When you’re trimming and cooking thousands of pounds of bacon every week and want to keep waste and food costs down, you get creative. One way to use the scraps is to make rich, smoky broth that can become a delicious bacon ramen soup, the base of a sausage gravy served over biscuits, or the base of a brine for Tuna Bacon. At home, I recommend using any bacon you have hanging out in the fridge or buying slab bacon.