Friday, March 2, 2012

Cured Meat to Cure the Wait

While waiting to unveil my big terrain project for upcoming adepticon, check out some bacon! This simple process involved some pork belly and a curing recipe from any of the many homemade salumi and sausage making books.

It took about three weeks for this 1 lb piece to fully cure. This is actually pancetta, the Italian version of bacon, in that it is simply cured, and not smoked like our American bacon.

This coupled with a successful first attempt at sausage making, means that soon I aim to have all sorts of charcuterie hanging in my fridge.

2 comments:

  1. You need to move to Colorado, the land of good beer and great snow boarding. I have a kitchen you are more than welcome to experiment in. That looks delicious.

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  2. i keep getting these offers to move other peoples kitchens... why dont people move to where my kitchen is... haha

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