Ok found a butcher shop that will bring in pork bellies for me. I want to try making my own bacon. The butcher said to tell him how I want to order it, rind on or off, more fat cap, less fat cap. Don't know where to go from here. I say an older post from U tarted but I couldn't find the recipe from his post. Anyone out there have one that they could share. Every since the eggs landed on our porch, I have been stirred onto trying different things with it, and seeing how our bacon consumption has gone up as well, I thought it would be fun to give curing our own bacon a whirl. Any help or direction would be greatly appreciated.
Thanks, enjoy yourselves.
Large, small, and a mini