Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A French style of smoked bacon called ventreche, made with wild boar belly. You can of course use regular pork.
Curing and smoking lamb bellies for bacon, and a great new (but old-school) local butcher shop here in CT.
You'll never believe how easy it is to make your own bacon at home. You control the salt, the sugar, and the flavors; and no preservatives or nitrates are needed. You'll never go back to that florescent-pink store bacon after you try this at home.
Candied. Bacon. Jerky.
This isn't bacon that's been candied. It's candy made of bacon - and then it's turned into jerky. How could you go wrong?
Bonus: Includes a sure-fire test to self-analyze what type of person you are. :)
I just set up a new batch of bacon to cure, with local, pasture raised pork. Here's how it's done.
Lamb belly makes amazing bacon.
Maple-smoked bacon made from scratch. (I even built the wood-fired oven it was smoked in.)
The mighty pig our American hero. She is more than bacon so GET IN MAA BELLY and enjoy a little ditty on the cloven hooved delight....
Making and hot smoking bacon, Canadian bacon,spicy pork loin, carne adovada, duck, and turkey.
Straight-off-the-cutting-board good. A 3 day brine and 2 hours of hickory smoke resulted in some terrific Canadian Bacon, April's Charcutepalooza "Hot Smoking" entry.