February Charcutepalooza: Bacon

February 15, 2011

So a few weeks ago, I came back from TipTop Meats in Carlsbad with a nearly five-pound pork belly. Only I had no pink salt (that’s salt with nitrites, for you folks playing along at home). When it finally arrived, I had to defrost the pork belly. Then it had to cure in the bacon-curing […]