Part 1: Tired of watery flacid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it’s certainly worth it. First up: we mix the rub and coat the pork belly.
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Tags: bacon, breakfast, brine, cure, gourmet, More…home, le, made, pork, salt, smoke, tv
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Comment by Le Gourmet TV on March 28, 2009 at 2:05pm
Really easy!
Comment by Paul the Feeder on March 28, 2009 at 1:17pm
Amazing. I might have to try this. How difficult is it to remove the skin though?


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