Bacon at Home

Preparation info
  • Serves

    12 to 16

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

Making your own bacon is as easy as marinating a steak. When you do, you’ll find out what true bacon is all about, as opposed to the brine-pumped, water-logged versions available at the supermarket. It’s about the power of salt. American bacon is traditionally smoked. If you have a conventional smoker or a stove-top smoker, by all means use this instead of your oven. In italy, most bacon, pancetta, is not smoked, though it’s often dried. But smoke is by no means the critical part of the pre