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Cure your own bacon, folks. It's easy, as I've discovered recently with some great advice from people on this site.

:p True, but only to a point, for me. Define 'abnormal'... I've eaten turtle and crocodile eggs, dugong, crocodile and turtle meat, flying fox, several types of snakes and lizards, lots of insects...

Yep, that just put it on my 'never' list, too. You are braver than me, and I've eaten some HORRIBLE shit. :eek:

Butter in coffee? That's a new one for me. I shall try it, simply for the taste, because as croll said, when I am hungry, I eat. There is a lot to be said for a big breakfast. I can smash a kefir and...

I find that I need a lot more salt when I am exercising strenuously, and use this as a pretty good gauge for my intake. When I worked as a surveyor doing a lot of hiking in arid country, I would get...

I used flaked sea salt, and murray river salt, with similar results both times.

Two batches of bacon now, both worked wonderfully. Finished it all off on the weekend, and have another belly to cure now.

I used Gregpooles rub cure for the second lot, and tried drying it in the...

That sounds stunning... Gonna have to try it. When I get wild duck I am always a bit disappointed with the results when I cook it. This sounds like a great way to use use the meat. Cheers John!

Drying it in an oven is a good idea for those who don't have a smoker! One of those simple things I somehow failed to think of before I made one.
A smoker really isn't that hard to make, though. A...

That would turn out a bit like pastrami, yeah? You could eat it raw (as you could bacon, I suppose...)
Sounds good.

If you eat yogurt (and a runny goat's milk yoghurt works well with this, or a thick sheeps milk yog.)-
Yogurt, smoked paprika, garlic, black or white pepper, a bit of lemon rind. Use like a...

Let us know how it goes.

I actually decided to have a go at cooking with the oil I made, and used it to bake some pumpkin for breakfast, then a bit more to puree it. Bloody beautiful! The toasted flavor really added...

I'm doing a 2kg (4lbs) piece now, in a wet brine. I just scaled back a brine recipe from John Seymour's 'Complete Book of Self Sufficiency'. Mssg me if you want it.
Greg says in an above post that...

No worries. It is a lot easier than I thought. I'll try the cold pressing when our food processor arrives, and post an update.

Cool as. It seems a lot less fiddly than I've made this batch!
I'll let you know what the willow smoked bacon is like, for sure.

Throw it at passing vegetarians.

Heavy shit, sister. Good reading, though. That is terribly shallow of me, I know.
I feel like a big pussy for complaining to all and sundry that the river was cold for my swim, and muddy, after...

OK, we got oil. We let it separate overnight in the fridge, and then took the solid milk cake which formed on top and rendered that down over low heat, until oil split out and left a bunch of toasty...

Royale with Cheese to blame?

Thanks greg! The bags are a good idea. I did the whole belly in a wet brine. I'll try your rub next time, and portion it out.
I'll post how willow goes. I would have smoked for longer too, not...

If you mean to spike insulin or keep your carbs down, no, you can't - I think only organ meat has carbs (please correct me if I'm wrong). You could dose up on protein to levels that were above your...

Haha, my wife makes similar jokes. She called me a 'cell phone soldier'. It's gonna get worse when I actually start, I'm sure.
Thank-you ma'am. ;D

Have a look at Sisson - No gut there! I've seen pretty fit guys with quite a bit of body fat, by generally accepted standards... Some dudes also have that strange build where their abs 'balloon' with...

Thank-you, and to you in your career.