In the midst of winter, we are in bacon.
I smoked another two pounds of home-cured pepper bacon this past week, one on of the two warmer days.
Before and after shots:
This is after a full ten days of curing the fridge at home.
Bacon
Published by Jeffrey Carter
University professor, voice teacher, choral director, singer, professional theatre music director, brother, uncle and great-uncle, Anglican, spirits aficionado, chef of moderate talent, NPR fanatic, proponent of the music of Herbert Howells and Elgar and Vaughan Williams, pianist, composer, theatre geek, dog love & cat hater, author & blogger, world traveler, Anglophile. View more posts
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