Oink, Oink – I love bacon

Share this article

I love bacon. Not the pale, store-bought, watery then brittle-when-cooked nitrate stuffed strips, but the old-fashioned kind that smells like meat when you fry it in a pan and that lingers in your mouth, with a subtle, sensual pork taste. Sure, you can get it at the larger farmers’ markets, but who wants to drive for half an hour and queue for 15 minutes to buy half a kilo of tasty smoked goodness?


BB&F surprised me with a bonus at the end of my first year of employment. Instead of setting it aside for a rainy day, I decided to take my friend Maggie’s advice and buy something for myself to a Kamado Joe Classic III charcoal grill with all the accessories. Their tagline is: “A Kamado Isn't Just A Grill. It’s A Lifestyle.”


Of course, I jumped in with both feet. Why bother with something as prosaic as grilled chicken when I could go big? I ventured online to sites like Amazingribs.com and Reddit and watched countless Smoking Dad BBQ YouTube videos. I read the spirited discussions about the merits of home-curing and different varieties of charcoal. I read countless blogs penned by adventurous women and men who were curing their own meats and making sausage. Yowza. And who is the inspiration for all this innovative grinding of meats into chilled bowls?


I confess that I’m wild about Michael Ruhlman. Not MR himself, but his approach to food preparation. I learned that the guru of goodness is a man from New York, who graduated from Duke University with a degree in literature. He’s a prolific author, but that’s not why I’d do his laundry. How can you not admire someone who said: “he best things in life happen when you get carried away.” After drooling over the blogs regaling us with Charcutepalooza tales, I decided to buy his book, Charcuterie.


I sourced a pork belly from Vinces’ Market in Sharon. The thing weighed almost 7 kilos and came complete with a thick skin that took me a while to surgically remove while not slicing off my fingers in the process. The tiny nipples on the belly were a bit of a turnoff, but I persevered. I divided the belly into three chunks, that fit easily into large Ziploc bags.


Post-cure, the bellies were firm and well streaked with fat, but what was best of all were the thick layers of meat in between. I used a mixture of Insta-Cure, brown sugar, salt and fresh-toasted ground red/black/white peppers, cardamom and juniper berries. I double-bagged everything and tucked them onto a shelf in the downstairs fridge, weighed down by a case of pink grapefruit cups for 8 days.


I turned the packages every day and watched the meat transforming from soft and flabby to firm and muscular-looking. Sounds like a workout regimen!  Cold smoked for 8 hours over pecan wood and – wow. The only issue for me is getting the slices thin enough. I splurged on a slicer so now I’m cranking out gourmet bacon slices.

The Food Network lists 50 ways to add bacon to recipes – here’s the link. Bacon guacamole, maple bacon donuts, bacon ice cream, bacon popcorn, chocolate dipped bacon, bacon wrapped dates, bacon wrapped tater tots, dips and bread – oh goodness, I’m in love.


Then again, I’ve been surfing for salted caramel and chocolate recipes. Dieting be damned. The flavour punch of salty sweet, meaty, crunchy would be amazing.

Recent Posts

by Hyacinthe Miller 22 April 2026
Passion is defined as a powerful emotion or intense feeling about some one or some thing . It can be positive, like joy or romantic attraction or negative, like anger or avarice. We often talk about passion as though it's a luxury, something to pursue once the practical business of living is settled. Or if someone is passionate about music or art, the environment or, yes, writing, that passion is somehow over the top or not quite proper. But passion has a way of refusing to wait politely in the corner. Plus, passionate people usually are interesting. Write passion into your stories with energy. Don't censor yourself or hold back - you're creating characters with a range of emotions, wants and needs. When you edit your work, make sure you've seasoned the story with elements of passion. That's what readers want to see on the page. Stop for a moment and think about what kind of passion would make you sit up and pay attention. It might be a hobby you set aside years ago but still think about, or a person or project you wish you had not abandoned. Who was that special person who influenced how you see the world? Books that opened your mind in ways you could not have expected? A work of art that made you stop in the middle of a museum and catch your breath? A piece of music that brought you to tears? Passion is all around us, if we simply take the time to stop and hear or see it. It doesn't have to be explosive or shocking, either. Let's be curious about the world around us. It's never too late to let passion be the plot twist in your life story, the unexpected turn that reframes everything that came before it. For me, writing fiction has been exactly that — a thread I kept returning to, no matter how many other obligations filled my days. The first story I wrote was called Whiffy the Skunk. I remember reading it to my younger brothers, and how satisfying it was for my ten year old self to hear their laughter. When they asked for more stories with bigger adventures, I knew that I'd found my calling. I was a writer. Creative possibilities don't announce themselves with fanfare. They appear quietly, as a pull toward something you can't quite stop thinking about. Pay attention to that pull. It knows where your story is going.
by Hyacinthe Miller 17 April 2026
Every writer I know is waiting for something. The right moment. A longer stretch of time. The fully formed idea. The confidence that what they write will be good enough. Here's the truth: writing confidence doesn't arrive before you start. It builds because you started. Sure, it's daunting to be faced with a blank page in your notebook. Or to have to watch that blinking cursor on the vast expanse of unfilled space on your computer screen. The thing is, that inspiration you're holding on to won't suddenly appear. You have to sit down and do the work! You don't need to write a novel today. You need to write 300 to 500 words — a scene, a moment, a fragment of something that interests you — and call it done for now. Lower the bar until it's easy to step over. Then step over it every day. Progress beats perfection every single time. The finished page, however imperfect, is infinitely more useful than the perfect page that exists only in your head. Yes, you are a writer. You can do this, one word, one sentence, one paragraph at a time. Short stories, scenes, small fragments of writing all count. Start with confidence, because confidence is a decision, not a feeling. And don't forget to give that writing a title, and include the date when you save it, especially on your hard drive. As those pieces of work add up, you'll have a visual marker of your progress.
by Hyacinthe Miller 14 April 2026
A Not-So-Quiet Revolution
by Hyacinthe Miller 11 April 2026
Your character’s Wound-Want-Need Triangle is the story engine that drives everything.
by Hyacinthe Miller 9 April 2026
Here’s a snippet from a conversation early on in Kenora’s interactions with Jake...
by Hyacinthe Miller 19 March 2026
The Lake Decision - 3
by Hyacinthe Miller 16 March 2026
The Lake Decision - 2
by Hyacinthe Miller 14 March 2026
The Lake Decision - 1
by Hyacinthe Miller 14 March 2026
...About the word 'Black'
by Hyacinthe Miller 11 March 2026
Bernice was my mother's name. It's still difficult for me to say that out loud. She's been gone for years, but I have so many happy memories.. Thanksgiving and Christmas were always busy, happy times for our family - music, laughter, food, company, drinks and desserts aplenty. As the only and firstborn girl, I spent a lot of time in the kitchen learning from my mom. The purpose wasn't only cooking, though. In the warm, scented confines between the countertop, the stove and the fridge, we'd chat about almost everything. She'd listen to my adolescent tales of woe or triumph and I'd hear snippets of her life story before and after children. My three younger brothers learned the basic culinary skills when they got older, but their main objective was to taste whatever savoury or sweet item we were preparing.
Show More