DIY Bacon time here again… Yeah we know it’s been 10 years since the last time we made bacon here on the channel, so we thought we’d take another swing at homemade bacon. This time we’re going to take a more science-y approach to our methods. First up we taste taste a batch of homemade bacon that is part of our recipe development process.

We have made 2 different types this time, a dry cure and a brined bacon. Both use a equilibrium calculation to figure out how much salt to use.

Now that we know our salt calculations are in the right ballpark - we’ll be moving on to figuring out what spices and aromatics to add to make this bacon really sing.

Over this series we will walk you through the three basic methods that we use, and then the flavours we add on top.

We hope you enjoy!

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