Tag Archives: bacon

Makin’ Bacon

February 12, 2018 by
Photography by Bill Sitzmann

Perfecting a fat slab of bacon at home is a skill worth practicing. Your friends and family will thank you.

Bacon is made by dry-curing or brining pork belly and then smoking the slab(s). Most store-bought bacons use nitrites and nitrates as a preservative, come from commercial farms, and are often frozen and thawed. If you have access to pigs—or know a farmer—you can make bacon locally sourced from organic pork, and you can make fresh bacon without the synthetic preservatives.

Nitrites and nitrates save the bacon’s color, prevent the fat from going rancid, and inhibit bacteria growth. But there are competing opinions about the health impact of consuming nitrites/nitrates, and the World Health Organization has linked the compounds to cancer in humans.

As an alternative, salt can be used in larger quantities to brine and essentially cure your at-home bacon. It won’t keep as long as nitrite/nitrate-rich bacon, but you’ll find the slab disappearing quickly once you get a taste of it.

SMOKED JALAPENO BACON RECIPE 

I use the same brine for many things that end up on the smoker. The ratios are easy to remember and simple to adjust as needed. In the end, it produces consistent results. It is actually a modification from a Betty Crocker turkey brine recipe I found many years ago. A similar whole brined turkey recipe is still offered by Betty Crocker. I have been toying with the same basic ratios of that recipe and they work for many meats.

The duration of the soak and the presence of additions such as brown sugar and sliced jalapeños make this brine a bit different than that of your Thanksgiving turkey.

—3 pounds pork belly
—1 pound sliced jalapeños
(or more)
—1 gallon water
—1 cup kosher salt, or more to taste
—1 pound brown sugar (or if you’re me, you’ll use the whole bag—be warned, this bacon will then burn in the frying pan if not carefully tended to. But it’s worth it.)
—1 tablespoon peppercorns
—1 tablespoon coarse ground pepper (optional)

DIRECTIONS:

Trim the skin from your pork belly, if you prefer.

In a large bowl, crush the jalapeño slices thoroughly. This aids in extraction.

In a large boiling pot, boil one gallon of water. Remove from heat.

Stir in salt, brown sugar, peppercorns, and jalapeños. Simmer until cool.

Submerge the pork belly in the brine. Refrigerate for 7-14 days.

Remove the pork belly from the brine after 7-14 days and rinse. Pat dry.

Rub the pork with ground pepper if you like.

Smoke indirectly at around 200 F for 3-4 hours.

Your bacon is done. Slice it. Fry it.

Go ahead and try a strip, and then tell me if you don’t eat the whole slab soon after.

The same general recipe works for other smoked meats with minor modification to the instructions. For example, try this same recipe with trout, but don’t leave them in the brine for more than 24 hours. Try it on chicken breasts (depending on the cut, smoke for 2-4 hours) or pork ribs (which could smoke for 6 hours or more). Be adventurous.

Feeding your friends and family delicious homemade bacon is a great way to make them appreciate you.

Visit Betty Crocker at bettycrocker.com/recipes/brined-whole-turkey for the brined whole turkey recipe that inspired this smoked jalapeño bacon recipe.

This article was printed in the January/February 2018 edition of Omaha Home.

Jeannie Ohira and Joseph Pittack

June 20, 2013 by
Photography by Bill Sitzmann

Summer is in full swing in the metro, bringing the kind of heat that make us all want to scream for some good old-fashioned ice cream. Jeannie Ohira and Joseph Pittack, the brother-sister duo and proud owners of Ted and Wally’s Premium Homemade Ice Cream at 12th and Howard streets, can accommodate those cravings with their all-natural ice cream available in some tantalizing and daring flavors.

Both Omaha natives, Ohira and Pittack began their ice cream careers by working at Ted and Wally’s under previous owners Dave Kirschenman and Julie Gilbert. In 2001, Kirschenman and Gilbert decided to sell the shop and Ohira and Pittack were up for the adventure.

“I called Joe, who had moved to Lincoln to go to school to become an English teacher, and said ‘Hey, do you want to come back, try to get a loan, and run this?’” Ohira says.20130506_bs_3374_Web

Her brother was onboard, and the two quickly rolled up their sleeves, staying faithful to the founding philosophy of quality and community but making some modifications along the way. The partnership proved to be not only ambitious but successful, too. Under Ohira and Pittack’s ownership, the shop switched to using all-natural ingredients purchased fresh from local merchants. In order to accomplish this, they created their own recipe for the ice cream base to replace the previous one purchased from Hiland Dairy. The result was a more costly and labor-intensive process but one that has earned awards for Ted and Wally’s, as well as loyal customers both locally and out-of-state.

“It’s a product we make in-house, made from scratch, and nobody else has our recipe,” Pittack says. “Ted and Wally’s in the Old Market has been doing it since 1986, so it’s an Omaha tradition. We have generations of people that come in here now.”

Ted and Wally’s unique flavors are what garner the most attention. Sure, the shop offers traditional flavors, such as chocolate and vanilla, but Ohira and Pittack tend to showcase more creative selections they’ve invented themselves. Sometimes, shop employees and the public chime in with flavors they’d like to see.20130506_bs_3379_Web

To date, Ohira and Pittack have created more than 1,000 ice cream flavors, not including variations. Some public favorites include Monica’s Unicorn Farts, a cotton candy-marshmallow-cake mix with Lucky Charms and sprinkles. Suggested by a Ted and Wally’s employee, the flavor was a big hit, as was Mr. Cigar, a cigar-flavored ice cream celebrating the birthday of Mr. Cigar at S.G. Roi Tobacconist. Another customer favorite is Quit Yer Job and Eat Chocolate, a concoction of chocolate mousse ice cream with chocolate chips, brownies, and Oreos. But those flavors, albeit tasty, are tame compared to some of the other creations Ohira and Pittack have come up with.

Some of the more unusual flavors have been bacon, fish, and prime rib. Sriracha ice cream has been on the chalked menu board, as well as jalapeño. Recently, Ohira created a new flavor featuring grilled octopus, which, she admits, “is probably not going to be a big seller.”20130506_bs_3462_Web

As for what inspires these nontraditional flavors, everything is game. Sometimes, a friend’s story will spark an idea; other times, it’s a book. Ohira says she must’ve created at least 100 new flavors after reading Eat Me: The Food and Philosophy of Kenny Shopsin. But most of all, Ohira and Pittack credit their culturally diverse family—as well as their own preferences for variety and newness—with being big inspirations for Ted and Wally’s unique selection.

“I get bored doing the regular stuff and like to try different things,” Ohira says. “I remember people used to say that we have weird flavors. One of those was cotton candy, which isn’t that far out there. But now it’s way more fun and people are a lot more receptive.”

Ted and Wally’s Premium Homemade Ice Cream
1120 Jackson St.
402-341-5827
tedandwallys.com