Makin' bacon
I mean, that's what Americans call it. We don't call it that, mainly because we know that we're in Canada. It'd be like a Chinese Inquisitor calling it 'Chinese Water Torture'. That's ridiculous. It's doubly ridiculous since there's "no evidence that this form of torture was ever used by the Chinese."
Sure, it's a movie with John Candy, but it's also, in my opinion, the best bacon around.
Y'see, while you beatniks are happy with your fatty pieces of pork belly, we cultured Canadians know that the meat cured from the back of the pig are much better quality. Hell, we'll even roll it in pea-meal and cure it with maple syrup, since we do things like that.
From the Guardian website, Tim Hayward decided to cure his own bacon, and write about it.
His drive to cure his own bacon comes from buying premium bacon at the grocers... bacon for 18 pounds a kilo, with fancy names and the word 'artisanal' written on the package.
Well, he decided to hand-cure his own hand-cure bacon, and found that it wasn't an easy project.
"The sea salt doesn't dissolve in the syrup so, at least six times during the day, I plunge my hands into the cold liquid, lift up handfuls of salt from the bottom of the bowl and rub it into the meat. There's something calming about a process that spreads over days. In lulls at work, my mind strays to the fridge."
Sounds good, doesn't it?
Sounds even better when he actually gets to eat it:
"On an average day, the smell of bacon frying can make me salivate but the smell of my own has me howling like one of Pavlov's dogs. Finally I take my first bite. I'd describe the taste but that isn't half of the sensation. There's the knowledge that I've made it myself, the connection with centuries of food history, the towering feeling of having brought home the bacon without an ounce of hyperbole. I choke back a tear."
*this image is from the Wikipedia page on bacon
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