I have been writing about our Whole 30 Journey for almost three weeks, and how surprising it has been in some ways (see Redefining Our Relationship with Food). One of the surprises is that while the food tastes good, it has lost some of its zest. Well…not anymore thanks to homemade bacon!!
That is right, I made it myself. The meat guy at Whole Foods overheard me telling Colson that we couldn’t buy bacon because of the sugar and he directed us over to the prepackaged section with the pork bellies that he just received because someone else wanted sugar-free bacon. I had heard about making my own bacon with pork bellies, but I hadn’t quite gotten a handle on it - I was kind of scared of what a pork belly looked like. Well, it looks like a big brick of bacon. Yay!
I quickly bought three pounds (stage 4 on the Whole Foods animal welfare scale), sliced it up, soaked it in some water and Celtic sea salt for about an hour, and fried it. Double Yay!! It was the best bacon ever, and no sugar to deal with!
Soaking for an hour isn’t the official way to wet cure bacon, and we aren’t going to dry cure it either. My one hour way was quick and effective and now my official way (although I may try an official wet cure.) The seasoning options will be fun to play with too. The final really cool feature is that these three pounds of bacon cost us just over $4. So much for the $10 a pound I was paying for honey cured bacon, which was inferior. Ha! Next I need to see how much my local, grass-fed pork farmer will charge me.
Now for the eggs. This is a bit of a rant against store bought eggs. I haven’t bought eggs from the store in almost four years, only purchasing from local farmers, with my premier farmer not feeding soy (victory!). Last week I had to purchase eggs from a store because I forgot to purchase extra for our camping trip.
What a tough and disappointing purchasing decision. They were scrawny, expensive and from Texas! How fresh could they be? Even though they were organic from Organic Valley farms, the yolks couldn’t stand up to the eggs that I normally purchase from a local farmer: pastured, non-soy fed, eggs from bug eating chickens.
And the size…for the price…blew my mind. Most people are experiencing rising food prices, but my local farmers have not had to raise their prices, thank goodness.
Here are a few pictures for comparison. The white eggs are from my local farmer. I know the third picture with the cute boy’s eye in the picture doesn’t show much comparison, but hey, he is cute and he is mine!