I’ve said it before, and I’ll say it again: I love bacon. But even I have been struck with confusion while shopping for the precious ingredient. What’s the difference between regular and center-cut?

This home-cured bacon recipe makes 2 pounds of slab bacon (uncut), which then can be cut as you see fit. But the recipe is easily doubled or tripled and the excess can be sliced, then frozen. MAPLE — ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

Smoked bacon is a staple for me. As is mature cheddar. They will always be in my fridge – they’re like my milk and bread. I’ll only have fresh bread at the weekend when I’m eagerly awaiting my ...

There are few better values than making your own bacon. A 4½-pound pork belly cost us about $15, while a pound of premium, thick-cut bacon from the grocery store can run as much as $9 per pound or ...

Nicholas Martino, the Executive Sous Chef, from The Mill in Hershey stops by the Fox43 Kitchen to show us how to cure bacon. To stream FOX43 on your phone, you need the FOX43 app.

Curing can be done wet or dry. Biesinger prefers dry curing because it requires less cure mixture and takes less room in the fridge. All cures should contain a small amount of Instacure #1, a blend of ...

Just like brewing your own beer, sometimes you have to do things yourself to get the highest quality product. If you're a fan of bacon (and who isn't?), consider curing your own for the best results.

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...