I know, I write about bacon a lot. And I know, bacon’s so last year, right? Wrong. Putting bacon in all kinds of stupid stuff – that’s so last year. But top-shelf bacon is, and will be so long as man and pork collide, a force of awesomeness to be reckoned with.
For those of you who have been paying attention, this is indeed the bacon cured by my 3-year-old. A week in the fridge, and a couple hours over some wood