Quote:
Originally Posted by Wormius
Back to pork though, I think I might give curing bacon a go. Need to clear some fridge space first.
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We're having pork belly at my house this week.
I blame the previous posters who put up pictures of their pork belly burnt ends. Now I have a fridge full of pork belly from Costco.
Pork belly burnt ends for supper today.
Kenji's sous-vide/deep fried Porchetta tomorrow.
Homemade bacon in about a week.