Love that page! Knew it before butzy posted it here. His recipes are definitely worth trying out or getting an inspiration from - I have tried some of his charcuterie stuff and it always worked out well.
I used Fuchsia Dunlop's recipe out of "Land of Plenty". Per about 1 kg of belly, she uses 1 star anise, 1 clove, 3/4 tablespoon sichuan pepper, "some cinnamon sticks". The cure was definitely fragrant, we'll see how the taste ends up.
And another month is over. We had a lot of nice entries, so deciding on our next host wasn't easy. However, the made-from-scratch kofteh finally made the best impression! So, without further speeches, our next host will be
Lots of cooking today.
Took some teriyaki-flavoured beef jerky out of the drying rack:
Prepared some sichuanese bacon for curing
Simmered some also sichuanese everyday stock made from chicken and pork bones
And finally made some Conchiligioni with a tomato and aubergine sauce for dinner.
Having three weeks off and time too cook to my heart's desire. I love it.