There are a lot of things we have learned in our short time owning a little farm. Some are dramatic (cows trying to leap fences) while some are so subtle and so simple and yet provide tremendous joy.
One such item is lard.
I have made “American-style” bacon, pastrami, guanciale, corned beef, jerky, and a few other items that now fill our freezer. In most cases I have found that you can definitely save money by doing it yourself, but it certainly takes time and effort.
Now that you have your own pork belly, we should talk about one of my absolute favorites, pancetta.
I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give. -Thomas Jefferson
I have purchased all kinds of bacon over the years. From the thin, slimy stuff, to thick-cut, “artisanal” bacon, and now my very own.
Here are three super easy, super quick, relatively painless, and somewhat unique ways to make fajitas with your skirt, hanger, flank, or sirloin steaks!
For all - 2 lbs skirt, flank or sirloin
People ask us all the time "what else can I make with all of this delicious ground beef?" I mean, we LOVE cheeseburgers and spaghetti sauce but how about mixing it up?
We do just that and it has become a regular on rotation at the Smith house.
