Halloween Pumpkin Carving 2016

Bacon

Brine ready for pork. Apple cider, brown sugar, salt, pepper and water. The pork bellies hang out in here for about 10 days.

After brining, the meat has to dry to form a pellicule so the smoke will 'stick'. Dried about 4-5 hours with a fan this time. then smoked for about 6. We haven't tasted it yet, but it doesn't generally fail me.

Go Nooks!

This photo makes me awfully proud. For all you non Facebook folks, a re-post of the Alaska Rifle full team promo picture that was posted today. Liam with his team from University of Alaska Fairbanks, ranked 6th in the nation right now. They will compete in the season opener this weekend against Air Force (7) and Texas Christian University (3).

Kim-chi

I tried my hand at some Kim-chi, its very garlicky and strong this time! Time to make some more bi bim bob...