Bacon is salty—salt is part of the curing process. So when cooking with the fat, adjust the amount of salt you add to the dish accordingly. Remember, you can always add more salt. It is hard to fix a dish that is oversalted.
Okay, so you cooked all this bacon, rendered the fat, and stored it properly in the refrigerator. Now what? Well, I’m glad you asked. Here is how I use it:
© 2019 All rights reserved. Published by Abrams Books.