pepper

Trying to get better about documenting my exploits somewhere, and this is much more fun and interactive than a blog. Like many others around here, I decided to snatch up a pork belly from Costco a few weeks ago to try my hand at bacon. Started with a belly just shy of 10# and cut it up into 4...

I have read that Aaron Franklin uses 16-mesh pepper. Does anyone know where to get it? He also said that he doesn't use fresh ground pepper. He thinks it is too strong.