Beware the Ides of March, 'cause Imma fire up the grill!
Look at how smokey it is! So Smokey. Unfortunately it is WAY too salty. Next time around, I think I am going to do a wet brine cure, rather than the dry rub cure on this one (which kind of ended up being a salt-crust.) When you fry this stuff up, it just concentrates the salt and it's almost inedible. Or it would be if it weren't so fucking delicious. However! If you slice it and eat it raw (cool out, I cooked it to an internal temperature of 150 F, son) it tastes like the most delicious country ham I've ever had. Holy F.
This will happen again, and more nearly perfect bacon will be the result.
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