Urban homesteading is, in part, about independence—learning skills that will decrease your reliance on systems and entities you abhor. But sometimes it’s about interdependence. And lucky for me, I have an amazing bunch of friends. Friends with superpowers, in fact. Beer-making, meat-curing, bread-baking, food-pickling superpowers.
A few weeks ago, my good friend Shannan (who is definitely invited to live at my house during the Zombie Apocalypse, because she makes bacon jam and can build useful, pretty things with wood and tools) formed a new obsession—meat curing. She read and researched and imagined and fantasized, and she posted her meat musings on Facebook. Pretty soon, there was a long thread amongst three of four friends about the hows and whys and wherefores of charcuterie, and the only thing holding them back was the where. While a closet will do in a pinch, what you really need, it turns out, is a basement, kind of humid, dark, good air circulation.
That’s when I chimed in. Since my Sweet Feller set up his brewery in the basement kitchen, things have gotten much more clean and organized down there. In fact, there’s a shower down there that isn’t hooked up to plumbing at the moment. It’s the perfect space to cure meat.
So Shannan, who is fiercely organized and determined once she sets her mind to something, set up a Doodle calendar so we could find a date for meat hanging. She happened to mention, just in passing, that she had made some bacon jam recently, and would we like to taste it? (Of course we would!) I had visions of eating bacon jam by an open fire, so I suggested we start a blaze in the fire bowl in the backyard. Which brought about the suggestion of marshmallows. Then s’mores. Then s’mores with bacon jam. With John’s homebrew. (Like I said, superpowers.)
I had recently placed an order for blue dove oyster mushroom grain spawn and thought I might start the spawn that same afternoon with my friend Connie (maker of homemade tempeh — yep, superpower), who split the grain spawn order with me. The spawn didn’t arrive in time, however, but I told Connie she should come on over, anyway, since there was bacon jam and charcuterie. As it happens, she had recently come into a wild boar ham, so she was interested in attaining curing skills, too.
So here we all were—Shannan, Jen, Connie, Rachel, John, and me. Shannan had salted and seasoned a hunk of pork belly with salt and pepper, rosemary, and a bunch of other stuff and let it sit in her fridge for a week until it was firm to the touch. She wrapped and tied it in cheese cloth.
Today she brought it to my house. I had put a suspension rod over the top of the old shower stall for her use, and there it hangs. We discussed air circulation (she judged it to be adequate), temperature (just right), humidity (also good), and light (it’s quite dark in there once the light is out). She will check in on it every few days over the next several weeks to monitor its drying. Once it has lost 30 percent of its weight, it’s pancetta. All of this was just fine with me, on one condition–that she address me as the Supreme High Goddess of the Temple of Meat. When she had agreed to that, I gave her a key to my basement.
Then we moved outside into the backyard, where John had the fire going. We passed around the Charcuterie Bible and talked recipes, superpowers, and other possible things we could learn from and teach one another. Connie had brought a beautiful loaf of homemade bread, and Rachel walked in with two jars of her pickles. We opened the bread-and-butter pickles and ate them on top of slices of bread with bacon jam. Then we washed them down with John’s IPA and honey porter. A.Maze.Ing.
Bacon jam s’more. Photo by Shannan Palma
(Also amazing, it turns out, are s’mores with giant super-sized marshmallows, dark chocolate, and more bacon jam. Shannan burned her hand with a melted bit of marshmallow, but she finished her s’more before treating the burn. That’s
how good they were.)
Jen’s happy meat clap
While I am secure in my status as Goddess of the Temple of Meat, Jen really is the Meat Goddess. Over the weekend, she bought a wine refrigerator on Craig’s List brand-new for practically nothing.
Duck prosciutto curing in wine fridge. Photo by Jennifer Kuzara
It’s perfect, she says, as a meat-curing chamber. She also owns a 19th-century cast-iron sausage press, and she has been using this baby for years to make savory goodness. It took no time at all for her duck prosciutto to go right in to its new chamber. When Jen talks about these things, she gets a rapturous look on her face and does a happy meat clap.
These are the people you want to know anytime, because they are so cool, but in an apocalypse, you really want their skills and knowledge. That is why we are calling today Session 1 of the Apocalypse Academy. Today we covered meat curing. And next time, we grow mushrooms. When it’s the End of the World As We Know It, we’ll feel fine.