Anyone else flash back to the scene in “Holiday Inn” where the home-canned peaches start exploding all over Bing Crosby and Fred Astaire???
You can do it for about what you’d buy bacon for at the grocery, easily. The pork belly is about $2-$2.50 a pound around here, and the curing salt is about $5 for enough to do about 50 batches. If you smoke the stuff you have to factor in the cost of good hardwood charcoal and such, but that’s really it.
Aww. silenus, I’m so glad you like it!
I make liqueurs as gifts…limoncello, coffee liqueur, mint cream…haven’t decided what flavor to do this year.