Cured, glued, sous vide at 180 for two hours, smoked, sliced
This entry was posted on July 3, 2014 at 10:18 am and is filed under bacon, charcuterie, Chef, Rabbit with tags bunny belly bacon, Rabbit. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Google account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Leave a Reply