I'm going to try something

[chowmama]

Probably not this weekend, but the next. I've got my baked bean recipe pretty well down. But I want to try something else, based on ingredients I have on hand.

I started curing meat because I was sick of arguing with my grocery about pancetta (Italian cured pork belly). They just couldn't believe that there was any use for it that didn't involve shaving it thinly. I do pasta Amatriciana, which requires thick strips (julienne on steroids). I kept asking for it thick-cut and couldn't get it any thicker than a piece of sandwich bologna. So now I've usually got this on hand in the freezer and I just finished another 2#. It's good and remarkably easy.

Last fall, I made grape molasses (saba). I'm thinking of putting these together into a Italian baked bean recipe. Pancetta instead of salt pork, saba instead of molasses. I could use cannellini beans, but I'll probably use the regular white beans.

I think it'll be OMG - I just don't know whether it'll be OMG good or OMG bad.

A karate sensei used to tell the class that you never stop making mistakes - you just make better mistakes. No newbie rookie mistakes, but interesting mistakes. More advanced mistakes. When it comes to cooking or fabric, I can now make a mistake that will simultaneously rock your world and blow your socks off. This might be one of those.

[Karadeniz]

1. I think you are onto something !!!

[Arkansas Granny]

2. I don't see why that wouldn't work. Be sure to let us know how it turns out.

[chowmama]

3. Update

It's a split decision. I liked it, DH hated it. He said it wasn't sweet enough for him and I know that's true. He has the sweet palate, I have the savory one. But mostly, I think it was just too weird for him.

So, I'm using it up for breakfasts. He gets up later than I do and has more breakfasty things; I just eat last night's leftovers.

[intrepidity]

5. I'd like to hear more about what you're learning of meat curing

If you have the time and inclination.