adventures in meat

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I brought home some fresh organic belly of pork from work.  (Trimmed of the spare ribs and cut into two pieces, minus the tail end)  I also salvaged a wine crate for my non-metallic curing box.  I put together the cure, which consists of salt, brown sugar, pepper, bay leaves, and juniper berries.

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from whence the bacon comes

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In the enclosed basement entrance–accessible from the kitchen–which stays colder than our pantry.  I put the wine crate on top of a spare flagstone, propped on top of two paint cans.  then covered wine crate with table top.  Will rub fresh cure mix every 24 hours as well as drain any liquid.   Monday morning marks the end of phase I and beginning of phase II.

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