Tag Archives: Salt Cure

Making Bacon! It’s is Easier Than You Think

Home-Cured Bacon By MICHAEL RUHLMAN | Published: OCTOBER 12, 2010 Photos by Donna Turner Ruhlman Home-Cured Bacon (adapted from Charcuterie) —Order five pounds of fresh pork belly from your grocery store, the pork guy at your farmers market, or from a local butcher shop. —Buy a box of 2-gallon zip-top … Continue reading

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Charcuterie is the meat of the matter

  Karen Pinchin tells us how Charcuterie is the meat of the matter.      

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