Once you make bacon at home, you’ll never go back to store-bought. With just 3 ingredients and a few days of curing, you can create smoky, savory slices exactly to your taste. What Albo told Netanyahu ...

Curing can be done wet or dry. Biesinger prefers dry curing because it requires less cure mixture and takes less room in the fridge. All cures should contain a small amount of Instacure #1, a blend of ...

Recommended equipment: Digital scale, ziptop plastic bags, Weber-type kettle grill, thermometer. Sheet pans with wire racks that fit in a fridge will assist with drying. Many nonsupermarket butchers ...