Bring home the bacon
I made bacon! Yep, right in here in my home, I made bacon.
When I first read the recipe shared by well-known author and food writer, Michael Ruhlman, I couldn’t believe that making bacon was that easy. Yet, here was the author of Charcuterie (charcuterie refers to the art of salting, smoking and brining of meat, mostly pork), assuring all who read his books and website that curing bacon was accessible to the home cook. I am always up for a challenge and for the chance to learn something new. Rubbing my hands with glee I began to envision bacon.
The seasoning ingredients were things I had in my pantry. What I needed to get was some fresh pork belly (pork flap for those of us in the Caribbean) and curing salt. The most difficult thing to find …To continue reading, login with an active account or subscribe now.