Home Cured Duck Prosciutto – Part 2

A week ago I buried a duck a breast in a pile of salt for 24 hours then wrapped it in some cheesecloth and hung it to cure for seven days.  As you can see by the photo it looks pretty good.  What you can’t tell from the photo is how it tastes, and I…

Part 2 of the Making Bacon Experiment – Success!

If you read Part 1 you know I recently decided to up my game a little bit this summer by doing a Rumpelstiltskin on some pork belly and turn it into bacon.  For seven days I waited, kept rotating the pork belly, and watched.  Day 7 ended on Wednesday so I eagerly pulled the bacon…

First Attempt at Making Bacon – Part 1

For the longest time I’ve been wanting to try my hand at curing meat and making sausages.  I’ve been following a couple of charcuterie bloggers and have been fascinated by what they’re turning out.  Since I spend less time in the kitchen during the summer I figured now would be a good time to cross…