Thursday, December 9, 2010

Bacon Part II - Curing

The pork belly is in the cure, it's giving up its water, and is taking on the characteristic color.

Getting there!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. This is better than any soap opera. Don't miss the next exciting episode folks!

  2. About as exciting as watching paint dry.... I am not a patient man by nature, this is a long process for me to wait for. I hope the result is worth it!

  3. Hi David; I think you ought to visit this blog (if you haven't already):

    Vrtlarica recently published an article on constructing a smokehouse, which might interest you.


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