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Some folk in my family want me to trim and throw out the meat and fat (and little bid of gland) behind the nipples on the belly. I think that's wasteful and unnecessary. It's a small part of the side but I've never noticed an off flavor between that portion of the bacon and the rest of it...

I always thought a rasher was a measure of quantity. An acquaintance of my wife says it is a type of bacon popular in Britain. I Goggled "rasher" and behold, something I had never heard of. It appears to me to be pork loin with the bone removed and few inches of belly still attached...

I'm curing two jowls for quanciale. Right now they are resting one on top of the other in the fridge. Any problem in having them touch while they cure? Thanks, Max

Hello, I'm curing a 4 lb pork loin with the intention of smoking half to make Canadian bacon and rolling the other half in fine corn meal to make peameal bacon. I've never eaten or made peameal bacon before. Any tips about applying the cornmeal to the cured loin? There is some discussion in...

I'm attempting a whole ham and could use any advice or recommendations. I read the Hamonster post from a year ago but still have some questions. I would like to brine the whole leg using Ruhlman's recipe but without injecting (I'm not opposed to injecting but I don't have the equipment and...

I'm making bacon to give away for Christmas presents. I have labels and a vacume packer. What I have not been able to source is some kind of backing to put the bacon on before I seal it up and freeze. Last year I used cardboard cake boards that I cut to the appropriate size. Unfortunately...