I should also disclose that I have a bit of a cast iron fetish and upgraded via Santa Claus recently from a shirt chi com Dutch oven to one of them faggy, deluxe Frenchy ones.
1.) Ask coworker with FFA daughter to buy a whole pig at the fair from some kid who pampered it. 2.) Tell local butcher how to cut and cure bacon. 3.) Load freezer with bacon (and over 100 lbs. of the best sausage on earth). 4.) Apply some manner of heat to bacon. 5.) Eat bacon.
My rule is that I don't eat an animal that wasn't given a name by some now-heartbroken Whatcom County girl.
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I have cooked bacon on LPG grills, wood fired home made BBQs (best tasting), fried in non-stick and cast iron, on griddles, it is all good.
EDIT: would love the big titted lingerie clad Korean gals doing bacon
sure.gif.
She cleans the bathroom and dusts after cooking, too.
2. Cure it yourself
3. Smoke it yourself
4. Cut it yourself
5. fry that shit up
2.) Tell local butcher how to cut and cure bacon.
3.) Load freezer with bacon (and over 100 lbs. of the best sausage on earth).
4.) Apply some manner of heat to bacon.
5.) Eat bacon.
My rule is that I don't eat an animal that wasn't given a name by some now-heartbroken Whatcom County girl.
Luckily we have free trade and you can buy good bacon.
Reminds me of the steps to make a chicken sandwich without free trade. Takes 6 months and costs $1,500 (pre Biden, probably $2,500 now)
https://youtu.be/URvWSsAgtJE