I love bacon. Not the pale, store-bought, watery then brittle-when-cooked nitrate stuffed strips, but the old-fashioned kind that smells like meat when you fry it in a pan and that lingers in your mouth, with a subtle, sensual pork taste. Sure, you can get it at the larger farmers’ markets, but who wants to drive for half an hour for some good meat? So of course, I ventured online to sites like Chowhound, to read the spirited discussions about the merits of home-curing. I traipsed to countless blogs penned by adventurous women and men who were curing their own meats, making sausage and other tasty goodies.Yowza. And who is the inspiration for all this innovative grinding of meats into chilled bowls? I confess that…

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