Today I got my Pink Curing Salt in the mail! I'm so excited! I also bought 5lbs of Fresh Pork Belly. Tomorrow, I will be starting the week long process of curing my own homemade bacon! Well, I can't say my own. I am going to be using the recipe given by Michael Ruhlman on his website at
http://ruhlman.com/2010/10/home-cured-bacon-2/ . He is the author of a couple of the books that I want. The one I really want is:
Charcuterie: The Craft of Salting, Smoking and Curing
Now, I'm sure that I will alter the recipe a teeny little bit to my own liking but this is definitely some new and uncharted territory. If you want to share my journey, I will be posting pictures as I go so we can learn this together! I just couldn't wait until Garde Manger in the fall at school. I had to dabble in this a little before I learned how in class.
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