Quote Originally Posted by GilpinGuy View Post
It sure does. I have 10 lbs curing right now. Next Tuesday it gets smoked. Yummy.
Do you have a bacon recipe for how to cure, smoke times, etc?

I'd also like to get ideas for a source for pork belly (is that what you use for bacon?).

This egg experiment has me quite fascinated. After being taught all of my life that eggs need to be refrigerated to be kept fresh (but not for long, apparently), I'm amazed that an egg coated to prevent air entering the shell could possibly be edible 1.5 months later after sitting on the counter the whole time.

This certainly changes things.

I believe a large supply of mineral oil may be in order for my supply list.