1 cup terrain, 1/2 cup miniatures, 1 tbsp Culinary Shenanigans
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.