Bacon Blog Day 4: A Cure for the Fever
Thank you so much for sticking with me and following along on this process. I'm really enjoying this project and I would especially like to thank Bob for allowing me to use his blog. So let's cure this piggy's belly! I've cut it up into smaller pieces so we can try a couple of different cures. I'm using a recipe out of Michael Ruhlman and Brian Polcyn's Charcuterie. I love this book and even if you aren't even going to cure meat, it's great reading. I also recommend their Whiskey-Glazed Smoked Chicken and their Smoked Scallops. I've also made their…