Ramblings 29 Nov 2007 11:06 am
It’s Bacon!
Oh yes. I am finally taking that culinary leap into curing meat. What better way to start than with Bacon? Who doesn’t love bacon (I mean besides veggies and people who don’t eat meat with 4 legs)? Exactly. So today I am purchasing 15 lbs of pork belly (as illustrated above) in the hopes of making several types and flavors of bacon.
Actually, that’s all the detail I have right now, I just thought you should know. Tonight I butcher. More to follow…