No truer words have ever been uttered. Just in case you were worried that a blog about sausage, smoking and curing, was losing its way with the interviews of celebrity chefs and musings upon fruits, we have been busy here in the kitchen making what we like to make best: Bacon.
The hardest part of making bacon is finding the pork belly; the rest is easy. Typically after curing the belly (I cured mine in a dry rub for six days) I smoke it. But this week with everyone feeling a little under the weather and it has turned cold here in the Southland, I decided to roast it in the oven. While there is nothing better than smoked bacon, roasted bacon is a very nice alternative. Someday soon I will write up a full primer on making bacon at home because there should be no mystery to making good food, and there is no reason to pay seven dollars for a pound of bacon.