haha! I thought you'd be looking for recipes that contain bacon as a major ingredient.

I'll bet that Annie has answers for this one. :)

Hmm, cumin, hadn't thought of that, thanks. That would be great added in some bean dishes. I think I'll try honey too, I usually buy local a few jars at time so I always have that on hand.
So for your ham did you do all the combo above and was it spicy? My husband loves spicy but I just can't handle heat. I do have a bunch of smaller hams that I froze though and I could do small ones in a spicy rub later on. Did you just do it by taste?

One of the coppa that I have ready to smoke I did a fennel and garlic rub and it smells soooo good. I'm really hoping that one turns out. I did a paprika, cayenne rub on the pork loin. I'm hoping it turns out like a nice peameal, but didn't want to risk it so I only did one and froze the rest for later.

I did my maple syrup in the crock pot this year. Since I only had a small batch to do I just would put it in and leave it for a day. I didn't even have to do anything to it. It was great. I think I'll do that again next year instead of boiling it down. Of course right at the end you'll want to put it in a pot, but for the initial part it worked great. That way I could just do the daily sap.

Doing 2 hogs at one time makes for a lot of work, that's for sure. By the third day straight of cutting and prepping cuts I was dreaming about it. It's honestly the best pork I've ever had though, so we'll do it again next year. This was our first year with pigs.

party_music50 Sorry about that, I guess I should have been a little more clear. I'm ok with having some acutal recipes that use bacon though. LOL Only problem is, doesn't bacon go with everything. ;)

My spice mixes vary quite a bit depending on what i have. Right now i have many since i've been making spice and pickling mixes for charity.

A couple new ones to me are mesquite powder and beet root powder that both add a bit of sweet along with my maple. I don't use much sweet as we like savory so i balance the sweet with more spice, soy, ac vinegar etc. Rhubarb is a great addition from the garden for sauces.

Hmm interesting about the rhubarb. Last year my dad gave me two more transplants so I'll probably have quite a bit come June. Maybe I'll have to give it a try.
I also have loads of beet varieties so I may just have to dehydrate some this year. I mean it is where they get table sugar from anyway so I'd imagine you could easily dehydrate and grind your own. I really only like beet leaves and fresh beets anyway and the rest of the household hates beets. Usually my livestock get lots of treats in the fall, but perhaps this year I'll have to hold some back.

I'm definitely more of a savory person as well.
Thanks for the tips.

I grow Johnny's tall top just for the greens...just get little beet marbles come fall...i do grow the yellow beets for roasting and chips. Love beets.

I hate that they taste like dirt. LOL Weirdly I don't mind them raw though.

I like that flavor, but i call it earthy. : )

Now i want a steak, with roasted beets and greens w/garlic chips, smashed potatoes...duck bone broth starter, rhubarb pie.

A cannele' tomorrow morning with crispy bacon, poached egg, corn muffins, maple syrup...