Charcuterie

Virgil on October 18, 2014

See part 1 – Charcuterie – Bacon and Pancetta See part 2 – Bacon and pancetta finished curing – part 2 The pancetta looks lovely after a day of hanging, it has a nice fat sheen on it and smells heavenly. Thirteen or so days to go. On to the bacon. I let it sit in the […]

Continue reading about Smoking the bacon – part 3

Virgil on October 17, 2014

The bacon and pancetta have completed their seven day curing process. If you want to see part 1 of this series, please check out Charcuterie – Bacon and Pancetta. The first article explains how to prepare a pork belly for bacon and pancetta and getting them into their cures. The key with the curing is that […]

Continue reading about Bacon and pancetta finished curing – part 2

Virgil on October 10, 2014

Last Christmas, my brother-in-law gave me the book, Charcuterie, by Michael Ruhlman and Brian Polcyn. This book teaches how to prepare all manner of cured meats. I have made duck breast prosciutto and beef bresaola so far. Now, I am foraying into luscious pork belly with bacon and pancetta. I started out with a 7.5 […]

Continue reading about Charcuterie – Bacon and Pancetta