Tuesday, March 15, 2011
the book and guidance. BTW the bacon turned out brilliant as well but I am especially proud of the pancetta. I now have to decide what curing adventure to tackle next. I'm leaning toward a traditional pepperoni but I am not terribly impressed with the stuffing capability of the KitchenAid sausage attachment as it took much time and effort to stuff the 5 pounds of Italian sausage we made the other week. We actually haven't eaten any of it yet since Madam didn't think a spicy Italian sausage meal the night before surgery was the best of ideas.