{"heading":null,"id":27424751,"theme":{"name":"none","colors":{"background":"#ffffff","button":"#700c0c","buttonText":"#ffffff","heading":"#8b0000","text":"#6f0000"},"background":{"blend":"normal","blur":0,"contrast":75,"grayscale":100,"opacity":38,"url":null}},"button":{"text":"View product","url":null},"collectionLayout":"collection-layout-columns-left","contentAlignment":"content-alignment-left","header":{"title":"Contents","text":"

1) Intro - Meat, Methods, and Bacon Flavor Bombs

2) Kit & Equipment with Tips/Advice

3) Hot, Cold, and No Smoker for Bacon

4) Steps - Overview

5) Curing Stage Intro - All the Options

6) Wet Brining Bacon

7) Equilibrium Curing Bacon

8) Smoking Stage Intro - Cooking or Drying

9) Hot Smoking or Oven Baked - Outside

10) Cold Smoking Bacon - Outside

11) Tips on Slicing and Storing Bacon for Ease of Use

12) Epic Bacon Recipes

Canadian Bacon
Tom’s House Bacon
Italian UnSmoked Smoky Bacon
Pancetta Style
Turkey Bacon
Szalonna Hungarian
Chinese Bacon

13) Your Custom Spice Bomb - remember bacon is = salt, sweet, smoke + other

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In-depth intro to BACON and how you do it!

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