In another attempt to work with local farms, I came upon a farm in Friedens that listed a lot of items on the PASA website. I called and got a list of what they had. I was really excited to get some fresh pork belly. It turns out they only slaughter pigs once a year and that was this past week. Oh well, I got a side of fresh pork belly at least. I may get 32 lamb shanks in a month also, but then that's it until next year.
The belly was divided into three pieces for experiments.
One large piece for straight up curing and bacon reasons. One with many added and wonderfully smelling toasted seasonings.
The third, well, this one goes back to a conversation several years ago and talking to a chef/friend of mine about curing pork with blue cheese flavors. So, the third piece of belly has a curing rub and danish blue cheese rubbed into it.
All vacuumed and ready to wait.
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