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This was my second try at making bacon. The first attempt was good but came out a bit too salty IMO. This batch was much better IMHO. I dry cured both batches using the recipe from Charcuterie. I cut a 12 lb belly into 4 manageable slabs and cured them in ziploc bags for 10 days with the...

I am making my first attempt at bacon and using the Charcuterie book recipe as a guide. I have a fresh 10 pound pork belly that I have been curing in the fridge since last Saturday. In the book it recommends 1/4 cup or 25 grams of dry cure per 3 - 5 pounds of meat. A little later it says to...

I am thinking about trying some fatties tomorrow. I am planning on picking up a few rolls of various Jimmy Dean flavored sausage. I want to stuff some with onion, peppers, garlic and mushrooms. Should I sauté the veggies before I make the fatties or will they cook with the meat? I am planning...