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 9, 2011
Maple Bacon
Started a whole side in Maple Bacon today. Trying skinless. Will be ready to rinse and drain Sunday the 16th, put in fridge to dry a day and smoke on Monday the 17th.
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