Not Pancetta.

Today is Martin Luther King Day, and i think the question on everyone's mind is, "Can we talk about bacon?" Umm... yes. Actually, for me, this question is second only to, "How can i avoid my racially charged grandfather on a day requiring epic conversation." I can't.
So recently i home cured some bacon. It's delicious, and if you want to make it you should get this book:

So basically you get a pork belly (skin on):



Coat it in a dry cure rub (Kosher Salt/Sugar/Curing Salt{pink Salt}) Whooa Double parentheses, so intense. If you want it savory (who doesn't) add a ton of slightly crushed black pepper corns, garlic, and bay leaves.



Do almost nothing for a week, wash off all the junk, and walla! You've got bacon. There's, like, more to this, and measurements, and stuff. I mean, i can't give it all away.

"In this country, bacon is by definition smoked after it's cured, but the smoke is really a secondary flavor, like a seasoning... no special equipment is needed to make your own bacon at home." Charcuterie (pg.40)
That last quote is for my sister. For the seventeenth time DPL, not pancetta. Bacon.

Finally you roast it for a while to get the internal temperature up to standard so you don't die.

Here's some bacon porn:







How's that for some savory bacon action?