After much trial and error over the last year I’ve settled on a standard cure for smoked bacon.  I started with the smoked bacon recipe from Charcuterie and made my variations from there.  I like a sweeter bacon but also want the bite of the pepper.  I enjoy the dark syrup more than the brown sugar, but I’m Canadian and have easy access to excellent pure maple syrup.  A nice fatty pork loin works just as well as a belly if you want an English cut bacon.

5 lb pork belly (or loin)
1/4 …

Every burger has to go on something and traditionally that means a bun.  Bread is out simply because it gets soggy and you can’t handle the burger anymore, and there is no way to eat a burger other than picking it up!  Yes I’ve seen people eat a burger with a knife and fork but we all know that’s just deviant behaviour.
For the ultimate burger experience I like a bun that fits the patty nicely, isn’t too soft as to squish up and doesn’t get soggy and has sesame seeds …

I’m new to the “locavore” movement, or trying to eat only locally produced food.  My wife saw a sign up for a new CSA from an organic farm this spring and the items at their stall at out local farmers market always looked good so we signed up.
Most CSA’s operate this way: you sign up for a full share or a half share and receive a box of produce every week for the growing season (sixteen weeks in our case).  We were told a full share would feed two people …

I can’t imagine a hamburger without cheese, so I guess it’s cheeseburgers only for me.  Over the years I’ve tried dozens of types of cheese on my burgers and have come to a conclusion: nothing gives a mighty cheese flavour like processed cheese slices or “American” cheese.
Gourmet burger recipes call for sharp cheddar, gorgonzola and any number of strong cheeses for the simple reason that you need a bold flavour to just be able to taste the cheese, and still you need a whole lot of it.  Processed cheese accomplishes …

For any burger fan it comes down to grill or fry.  I enjoy both and like to change it up now and again.  For either technique you want the same thing: a nice crust on the outside and a juicy center: pretty much the same thing as steak.
Which leads to patty formation and what actually works.  I’ve tried leaving the meat loose and barely forming the patty but that leads to the burger being so loose when you eat it there’s no cohesive mouth feel.  That doesn’t mean go the …

I am on a burger quest.  I love hamburgers, or more precisely cheeseburgers.  That glorious combination of beef, cheese and produce piled on a fluffy bun is the ultimate pairing of raw ingredients.  Don’t try and pass off anything pre-made to me: I want it all fresh and made to order.  Beef quest will focus on five items: meat preparation, meat cooking, cheese, the bun and toppings.
Let’s start off today with the meat.  A great burger to me is 100% beef: we don’t need to add pork, veal or bacon …