The Austrian cure

An Austrian colleague and I were talking about bacon (somehow this always comes up), and she was reminiscing about how her parents made bacon when she was a child in Austria. She called her mom a few days later, and sent me notes on their process and spicing. Tonight I set a batch curing with those spices:

I only had enough caraway for the one batch (I guess — the quantities are my guesses), so the other half of the belly got some Sichuan spices as a substitute:

These bellies will come with us down to New Orleans for a rendez-vous with Budd’s smoker, and hopefully some good breakfasts over Mardi Gras.

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