Capital Bar & Grill Chef's Blog

Write up on our Pulled Pork Sandwich

www.arktimes.com/blogs/arkansasblog/2009/01/woo_pig_12.aspx

 A cool write up on our weekly (every Thursday) pulled pork BBQ sandwich

House Made Saurkraut

 Sauerkraut is something that I picked up with Greg Higgins at "Higgins Restaurant" a few years ago.  It was intimidating the first few times I helped.  Greg usually took care of the maintenance and tending to the cabbage, but I looked out on it from time to time.  It was something that he took great pride in because of his passion for Alsatian cooking.  The choucroute was always a big hit in the restaurant.  We use our kraut on the Reuben.  Which is also made with our house made corn beef (another posting) and house made rye bread.   When finished we saute it with duck fat, onions and juniper berries.  A very traditional take on the cooking of sauerkraut for choucroute.   Making the kraut is easy, it just takes good mixing and a constant eye to make sure the mold isn't getting the best of the batch.  We chop the cabbage and mix it with the appropriate amount of salt.  Next we start to pack and punch it into the crocks.  Its important to pack into layers so that you force the salt to expose the water from the cabbage to form the brine needed to ferment properly.  We do this in layers so that its easier to punch.  Once you have the crock nearly full (leaving some room for a plate or bowl) we press the sanitized bowl or plate on top of the cabbage and put the lid on for storage.  At this point we label and date it so that we can keep track of the day it was put down to ferment.  Usually the cabbage is ready in ten days, but sometimes it could take fourteen days.  This all has to do with the room temperature which is best at 60 to 70 degrees Fahrenheit.  It should be checked everyday for the first few days to make sure the brine is taking okay.  If the cabbage does not release enough water to create a brine, it will be necessary to add your own salt water solution.  Certain cabbage produces more water than others, my theory is it depends on how fresh the cabbage is or isn't.  These are the only pictures I have right now, and I promise to come up with more very soon.  Some finished dishes would be cool, or I would like to put a choucroute like dish on soon.  At least before it gets warmer,  maybe a little riesling or sylvaner to go with the meat and cabbage.

     

Full Spectrum of Bacon Pictures

More Bacon Pictures

The Bacon

Making our own bacon was one of the first things on our list to pursue.  Once we had experimented a few times and had a product that was mouth wateringly delicious it was hard to ever consider going back.  The smoke, the cure, the smoke cured pork straight from the alto sham smoker was something so special it was given a name; the "Bacon Moment".  Its a revered moment that if you are around to witness, you'll notice the silence of a person after they try a small bite.

The best part is that its simple to make. First source a good product. We use Berkshire Hogs from the Missouri Co-op group.  Then develop a salt/sugar/aromatics rub that works and rub down the pork bellies throughly.  Cure them (rotating daily) for ten to fourteen days or as long as your patience holds.  Rinse lightly and store overnight on cooling racks in the fridge to let them develop the PPF, or Proper Pelicle Formation.  This will ensure the acceptance of smoke in the bellies.  Roast and smoke the meat at 300 degrees Fahrenheitt for around two hours or until they obtain an internal temperature of 150 degrees Fahrenheit.  This is that "moment" to slice off a few pieces and share with all around.  Its slightly sacrilegious not to do this, its too good...

Hang the bellies overnight or until firm and cooled.  

You'll never go back.