My Charcuterie/Salumeria journey is detailed here. The making of Prosciutto,Gauncaile,Pancetta,fresh and cured sausages, and a variety of Italian cured meats! Lonzino,Pastrami, Bresaola and many more! Also incuding our slow food journey, buying and eating locally grown fresh food whenever possible..
Sunday, October 16, 2011
Maple Bacon done
12 Lbs gone in the freezer today. Worked perfect skinless.
Cold smoke or hot smoke? I've only done hot but think I might try cold next time.
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