Hog (Octopus Publishing, 2015), is a 352-page love letter to all things porcine, featuring more than 150 proper pork recipes from the snout to the squeak. Author Richard H. Turner, Hawksmoor executive chef and founder of Meatopia UK, is a man who loves and respects pigs deeply. Turner provides industry expertise and features guest contributions from a host of international chefs and cooks. With features on everything from the most relevant of the 200 breeds developed to pastoral piggery, butchery, buying pork and more, everything you could possibly want in a pork cookbook is here.
• 7 ounces smoked bacon
• 3 tablespoons smoked sea salt
• 2 tablespoons light brown sugar
• ½ teaspoon fennel seeds
• ¼ teaspoon black peppercorns
Great with fries, or just as a seasoning where the mighty talents of bacon are needed! On gastro-pub bars you occasionally see boiled eggs served with celery salt, a lovely bar snack based on a classic gull’s egg preparation. Bantams or “banties” are miniature hens known for their feisty nature. I’ve teamed their eggs, lightly boiled, with smoked bacon salt.
1.Preheat the oven to 350°F.
2.Take 2 heavy metal baking pans and 2 sheets of nonstick parchment paper. Sandwich the bacon between the parchment paper sheets and the 2 heavy metal baking pans. Bake in the oven for 30 minutes, or until brown and crispy.
3.Remove from the oven and lay the bacon on paper towels to cool and dry out.
4.In a food processor or blender, pulse-blend the dry bacon to a fine powder with the remaining ingredients. Sprinkle over a clean tray and let stand to dry further. When completely dry, blend once more. Store sealed in airtight jars to use as needed.
More from Hog:
Reprinted with permission from Hog:Proper Pork Recipes from the Snout to the Squeak by Richard H. Turner and published by Octopus Publishing, 2015.