At first, I confess that I bristled at this notion. Stubbornly, I refused to change my curing methods because they weren’t flawed and neither was the bacon. The problem was the limited culinary imagination of those who think bacon is only the vacuum sealed, pre-sliced, “uncured” flaccid strips labelled bacon at the grocery.
But pride is a luxury I can’t afford as a service provider. Making bacon that most people disrelish is not a good business plan. Fortunately, I have not had to compromise the nobility of traditionally cured bacon in order to please. The situation required a deeper devotion to the art of baconing.
- December, 2018 Harvest Journal, On Various Methods of Curing Bacon
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