{"product_id":"the-cure","title":"The Cure: A Butcher's Guide to Curing Bacon at Home","description":"\u003cp\u003e\u003cstrong\u003eSalt, smoke and nitrite, from scratch.\u003c\/strong\u003e A butcher's guide to curing bacon at home, plus four other cured cuts built on the same math.\u003c\/p\u003e\n\u003cp\u003eWritten by a butcher with about 13 years behind the block, using bacon he cured and smoked himself. No guesswork, no \"a handful of salt.\" Just the numbers and the reasons behind them.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside (33 pages)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhy cure at all:\u003c\/strong\u003e what cure does for safety, color, flavor and shelf life, and why cold smoking without it is a gamble\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnow your cure and the math:\u003c\/strong\u003e how to weigh it out correctly, including the part most guides get wrong\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChoosing your belly:\u003c\/strong\u003e what to look for, skin on or off, sizes and where to buy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe build and the fridge:\u003c\/strong\u003e applying the cure, time by thickness and how to tell when it's done\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e on a kettle, pellet grill or offset, with wood pairings and cold-smoking notes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlicing, packaging and storage:\u003c\/strong\u003e the partial freeze, removing the skin, cut thickness and fridge and freezer times\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeyond bacon:\u003c\/strong\u003e Canadian bacon, corned beef and pastrami, tasso and jowl\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTroubleshooting and a one-page safety sheet\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow you get it\u003c\/h3\u003e\n\u003cp\u003eThis is a digital PDF. You get a download link right after checkout and by email. Read it on your phone, tablet or computer, or print it for the kitchen. Nothing ships.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBecause this is a digital download, all sales are final.\u003c\/em\u003e\u003c\/p\u003e","brand":"RABBLE CO.","offers":[{"title":"Default Title","offer_id":67946493542630,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0697\/4813\/0022\/files\/the-cure-a-butchers-guide-to-curing-bacon-at-home-digital-guide-rabble-co-4418848.png?v=1793729408","url":"https:\/\/www.rabbleco.com\/products\/the-cure","provider":"RABBLE CO.","version":"1.0","type":"link"}