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14-Disperse-To-Packaging
Dave sent in this great how to on making bacon, he writes -

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.

Perhaps home-made bacon’s greatest appeal to me was the possibility of slicing it to whatever thickness my heart desires. Actually, my heart desires me not to cut bacon that thick. But my stomach will really be into it. Speaking of stomachs, home-made bacon offered me another once-in-a-short-lifetime opportunity: the chance to speculate on pork bellies.

HOW TO – Make bacon – Link.

Phillip Torrone

Editor at large – Make magazine. Creative director – Adafruit Industries, contributing editor – Popular Science. Previously: Founded – Hack-a-Day, how-to editor – Engadget, Director of product development – Fallon Worldwide, Technology Director – Braincraft.


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