I wanted to take a minute to give a quick shoutout to a Chicago blogger that is doing an amazing job writing about charcuterie and home curing of meat. I dont write about it much here but I’m a dabbler in making sausages and other cured meats at home. I dont buy bacon at the store any more and it is doubtful that Ill bother buying another encased meat product except for the occasional Chicago Dog.
Mark does an amazing job writing about and documenting the process. His posts on bacon making are well done and he quite often departs from using the standard pork belly. If anyone is interested in making a try at curing bacon at home I highly suggest a read of his blog.
Additionally, and for me this is a big one, he does a great job with the imagery in his posts which I believe makes all the difference in the world.
Good job Mark. Keep the posts coming.