Home Cured Bacon; Plus Two Firsts

[RedKamado]

Looks good from here. I think it's about a 50:50 split on the people that fully cook their bacon, and people that have a ready-to-cook product. Technically you have a ready-to-eat product, but the fat does benefit from frying or baking, you just won't have to fry it as long as bacon finished to a lower internal temp.

Yes Sir. I believe I fall into the camp who prefers a finish cook on their bacon. Love how fat renders and sears. Hard to beat a maillard finish . But, to each his own.