{"id":947,"date":"2015-11-19T21:40:39","date_gmt":"2015-11-20T02:40:39","guid":{"rendered":"https:\/\/imnotallowed.com\/wp\/?p=947"},"modified":"2015-11-19T21:40:40","modified_gmt":"2015-11-20T02:40:40","slug":"makin-bacon-and-possibly-corned-beef","status":"publish","type":"post","link":"https:\/\/imnotallowed.com\/wp\/?p=947","title":{"rendered":"Makin Bacon and Possibly  Corned Beef"},"content":{"rendered":"<p>Corned beef prices have been very high laterly $5-$6 per pound but whole brisket I can get for $3-$4 per pound. Also I have always wanted to try making bacon and other cured meats. So I ordered Michael Ruhlman and Brian Polcyn&#8217;s book on curing meats and some curing salt to get me started. Should be picking up a brisket (from GFS) this weekend to start the process and will head down to the West Side market to check in on getting some pork belly.<\/p>\n<p>Michael Ruhlman&#8217;s recipe for corned beef<br \/>\n<a href=\"http:\/\/ruhlman.com\/2015\/03\/how-to-cure-corned-beef\/\" target=\"_blank\">Home-Cured Corned Beef<\/a><\/p>\n<p>Michael Ruhlman&#8217;s home cured bacon<br \/>\n<a href=\"http:\/\/ruhlman.com\/2010\/10\/home-cured-bacon-2\/\" target=\"_blank\">Home cured bacon<\/a><\/p>\n<p>In the bacon recipe it calls for adding brown sugar and juniper berries. I plan to leave those out as I don&#8217;t like a sweet bacon. <\/p>\n<p><iframe style=\"width:120px;height:240px;\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" frameborder=\"0\" src=\"\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822&#038;OneJS=1&#038;Operation=GetAdHtml&#038;MarketPlace=US&#038;source=ac&#038;ref=qf_sp_asin_til&#038;ad_type=product_link&#038;tracking_id=imnotallowed-20&#038;marketplace=amazon&#038;region=US&#038;placement=0393240053&#038;asins=0393240053&#038;linkId=VKL7KTSLLGXMNJO2&#038;show_border=true&#038;link_opens_in_new_window=true\"><br \/>\n<\/iframe><\/p>\n<p><iframe style=\"width:120px;height:240px;\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" frameborder=\"0\" src=\"\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822&#038;OneJS=1&#038;Operation=GetAdHtml&#038;MarketPlace=US&#038;source=ac&#038;ref=tf_til&#038;ad_type=product_link&#038;tracking_id=imnotallowed-20&#038;marketplace=amazon&#038;region=US&#038;placement=B00BBIOJ1G&#038;asins=B00BBIOJ1G&#038;linkId=LQML5URT7F6QCAUH&#038;show_border=true&#038;link_opens_in_new_window=true\"><br \/>\n<\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Corned beef prices have been very high laterly $5-$6 per pound but whole brisket I can get for $3-$4 per pound. Also I have always wanted to try making bacon and other cured meats. So I ordered Michael Ruhlman and Brian Polcyn&#8217;s book on curing meats and some curing salt to get me started. Should &hellip; <a href=\"https:\/\/imnotallowed.com\/wp\/?p=947\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Makin Bacon and Possibly  Corned Beef<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-947","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=947"}],"version-history":[{"count":3,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/947\/revisions"}],"predecessor-version":[{"id":950,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=\/wp\/v2\/posts\/947\/revisions\/950"}],"wp:attachment":[{"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imnotallowed.com\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}