Shoulder bacon was very very good fired - with eggs/toast.
A couple edge pieces were saltier than desired (I am not a fan of salty foods) so next time I'll soak the roasts in a water bath after brining to bring the outside edges down in salt - as opposed to just a good rinsing that I did this time around.
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sliced after sous vide and another day drying in fridge
I ate quite a bit unfried - prosciutto style - good but not "nutty" enough (from letting it rot for months like the real deal)
hmmm... I just might have to venture into funky meat territory :;:smokin
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I'm sorry I ruined fine salami's and prosciutto for you guys that didn't realize where the gorgeous flavors came from
if I did.... sorry - and please don't research what makes good cheeses taste like they do either