bacon

It’s hard to explain how incredibly excited I was to try my hand at making my own bacon. It’s both olde tymey and delicious. Two descriptions I really happen to like. And it’s really easy to make. Like, so easy I’m not entirely sure why it’s not more common to make your own. It’s not any more complicated than something like marinating meat before cooking it, which people do all the time. I guess the worst part about it is slicing it when you want to eat it, but that’s not even hardly a pain.
And the seasoning possibilities are endless! I stuck to this Saveur recipe (which I was referred to by a post on Robb Wolf’s site) since I’d never done it before and figured I’d let the experts tell me what to do. But I can envision now, spicy chipotle bacon, sage and a touch of cinnamon bacon, BBQ spiced bacon, various kinds of wood smoked bacon… woo! Don’t worry, baconophobes, I don’t eat a stupid amount. It’s tempting, knowing that there are big ol’ slabs of it laying around in your fridge and freezer, but I really like to eat bacon like a treat. I think it’s a vestige of old habits. But I rather like keeping it like a treat, even if I’m not afraid of it anymore. Plus, as far as salt is concerned, it never scared me much, especially after reading Salt: A World History. Not terribly scientific of me, but meh.