Remove your traditional back bacon from packaging and pat away
any excess moisture
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil
No need to season this meat as the cure will of done this for
us
Don't overcrowd the cooking base, a few rashers per pan or
griddle
A little tip from my dad, he snips the rind half way down the
rasher with some sharp kitchen scissors which stops the bacon
curling as much when cooking
Cook over high heat turning once after a rich, caramalization
takes place
Cook for 2 minutes each side or until the bacon sizzles and
looks ready
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expand which means the more well done your meat is