House Smoked Bacon and Sweet Honey Nectarines.

Meat-eaters will clamour for Michael Symon‘s new cookbook, that hit bookstalls, last week. It contains 120 new recipes for beef, pork, poultry, lamb, goat and game, and luckily Michael doesn’t shy away from the unpopular bits either, (the book contains great ideas for veal hearts, sweetbreads and tripe). His house bacon, though, caught my eye, as I’ve always wanted to try making my own bacon at home. Due to my kind and generous friends over at Random House Publishing, (thanks Emily! Thanks Allison!) they agreed to part with the recipe for Michael’s House Bacon from the newly released book for my blog, (you lucky readers and subscribers!) together with the Honey Nectarines recipe, which I think would be a great side-dish to any of the meat recipes in his new cookbook. Enjoy!


From Michael Symon’s new cookbook “Carnivore”
Michael says Bacon is like a good pair of Levi’s; it’s never goes out of style. He also says by mixing and matching your own favorite herbs and spices you can customize this recipe to suit your own tastes.
To get other recipes, or to order the book, click here. 

3 tablespoons kosher salt
1 teaspoon pink curing salt
11⁄2 tablespoons packed dark brown sugar
6 pounds fresh pork belly

1) Mix the kosher salt, pink curing salt, and brown sugar. Thoroughly coat the pork belly with this mixture, making sure to use it all. Put the belly on a rimmed baking sheet and cover it with a piece of parchment paper. Put another baking sheet on top of the belly and weight it down with a few heavy cans or plates. Put it in the refrigerator to cure for 7 days.

2) Rinse the pork belly in cold water and put it on a baking sheet lined with a rack. Refrigerate the belly, uncovered, overnight to dry it out a bit.

3) Prepare and set a smoker to 200°F. Using apple-wood chips, smoke the pork belly for 1 hour. Continue cooking the belly in the smoker, without smoke, until it reaches an internal temperature of 160°F, about 3 hours.

4) When the bacon is done, remove it from the smoker and refrigerate for several hours. It will keep for 1 week in the refrigerator or up to 2 months in the freezer.


From Michael Symon’s new cookbook “Carnivore”
Michael says this is great with grilled meats, but also great spooned over vanilla bean ice-cream.
To get other recipes, or to order the book, click here. 

3⁄4 cup dry rose or white wine
Juice of 3 limes
14 cup honey
1 shallot, minced
12 nectarines, pitted and quartered
3 tablespoons chopped fresh mint
3 tablespoons pine nuts, toasted

1) Bring the wine, lime juice, honey, and shallot to a simmer in a small non-reactive saucepan over medium heat. Add the nectarines and cook until the mixture is syrupy, about 20 minutes.

2) Gently stir in the mint and pine nuts. Serve hot or at room temperature.


Photographs by Jennifer May
To order Michael Symon’s new coobook, “Carnivore”, 
click here.