrate and nitrite free!