Plus Ham Project

I think I have the answer to my sausage-fat problem. I have Costco to supply me with cheap, high-quality pork loin, but I need a source of fat. Today I found a three-pound bag of bacon end pieces for five bucks. If the quality is okay, this will be perfect. It will have the same per-pound cost as the loin, so I can combine them in differing amounts until I get a ratio I like.

Now that I think about it, Gordon Food Supply has the best bacon on earth: Roegelein’s. And they sell it in bags of end pieces. That would be perfect. How could you beat sausage made partly from bacon?

Costco is selling uncured hams. Tempting. I wonder if I could cure one.