17 April 2012

Face Bacon

I didn't take as many pictures as I would have liked, but the first thing that went into the cure chamber was a pork cheek. This pork cheek was cured and then hung to dry for 3.5 weeks. I wasn't sure how it would turn out, but it was pretty fantastic. You may know this as guanciale, but I prefer to call it face bacon.

12 April 2012

Housemade Pastrami

trimmed brisket

brisket in the brine for 10 days

smoked and ready for the slicer

pastrami on rye