We're on a condiment kick here peeps! Homemade mayo is beyond amazing and well worth the effort! I've tried multiple ways of making homemade mayo, including whisking (holy mayo muscles!!), blender (what a waste of time and egg yolks), and the whole immersion blender in a mason jar. ALL. STUPID. I've had one too many mayo mishaps and have now abandoned all internet recipes. I figured I would try and find something that would work for me EVER FREAKING TIME and use equipment that most people will have in their kitchens. This one uses fresh lime juice, mustard, and avocado oil all whipped up with a trusty hand mixer (with the whisk beaters). It's, by far, the best mayo I've ever tasted and I'm super excited to share it with you!
I can get bitter about food.... super bitter actually! The fact that the food industry and health authorities have let our food supply get to this sad state of affairs is disheartening. You rely on doctors/government agencies to look out for your best interests...to do the right thing for everyone. It's a really sobering feeling when you realize that you're on your own. I look back at all the autoimmune issues I've suffered (years of swollen joints, crippling abdominal pain, blistered scalp/palms/feet, swollen eyelids/lips, hives, infections, anxiety, unnecessary surgery, weight fluctuation) and I wonder how many of those I could have avoided had I known a better way?? That's how this whole blog came about! I don't want people to suffer the same fate I did!
2 teaspoons nutmeg
4. Place pork belly in the fridge and let sit for 5-7 days. ***The longer it sits, the saltier it will be*** Five days was good for our taste buds.
7. Soak your wood chips for 30 minutes and preheat smoker to 200 degrees F.