How Do You Cook Your Bacon?

[Guest mcwarre]

Do you know that the white crap is actually the remnants of injected chicken fat and salt? Used for flavour and to bulk the weight up. Mmmmmm

You really want dry cured. taste that and it is so different. It doesn't shrink when cooked, has no white crap and actually has some flavour. Bacon. Once you've had fat, you'll never go back.............. :)