On the menu for today: Bacon and Lardo.
Bacon is pretty easy.. see my previous recipes for cure. I'm now almost exclusively using my "base cure" for all of my whole muscle curing needs, adapted as desired with different spices.
Lardo goes pretty much the same way with a slight difference. I'll let this cure untouched until we return from vacation on July 9th.. then I'll give it a really good soaking ( 1-2 hours ), the coat it heavily in a very fine dice of rosemary, thyme and crushed red pepper. Then I'll hang it in the curing chamber for 2-3 months.