So for Father’s Day I made my own bacon following an adapted recipe from the Ruhlman book on Charcuterie. You’ll find several versions on the web.

Tasted great if slightly too salty for the end bits. May need to experiment with smoking. Certainly I’ve got enough left to make a tonne of lardons.

The immediately obvious difference compared to regular bacon is that when fried the bacon didn’t release half its’ weight in brine.