Makin Bacon
‘I’m starting to gather a reputation as a fairly self-sufficient guy. Of course there’s the homebrewing, the woodworking, the gardening, and yes, we’re thinking of getting some chickens. So I was not really surprised when my sisters got me a book on home meat-curing for my birthday, the simply, yet fancily-named Charcuterie. Beyond its appeal as a potential source of deliciousness, the book is stuffed full of great pencil drawings of one of my favorite subjects: meat preparation. Sausage, Prosciutto, Jamon Serrano, Saucisson Sec, and that staple of every Iowan’s diet, sweet, sweet bacon. Home-made bacon. Made … at home. By you. Holy. F-ing. Shit.’
