If one really desires to smell of bacon, the solution is simple. Fry some up in a pan. You and your clothes will now be saturated with the bacon scent. Plus, you get to eat the bacon you just fried. You're welcome.
I really don't get the bacon craze. I for one have been eating bacon for 50 years. Bacon has been on tables for a very long time. Don't get it..
Now you tell me. The lingering smell of bacon is one of the most pleasing aromas. It was with this in mind that I made the aforementioned purchase. I'm honestly not sure what I was expecting. I suppose it was an impulse buy. I was there to purchase her almond scent, but I'm a sucker for anything with the word bacon attached. Hence...
I enjoy bacon, but quite honestly I don't understand the craze either... Bacon mayo, bacon this, bacon that... Well how about just bacon? I did cure and smoke a pork belly and the bacon is definitely better than what you get in the store. That said, the Canadian bacon I made (back bacon made from a pork loin) is far superior to anything I can buy in a store. It has all the flavor and very little fat and is surprisingly easy to make. I have 7 more pounds of it curing in the fridge now which should be ready for smoking on Sunday. It is good enough that I don't think I will buy commercially produced bacon any time in the near future.
What I don't get is the health thing. Honestly, I've no idea where that comes from. I'll tell you why. My dearest mother was born in 1918. According to her, "If you're gonna work, you gotta eat. Folks cain't work well on poor feed. Bacon, eggs, toast and coffee is best" And that was breakfast at her table nearly every morning of every day, always served between 05:00 and 05:30. It remains my favorite breakfast today, and it's what she had for breakfast this morning. (nope, not kidding) Bacon is bad for you? Not hardly.
We make our own more or less every year. We get a home grown hog, from people we know and know what they are feeding them (makes a world of difference from buying meat in stores). We salt cure it, smoke it and dry it. But it is a bit different from what I see as "american" bacon. Our bacon seems drier and probably a bit saltier, and is generally eaten raw.
Bacon….in Seven Easy Steps: 1. Get some good pork belly 2. Organize your spices, cure & seasonings… 3. Belly rubdown with the spices and pack them away in the fridge for a good while… 4. Cold smoke applied for 11-13 hours using apple & hickory pellets…. 5. Nearly there… 6. Painted post-smoke with some real maple syrup 7. Slice & pack it away for the morning….
