A good place to start with bacon is the book "Charcuterie" by Mark Ruhlman and Brian Polcyn. If I recall correctly (my copy is still, alas, in a box inside a box inside a pile of other boxes) they explain how to make uncured bacon as well as the standard type, and how it can be made using a grill or oven instead of a smoker. It's an absolutely terrific book that covers a LOT more than just bacon and sausage!
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