Bringing Home the Bacon

The other day I fulfilled a lifelong dream of mine and made a side of bacon, Ol what fun it is to cure meats
Pork Belly all cleaned and ready to cure...


Day two of curing in a mixture of Salt, Cracked Black Pepper, Mustard and Maple Syrup


After Five Days curing and Three hours in the Smoker I was really impressed how much flavor the cured belly retained from the smoking

Oscar Wilde

"To make a good salad is to be a brilliant diplomatist–the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar."