Makin Bacon.

Wednesday the 10th we started curing our own bacon.
We bought a fresh pork belly from the "Original Steer Market"
off 122nd and Division Portland Or. After cutting into bacon slab
sizes (4 pcs) I made a dry cure of :
one cup course Kosher salt.
one cup brown sugar.
one cup pure maple suryp.
This I worked generously into 3 of the bacon slabs. It seemed a little wetter
than I expected/wanted but slather I did!
The last slab I used a prepared cure I bought at Fred Meyer.
It's called "Mortons Smoke Flavored Sugar Cure".
This had sodium nitrite in the mix. I turn them every day. They will
stay in their cure for 7-9 days.

Spring Fever!

I finally put in my long awaited Aspargus bed. I put in Purple Passion and UC72. 10 of each.
Been meaning to do this for two years now.
Moved the blueberries up front in their new beds, dug up and moved my pathetic
strawberry "roots" that the chickens decimated this winter. They were showing some signs of life now that the chickens are properly confined. Planted turnip, kohlrabi,bokchoi and romaine
letuce seed. We'll see what takes. Next weekend potatoes!