Those who have followed this blog for a while (or have met me in person) already know that I’m a fan of home-made charcuterie: bacon, sausage, ham, pastrami, etc. Over the last few months, the quality and consistency of said DIY projects has gone up considerably from our initial wonderful-but-inconsistent results.
Behold:
While I didn’t actually prepare the cure for either of these batches, I did take at least my share of time at the smoker to insure their juicy-salty-goodness.