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.