That chuck roast or sirloin tip roast that is staring at you in your deep freezer from the beef share you just bought, this will help you.
Although my favorite method is the smoked chuck roast, sometimes we don't have the time to commit to managing a smoker or even the desire. This recipe is a classic you set before you leave for work and arrive home with a complete meal.
I have made “American-style” bacon, pastrami, guanciale, corned beef, jerky, and a few other items that now fill our freezer. In most cases I have found that you can definitely save money by doing it yourself, but it certainly takes time and effort.
Now that you have your own pork belly, we should talk about one of my absolute favorites, pancetta.
I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give. -Thomas Jefferson
I have purchased all kinds of bacon over the years. From the thin, slimy stuff, to thick-cut, “artisanal” bacon, and now my very own.