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Charcuterie/Cheese | |
| Salt 2% Cure #1 0.25% Sugar 1% Cinnamon 0.1% Clove 0.1% Allspice 0.1% Black pepper 0.25% Orange Zest 0.4% Christmas jam 0.25% * 3 Cups Cranberries 1 Pint Strawberries hulled (or 10 oz frozen strawberries) 1/2 Pint Blackberries 1 Orange, segmented 2 tsp Orange zest 1/4 tsp Cinnamon 1/4 tsp Ground clove 4 Cups Sugar 1/2 Cup Water 1 - 3oz Box of pectin | |
| Christmas Jam 1. Pulse cranberries and orange in food processor (slight chop). 2. Add strawberries, blackberries, orange zest and spices. Pulse again, but do NOT puree. 3. Stir together fruit, sugar and water into pot. 4. Cook 2 minutes on low to melt sugar. Bring to boil. 5. Boil on high for 1 minute, add pectin, bring back to boil for one minute. 6. Remove from heat and ladle into sterilized half pint jars. 7. Process in water bath canner for 10 minutes at full boil. Shut off heat leave in pot for 5 minutes. Remove and cool on towel 24 hours. Bacon Combine everything but jam and water together Combine the Jam and Water separately Coat pork with curing spice mix evenly Place Pork in a bag, do not seal Spread 1/2 of jam mixture on one side then 1/2 on the other side Seal the bag, cure 14 days flipping daily Remove from bag, rinse of jam and allow to set in the fridge uncovered for 24 hours Cold smoke for 12 hours over cherry, rest 12 hours without smoke (if its below 40 you can leave it in the smoker, otherwise refrigerate uncovered). Cold smoke and additional 12 hours and let rest an additional 12 hours. | |
Unrated | |
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