I'll tell you, you haven't had bacon until you've had homemade bacon. The flavor is... indescribable. There's depth and dimension and savory notes that you can't quite place but find yourself craving at all hours of the day. It actually tastes like pork (hey, what a concept). I think the fact that ours is roasted instead of smoked highlights this even more. The process was surprisingly easy, the hardest part was sourcing the pork belly... and finding the patience to wait until it was done (ours took about 8 days). But that patience was greatly rewarded with a heaping 4 pounds of precious bacon so good you'll want to cook the entire lot at once (that's what you call More Bacon than the Pan Can Handle). Cure. Rinse. Roast. Slice. Crisp. Devour. And that's it. With the last of summer's tomatoes and some spicy arugula... talk about a killer BLT. I made another video this time, documenting the bacon makin' process. I'm still learning how to do this whole video thing, so I'd love to

Oct. 1, 2021, 11:26 a.m.

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