Just like brewing your own beer, sometimes you have to do things yourself to get the highest quality product. If you’re a fan of bacon (and who isn’t?), consider curing your own for the best results.
Whether you love it for its hangover curing properties or just the fact that it makes awesome popcorn, you’ll discover a whole new level of bacon by curing it yourself. You’ll need about five pounds of fresh pork belly and assorted spices, and you’ll have to let it sit for seven or so days and cook it for an hour or so before you can actually fry it up, but it’s worth it. Hit the link to read up on the process.
Home Cured Bacon [Michael Ruhlman]