I don’t eat Frog food.
Or was that a Seinfeld episode......
Anybody know if “salame” is somehow different than “salami”, maybe like “creme” instead of “cream” means there’s something fake in it?
Brian (the dog) - "Does anyone want to taste my smoked meatlog?"
“My recipe is a seven-day cure, in a gallon Ziploc bag — a 5-pound pork belly fits perfectly,” said Polcyn. “Every day you massage the salt and sugar into it. It’s a slow cure. It’s been done this way for 500 years. You rinse it off, slow smoke it over natural wood. I use cherry. Get it to a temperature of 135 degrees, chill it, slice it if you like, griddle it. Oh my God. It’s fantastic, the best bacon you have ever had in your life.”
I see pork bellies at my Asian Market all the time. What do they taste like if you fry them up like bacon?
The drawback to all of this is the same as with canning. You generally need to make a lot, to make it a worthwhile endeavor. For this reason, except for a novelty, perhaps the best way to make such food is as a co-op. Thus you make 50-100 pounds at once, and others get a portion to do with what they want.