18 Nov 2011
Wow! James saved the bacon… literally!
I was ready to throw it away, but my younger son James begged me not to. So last night he carefully trimmed away all of the outer charcoal and sliced the remaining unburned middle.
And then I fried it up.
Oh wow. Salty. Rich crackling fat. It browned faster than store bacon, and no water came out of it at all. It did render a lot of fat very quickly, more than even the bacon from Wards.
It was sliced very thick, so was chewy rather than crispy. So much richer than store-bought bacon! One small piece was totally satisfying.