Bentons ... so... good... I usually order something from them once or twice a year..
I've been learning charcuterie for the last 5-6 years.. have made my own bacon, duck prosciutto, various dried/cured sausage with pork/beef/venison/duck/lamb...
A good reference for getting started is this book..
Charcuterie , by Ruhlman and Polcyn..
Also the Eater video is great, note that they don't use any pink salt at all... just rub it down and hang it.. first few times I made bacon, I packed it cure, and ignored it ... after a few days you come back to the belly floating in a briny soup.. NFG... I learned to put the belly on a wire rack.. and recoat with seasoning every few days...
Also when making dried sausage such as pepperoni/soprasetta etc... usually only 1 tsp pink salt is used per 5# of meat.. a tiny ratio....
A serving of spinach might contain as many nitrites...
Just finished stuffing some snausage...
Me in a very happy cool place on Arthur Ave in the Bronx..
