Tuesday, June 17, 2008

Bacon again

It's our wedding anniversary. I'm making bacon:


Three batches of bacon, each weighing more than three pounds.



We bought over ten pounds of pork belly at Rudolph's meat market in Deep Ellum today. Back home, I cut it into three chunks and applied the basic salt cure described in Ruhlman and Polcyn's Charcuterie. In a week, I'll smoke it.

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