Homemade bacon is much tastier than store-bought and is so easy to make! Here is a brief introduction to cured meats, a link for buying curing supplies, and recipes for two homemade bacon varieties: sweet tea + bourbon and peach + molasses.
In the spirit of winter, I’m making a Warm Spice Bacon, flavored with allspice, chiles, coriander, mace, pepper and maple syrup. Winter came ridiculously early this year in Minnesota, so I’m making bacon to cheer myself up a bit.
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!