I cut half of this to make Pancetta, and the other half I cut into tow pieces to make a traditional Bacon and a sweet and spicy bacon courtesy of fellow Clevelander Michael Simon. I cured both pieces of bacon for ten days, I then took them out of the fridge, rinsed them off, dried them then put them in the fridge for 24 hours.
pellicle. This happens to be a fancy word for the proteins that build up on the outside of the meat that will help the smoke adhere to your meat. If you skip this step the smoke flavor will be more bitter and will not adhere to your meat. I used a combination of Hickory and Apple wood for this bacon. I love the sweet finish off apple! I prepped my smoker and let it come to 200F, then added my wood chips. I then added my meat and let it smoke until the belly reached 150F.
AMIK and hang some Lardo for them.
Sausage Debauchery Not only a great blog, but an amazing online store.
Remember, know your Chefs, and Love Your Meat!!!!