Ah, bacon. Crisp, savory, and addictive, it elevates ordinary sandwiches and salads into something truly special. It’s even better when enjoyed on its own—assuming you know how to cook it properly. This section will even teach you how to cure and smoke your own!
There’s no question about it—bacon contains a considerable amount of sodium. Sometimes, the salty flavor can be overpowering, even if you’ve cured the bacon yourself. Is there anything you can do when your bacon is too salty for the dish you’re serving? Bacon Too Salty Bacon is pork belly that’s been cured or brined in … Read more
When you’re curing your own pork belly, are you supposed to leave the bacon skin on or off? This is a question that’s plagued many beginners, and even experienced chefs continue to debate the topic. There are arguments to be made for both sides. In the end, it’s a matter of preference, but that doesn’t … Read more
For meat eaters, there are few scents more enticing than the aroma of bacon as it cooks. These cured strips of pork belly are a highly versatile ingredient, even making their way onto some craft cocktail menus. If you’re wondering how to tell when bacon is done, read on. How to Tell When Bacon is … Read more
If you know anything about bacon, you probably know that the meat is trimmed from the bellies of hogs. Does that mean that pork belly is just a fancy term for bacon? And which one should you buy the next time you’re craving a rich, fatty cut of pork? The answers might surprise you, which … Read more