Greetings, loyal minions. Your Maximum Leader couldn’t wait until tomorrow to post this. Although he’d turned off the computer he had to fire it back up to report this.

He just finished smoking 6 pounds of his own home-cured bacon.

Oh dear God in Heaven. It is sooooooooooooooo friggin good.

About 14 days ago he put the pork bellies he’d gotten from his hog (Thanks Smallholder!) into the cure. Villainette #2 dutifully turned the bacon in the cure every day. Time got away from us and we were overtaken by events so we didn’t smoke the bacon last week as intended, but had to do it today. Rather than taking 2-2.5 hours, it took nearly 4 and a half hours to smoke the bacon. Your Maximum Leader belives that this was mostly due to the fact that his smoker was sitting in 34 degree temperatures and it was hard to keep it hot without over-doing the coals.

After letting the bacon cool for a few minutes (perhaps 5) after coming out of the smoker, he cut off a little slice. Oh it was good. Then Villainette #2 got a slice. Then Villainette #1 got a slice. Then Mrs Villain. Then before you knew it, we’d all had two or three slices. Then we had to stop. We couldn’t just eat it all right there. Well, we could have, but we resisted.

Your Maximum Leader can already tell that he will have to buy more pork bellies and make more bacon when this runs out. He only had about 6 pounds to start with. (Now he has about 5 and a half…)

Thank you Michael Ruhlman for your wonderful book, Charcuterie, without which your Maximum Leader may not have ever had the guts to try this. Also thank you Smallholder for raising such an awesome and tasty hog. Oh this is good stuff… Your Maximum Leader (almost) wishes all of his long-time readers could be here with him to try it… (Almost.)

Carry on.