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Yeah, that's what I've been doing so far, I'm just trying to find the best product and get the timing down to get the bacon consistently cooked/crispy without burning edges.
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I would love being able to do this, but the boss-man is a bit lazy and doesn't want to put the work into curing/smoking our own stuff. I'm not huge on any of the bacon we've been buying and would much rather make my own.
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I usually do mine in a cast iron at home, easier to save the fat and my Grandma used to burn the fuck out of her bacon, I've always liked mine with that extra little bit of color that comes with the old cast iron.