How to Make Bacon from Scratch
Bacon. It has a wonderful place in human history. Humans have eaten it for thousands of years, traded it as a staple of economies, and most recently, turned it into an internet meme. It’s no mystery why we have a love affair with Bacon. It’s the Christina Hendricks of meat products. The smell of bacon soothes a crying infant. Vegetarians make exceptions for bacon. Bacon is the closest we can get to empirically proving the existence of God. Bacon, for lack of a better word, is The S h i t .
All the aforementioned could be said about store-bought bacon. The thing is, I had heard whispers that bacon from scratch—cured, smoked, and cut at home—puts store-bought bacon to profound shame. I didn’t think it was possible to improve on perfection, but I had to find out. And so I bravely set out to into the unknown to discover the lost art of homemade bacon, by which I mean I turned off Extreme Home Makeover, got off my ass and looked it up online.