Charcuterie master Jamie Bissonnette of Toro and Coppa infuses classic Vietnamese flavors such as fish sauce, palm sugar and Thai bird chiles to Italian bologna. The result is a spicy, salty sausage that may become your new sandwich fixture.
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!
Cured meats are expensive and packed with chemical insanity. My feralized version is cheap and takes maybe five minutes hands-on. (Plus ten days of so of curing.) I'm not sure if it worked yet, but if it doesn't you can learn from my mistakes!
My first attempt at making bacon was a resounding success: proof that making bacon really is easy! Get a pork belly from a local farmer, order some pink salt and choose some favorite herbs and spices - Get ready for delicious!