Thanks! I thought it was about time I made a post I definitely can see why the bacon wouldn't last long. Thanks for mentioning charceutapalooza, this is the first I've heard of it and it lead me to so many great blog posts. I've been wanting to do some leaner curing - I really want to do tuna heart a la Chris Cosentino
peas and pancetta (tessa) sounds delicious! I'm impressed that you cure your own. How long have you been doing it?