Ooo…I think pork belly is one of my favorite foods!! Would love to know your curing ingredients and process 
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Looks beautiful!
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Has anyone watched Chefs Table episodes on Netflix? I’ve watched and rewatched quite a lot of them and found them so inspiring! The journeys of perseverance and finding what they’re true calling / purpose was, really resonated with me. 
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Ya know, i always wondered! Thank you.
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First time ever…so for know I am following this
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Thanks! I’ll give this an in depth read later…for now work is calling. Have a lovely day
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Indeed, a very trail blazing Michelin restaurant here in London -Bibendum- had pictures of the Michelin man on the wall! Good knowledge reminder to me.
I used to frequent these restaurants, now not so much at all. It is such a divisive thing. But some are absolutely worth their meals in gold…
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Recently, it was good. Though was like watching big brother or the circle in parts too. I don’t mind that, I liked it.
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Once upon a time, I cured bacon. In fact the coldest Week of the year when we were pretty sure that we could be outside butchering meat without it going bad but of course being thawed out enough to be able to cut we would butcher, and process meat. We hung the whole hams and the bacon slabs in the smokehouse to smoke. We made homemade sausage. We took the intestines down to the creek to wash them out in the running creek water. Those were the casings for the sausage. Some of them may have come from the grocery store, I don’t remember, but they were also intestines.
We ground the sausage meat and then stuffed the casings with the sausage. We made wonderful wonderful sausages with wonderful seasonings and hung them in the smokehouse also. We made lots and lots of ground “breakfast” sausage meat just to put in the freezer unsmoked. Lots of ground hamburger meat and Chili meat, stew meat.
We also made big chunks of venison and beef jerky and hung them in the smokehouse. That was delicious. I loved to eat that lean Jerky with a piece of cream cheese on it and some lime juice. Delicious.
Big huge chunks, thick. Not these things that you see that are an eighth of an inch thick .
We made liver sausage and blood sausage. The liver sausage was good but to me the blood sausage was just gross.
They would cut the jugular vein of the animal and let it squirt out and catch the blood for the blood sausage.
Also had the tenderloins.
Tenderloins from the beef, tenderloins from the venison, and from the pork.
And all the different cuts of steaks, whatever you call the different steaks. And would wrap them up in butcher paper for the freezers.
We also made tamales. @Juli1
They were wonderful, they were delicious.
I’ve made tamales a lot of times since. I remember one time picking the meat out of a hogs head. That’s probably my least memorable tamale making time.
The other times were more traditional and wonderful.
Some of my favorites were made with raisins and rice and we called them New Year’s tamales.
We also made lard. We rendered lard. There was a certain kind of lard that was called sheaf lard. It was the finer lard that you would use for baking.
There’s probably lots I’m forgetting and it was a very long time ago and I was drinking then.
Exciting for you @Thirdmonkey that you are curing your bacon. The best bacon I ever ate in my life was the bacon that we cured ourselves.
This butchering was a process that lasted a good bit of a week. I don’t remember exactly how long the hams, bacon, sausage and jerky would stay in the smokehouse.
Looking forward to seeing your results.
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Interesting.
I knew there are vegetarian fish sticks, but balls are new to me.
You can be proud of you, for your resistance and finding other things to do!
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Hi Matti,
they are not vegetarian, it is “vegetable-fish-balls” …
So it is some kind of surimi and this sort is mixed with vegetables. There are also some with tofu in it… I am a bit obsessed with this stuff atm. There are several sorts at the asian markets, these ones were realy good! Yum.
Okay there are some food additives in it, but it’s not that bad, otherwise my skin, that is a sensor for bad incredients would freak out. 
Thank you, I am proud for every sober breath I take.
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It is making me so curious…
I love it when special stuff is shared in this thread. 
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I have really been trying to stay off of streaming. And yet, food and psychological games???
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Before I saw that they weren’t vegetarian, I looked up a recipe. My kids would love this!
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I have really been suffering from a burning stomach. So simple, rice and beans with chili powder and cumin.
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Thanks for the recipe!
You eat chili, when you have problems with your stomach?
That sounds counterintuitive.
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Just very mild chili powder seasoning. No, no chili! 
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Cold wet and rainy.
Good day for some cinnamon apple and raisin oatmeal with honey
Ezekiel Muffy with a low fat cheddar slice.
Low fat chedda tasted fine. Only 15 mg cholesterol
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I have so much oatmeal in my basement. I really need to start eating it. It’s all expired but it’s oatmeal…When I say “so much” I mean cases and cases. I think cinnamon apple and raisins would do a lot to pep up that wee bit of “stale.”
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