Most commercial bacon is made with a brine that is injected into pork. I prefer dry cured bacon. It is a little firmer and cooks up with a better texture in my opinion. That being said, my preference is based on personal choice. Many people prefer the softer wet cure bacon. They are not wrong, they just prefer the texture and taste. Continue reading Back (Canadian) Bacon – Wet Cure Method
Monthly Archives: April 2019
You Can Make It Episode 19, Pizza Shells and Cottage Pudding
Episode 19 has me making Cottage Pudding and Frozen Pizza Shells!
The Old Fat Guy.