Of course after my recent purchase of a whole pig, bacon was certainly on the agenda for one of the slabs of belly. Unfortunately, bacon does not come off the pig ready to go — first you have to cure it, then you need to smoke it! We will walk throug
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.