Smokin’ Bacon
February 13th, 2011 · 3 Comments · Recipes
After a week in its “cure,” our 6.6 pounds of pork belly has taken on a mahogany hue, is firm to the touch and is starting to look a whole lot more like bacon than raw pork. In other words, it’s time to smoke our bacon. As part of the Charcutelapalooza project, we are following the recipe […]