Tuesday, December 11, 2012


Chanukah is getting off to a slow start at my house, I'm afraid. On Sunday, my husband smoked the Fairview Farm pork bellies he had been curing for the past 10 days (instructions are in the new America's Test Kitchen D.I.Y. Cookbook). Then he made BLTs for lunch. No one complained, especially because we knew that latkes and brisket were for dinner.


  1. Lauren, did he use pink salt to cure and smoke the bacon? I haven't been able to find it locally, and really didn't want to order it on line. I tried a few of the local pork stores.
    Happy Chanukah to you!

  2. He brought it from Boston! Sorry, I don't know of a local source.