Well, I had a heart attack in 2010. Damn near died, I guess.
They talked like I needed to become a vegan.
Yeah, right!
So I'm... compromising. I avoid red meat.
Not a huge chicken fan. It's OK, but hey, not 7 days a week like the wife likes it.
But I do like pork. So Bacon, Pork Loin for Jerky, Pork Loin roasted in the Air Fryer... heck yeah!
And Salmon is my new "Rib Eye Steak".
My goal is to live till I die.
So far, so good.
I'm goin out happy.
I have a Loin curing for Disco's Back Bacon (Canadian Bacon). I watched his video and well, same as Canadian, is the Pepper Bacon. So today I ground up some peppercorns for Pepper Canadian Bacon with the loin I'm curing.
Bag opening on the 15th, plan to attend. LOL!
The ceremonies will include a wash and soak cycle, a pat dry, and a peppering. (I have to check about before or after Pelical forming) I think it was after, but that doesn't make sense to me. I'd think before so the pepper sticks bettermore.
But either way, that's the current course.
I just tonight pulled a pile of Pork Loin chunks to play with. Jerky to make, a pork loin roast, and start another Canadian Bacon curing. If there is room in the freezer, it's time to make bacon.
(Sorry Disco, I'm in the USA. Besides, you use funny measuring spoons.)
So there you go Nanuk, now you know more than you wanted too.
If you make your Jerky with a teaspoon full of cayenne pepper, you'll understand the jerky requiring too much beer. I like 1/2 tsp. Works well with my choice of swill. LOL!