[CH] Making Bacon

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Hey Chile-heads,

Any one have a recipe for a chile based bacon cure?
I bought a 16 pound piece of fresh pork belly that
I trimmed of the skin and divided by three.
Two five (approximate) pound pieces went into the making
of pancetta,  the third I would reserve for experimentation.
I thought of Thai or Chinese spices but I'm not quite sure
how I would use it after it was cured.

Oh yeah.... one more thing.... any one have a good recipe for
spicy pig skin? :-)

Jose

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