Making Bacon

We started making our own bacon when we saw Fareway had Pork Belly's on sale.  So with the help of some friends we gathered recipes, did lots of reading, and decided to jump in.  Our first batch was good but we want to make it awesome, so we are trying again.  Putting this here so we don't forget how much of what we used.  Will report back in a few days.

Ingredients:

• 3 Lbs Pork Belly
• 1/4 cup Kosher Salt
• 1/4 Cup Brown Sugar
• 3/4 tsp Curing Salt

CURE THE BACON

Rub the cure all over your pork belly.  Vacuum seal your bag and put it into a pan just in case any juices get out.  If you don't have a vacuum sealer just put it into a large ziplock bag.  Write the date on it, that way you know when you started your cure.  Flip the pork belly every day to be sure that it bastes evenly in the liquid that exudes from it. There will be quite a lot of liquid. Do this for 7-10 days. 

Ham Balls

If you have never been to Iowa and not had a ham ball you don't know what you are missing.  Try this recipe with cheesy potatoes and you will have a stick to your rib meal.  Try them you will like them.

1 lb ham loaf - see note
1/2 lb ground pork
1/2 cup graham cracker crumbs
1/2 cup milk
1 egg


For the sauce use

1 can tomato soup
1 cup brown sugar
1/2 cup vinegar
1 tsp dry mustard

Mix meat, graham crackers, milk, and eggs together and form into 9-10 balls.  Please in a large flat baking dish.  Mix soup, sugar vinegar, and mustard and pour over ham balls.  Bake for 1 hour at 350 degrees uncovered.  This recipe may be prepared ahead and held in the refrigerator until time to use.

*Note:  If you can't find ham loaf, use 1/2 lb ground ham and 1/2 lb ground pork to make up your pound of ham loaf.

Pulled Pork Sandwiches

2 1/2 to 3 lb Boneless pork sirloin roast
1/2 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Vegetable oil
2 medium Onions, cut into thin wedges
1 cup Root Beer
2 Tbsp Minced garlic
3 cups Root beer (two 12 ounce cans)
1 cup bottled Chili sauce
1/4 tsp Root beer concentrate (optional)
6-8 dashes hot pepper sauce


Trim fat from pork roast, if necessary.  Cut meat to fit into slow cooker.  Sprinkle with salt and pepper.  In a large skillet, brown the pork roast on all sides in hot oil.  Drain off fat.  Transfer meat to slow cooker.   Add onions, 1 cup root beer and the garlic.  Cover and cook the mixture on low heat setting for 8-10 hours or on high heat setting for 4 to 5 hours. 
Meanwhile, for sauce: in a medium saucepan, combine the 3 cups root beer and the chili sauce.  Bring to boiling, reduce heat.  Boil gently, uncovered about 30 minutes or until mixture is reduced to 2 cups, stirring occasionally.  If you like, stir in root beer concentrate and hot pepper sauce.
Remove the meat and onions from the cooker with a slotted spoon.  Discard cooking liquid.  Using two forks, pull meat apart for shredding.  Serve on your favorite bun.