http://www.idahofoodies.com/2011/01/charcutepalooza-makin-bacon-part-i/ Food in Idaho Tue, 31 Dec 2013 16:31:11 +0000 hourly 1 https://wordpress.org/?v=3.8.41 http://www.idahofoodies.com/2011/01/charcutepalooza-makin-bacon-part-i/#comment-51 Sat, 29 Jan 2011 19:59:55 +0000 http://idahofoodies.com/charcutepalooza-makin-bacon-part-i#comment-51 That’s a great looking piece of belly!FYI, Himalayan salt isn’t the pink curing salt. It doesn’t contain nitrites. Nitrites prevent botulism spores from growing.It shouldn’t really affect the safety of your finished product since bacon is cooked well-done before eating. It might make it less piquant and your bacon may turn browner but it should still taste very delicious.I’m sure you will do well with this.

]]> http://www.idahofoodies.com/2011/01/charcutepalooza-makin-bacon-part-i/#comment-50 Thu, 27 Jan 2011 23:23:44 +0000 http://idahofoodies.com/charcutepalooza-makin-bacon-part-i#comment-50 love everything related pigs – HOGS – oink oink !

]]> http://www.idahofoodies.com/2011/01/charcutepalooza-makin-bacon-part-i/#comment-49 Mon, 24 Jan 2011 14:27:20 +0000 http://idahofoodies.com/charcutepalooza-makin-bacon-part-i#comment-49 heh heh, you said "makin’ bacon"

]]> http://www.idahofoodies.com/2011/01/charcutepalooza-makin-bacon-part-i/#comment-48 Mon, 24 Jan 2011 02:46:25 +0000 http://idahofoodies.com/charcutepalooza-makin-bacon-part-i#comment-48 Looking good! You are ahead of me! My pork belly arrives tomorrow, and I am still waiting on my pink salt. Go Jess!

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