Cure and smoke your own bacon. Other meats than traditional pork can be used as well. THIS is my fav piece of meat to cook with yumo! I usually buy this from farmers market, but making your own sounds just as delectable.
Recipe and Styling by Libbie Summers Photography by Chia Chong Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that.