FREE Ebook: Did Someone Say BACON?

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Did Someone Say BACON? (Vegan Nightmares Series)
My son is crazy about bacon (well, sometimes I am, too. lol)..so I want to know how other bacon lovers incorporate it in their meals. I will try to make mine healthier (maybe add veggies, or something), because that's just me being me. :D

Food Friday

First, a huge THANK YOU to everyone who took the time off from their busy schedules and post their Food Friday links!

Wishing everyone a Blessed and Happy New Year! <3

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The Featured in Food Friday player for this week is....

Ms. Chelo who owns the blog Home and Bahay, with her blog post: Caldereta: A Kin to Beef Stew

Caldereta is one dish that I love eating, but haven't really tried cooking. After reading Ms. Chelo's delicious food post  (together with her yummy food shots) I told myself it's about time I give it a try! Whether you've tried it yourself, or not, why don't you check out her own version of caldereta...I think you might like her version, too!

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My food post for this week is something really easy (and quite common, lol): Bacon and Potatoes in Scrambled Eggs

Ingredients used:

• Eggs (two)
• Bacon (roughly four slices, chopped)
• Potatoes (two medium sized, diced)
• salt, pepper .
• milk (around a tablespoon)

What I did:

• Place bacon on hot pan (no need to add oil) and brown. Take the cooked bacon out of the pan and remove most of the oil, leaving just enough to fry the diced potatoes.
• In the meantime, beat the eggs together with the milk, salt and pepper.
• When the potatoes are done, pour in the egg mixture. Top with the bacon bits.
• Take out of the pan whenever you want; personally, I like mine 'fully cooked'. xD

Ate that together with an apple and some buttered toast, with my coffee. That was my lunch a couple of days ago. I am a breakfast person, meaning I love having breakfast any time of the day! LOL :P

Reminder: Please link back here (you may use the Food Friday buttons located on the right sidebar, or a simple text) if you're playing... and don't forget to visit other players as well and leave them some comment love! thank you.♥
*if you have problems with linking, do send me a message (or make a comment below) since I might be able to help...would hate to miss a food post from you! <3

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Curing ...

About a decade ago (yeah, THAT long! LOL) i used to enjoy curing my own meat (usually bacon and longganiza) ... but after a couple of years I must admit i got tired of it. I mean, it is much more convenient (and definitely faster!) buying them at the supermarket!

But those were the days when I wasn't really that concerned with the additives they put on those processed food these days ... so now I am thinking of curing my own bacon again. Since I seem to have lost my recipe (and my mom's recipe isn't around) ... I have decided to search for one that will suite my taste.

Here's what I read from a certain site:

Curing ingredients

Salt is the primary ingredient. Sugar is added to offset some of the salt's harshness. A combination of 3 pounds salt and 1-1/2 pounds sugar, either white or brown, is a basic mixture. There are several commercially prepared cures comprised of this basic mixture. Some have added spices and flavoring to give a characteristic flavor, aroma or appearance.

A cure mixture that performs well under home curing conditions consists of 7 pounds meat curing salt, 4 pounds sugar (white or brown) and 3 ounces of nitrate (saltpeter -- optional). This cure produces a milk-flavored bacon.

Applying cure

If commercially prepared cure is used, apply according to the manufacturer's instructions. If you prepare your cure according to the suggested recipe, apply the cure at rate of 1/2 ounce per pound fresh belly. If you cannot weigh the ingredients and bellies, you can put the cure on by sprinkling the skin side and by rubbing the sides and inside well with the cure. Hold the belly on edge and tap gently on table to remove excess cure. The amount applied will equal about 1/2 ounce per pound.

Curing time

Stack the bellies crisscross no more than four layers deep on a table that is tilted to allow the moisture to drain away. Plywood on a set of sawhorses works well. Place the bellies in a well-ventilated, odor-free room and allow to cure 7 days. If the bellies freeze before 7 days, allow them to defrost and add one day to cure for each day they were frozen. After curing, the product should be smoked.

I don't have a smokehouse, so maybe I'll just do some more revisions after that. Hopefully, my family and I will get to enjoy processed food with less (or zero!) harmful additives someday! :)