Photos by Donna Turner Ruhlman (click pic to go to see her posts)
I demoed home-cured bacon at the Blogher 2010 after party Saturday night, with the help of the excellent students of the California Culinary Academy (thanks for the perfect set-up, chef-students!). I couldn’t do it start to finish, of course. You need to give the belly a dry rub for a week. Then you need to cook it for an hour or so. People drinking bacon martinis on a Saturday night don’t want to stand around watching pork belly cure.
I showed the steps though, cooked some up (the folks at CCA had cured it perfectly). I thought everyone was good to go.
But the next day, as I waited for the airport shuttle, a woman told ...
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