At 11:26 AM 5/29/97 -0700, you wrote:
>Karl  ordered a slab from a butcher, uncured "bacon" and asks for:
>> any words of wisdom before I start eating Neanderthal breakfasts?

Hmmm...  I was wondering how our _nearer_ ancestors cured bacon.  I know it
can be smoked or salted.  I have a book called 'Back to Basics' (a Reader's
Digest book for homesteaders and other do-it-yourself types) that has
directions for brine-curing and dry-curing meat, but the directions are a
bit long for typing into an e-mail message.

Dry-curing basically entails coating the meat in curing salt and seasoning;
packing the meat in a curing box surrounded by curing salt; and letting it
cure.  You take it out and check it every few days.

This book also has directions for building a smoker, a smokehouse, a
dehydrator, and bunches of other things we paleo-types might find useful.
I found a copy in the local library before I got my own copy.

Cheers,
Corbie
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