With the help of the internet and a really nice librarian named Terry, I have in my possession the bacon recipe from Modernist Cuisine. If you are half as excited as I am about this, you are pretty damn excited my friend. Terry kindly found the page I wanted out the the 6 volumes (a mere 2500 pages), scanned it and then emailed it to me. Now I have to go ingredient hunting. The recipe calls for Fermento. I wish I knew that last week because I was in Buffalo and could have picked some up. Luckily I have a friend out there that will be able to hook me up so I can avoid shipping charges. The other ingredient I doubt I can find locally is sodium erythorbate. I'll just have to pick a store online and go from there. Everything else is just spices and Cure#1. I've got plenty of Cure#1.
Definitely going to get a whole Berkshire belly from Adventure in Food for this one. This is so awesome. I have been looking for this recipe off and on since the book came out.
Thank you, Terry.
20 hours ago