Today we have been making bacon

I bought 4 lbs of pork belly from Edge & Sons. They took out the bones for me. I crushed rock salt, soft brown sugar, juniper berries and bays leaves and smeared it over the meat. It is in the fridge downstairs. With a bit of care and attention during the week it should be ready Saturday morning.

The ribs have been mixed into a sweet, sour hot marinade (more pomegranate molasses) and Galen and I will have them later with some of the dips left over from last night.