Frying Bacon properly - For Incredible Results Every Time 

Cooking bacon can seem like something most people know how to do but if you really want to take your bacon cooking to the next level, you’d better consider the following.
Method of cooking your bacon (frying or grilling) - This can be a difficult choice especially if you have a dry cured bacon as I think this kind of cured bacon works best in a pan gently rendering down over time. It’s certainly a lot less aggressive than you’d see under a grill and of course under a grill the fat will run-off and drip away so you’re essentially losing flavour
Temperature in the pan - The temperature in the pan is crucial when frying, too hot and you’ll burn the fat causing the bacon to become bitter and dry. This is for me he biggest problem when cooking bacon for most people and can be a real problem if you’re cooking over an open fire. Careful attention to the heat in the bap is literally the difference between a successful outcome of a complete disaster.
Type of bacon, fatty or lean, streaky or back bacon - Whether you have a lean bacon or one with lots of fat on it will determine how long you’re going to be cooking it for. If your bacon has lots of fat on it you need to take time to allow the fat to render down and leave behind the
This is a fascinating look at how Janice from Backland Charcuterie started curing meats as a business rather than just a hobby.
• Beckland Charcuterie ...
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