Curing your own bacon is so easy, and it takes just a few minutes of active time. All you need is a pork belly, some curing salts and a little time.
Robin Mather is Senior Associate Editor at MOTHER EARTH NEWS, and the author of The Feast Nearby, a collection of essays and recipes from a year of eating locally on $40 a week.
Visit www.motherearthnews.com for more information.
Order her book, The Feast Nearby.