About
...but the devil...

  Dedicated to Tom Dowdy
  Design
  Contribute

Authors

  Wm. Christman

Recent Posts

Sponsors

 

« Just One Day | Main | What You Don't Need »

04.22.10

Let The Pig Out

by wm. christman

Cook: Curing and Preserving
pig.jpg
(photo by wm. christman)

12 pounds of pork belly means it's bacon curing time!

| Comments (0) | TrackBacks (0)

TrackBack

TrackBack URL for this entry:
http://www.blownstack.com/cgi-bin/mt/mt-tb.cgi/307

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

Search

Twitter Updates

     
follow us on Twitter


Food Sites

  HungryMag
  Playing With Fire And Water
  Nordljus
  Chez Pim
  The Skillet Chronicles
  Artisan Sweets
  Becks And Posh
  French Laundry At Home
  Gastronome
  Butter Pig
  Slashfood
  Delicious:Days

Chefs

  Michael Ruhlman
  Nobu Matsuhisa
  Anthony Bourdain
  Chris Cosentino

Restaurants

  Incanto
  French Laundry
  el Bulli
  Bo Innovation

Archives

RSS Feed

  [What is this?]
  Subscribe to this blog's feed

  Cooking Blog Directory
 
  Add to Technorati Favorites
  Technorati Profile
  RSSMicro FeedRank Results
  RSSMountain
  A1 Web Links Blog Directory

Powered by

  Movable Type

Copyright

  Creative Commons License
  This weblog is licensed
  under a
  Creative Commons License.