Saturday, April 5, 2008
I made my first bacon here in Australia, I just picked up some random brand and figured that it would resemble what I know as bacon. It looked like bacon from home, it fried like bacon from home, but it was much saltier then any bacon from home. (Home is the US). I noticed that the bacon served in cafes here are also saltier then the bacon I have had before, but I figured that they were just adding it, but maybe they aren't. What can one do to cut through the salt taste to get to the meat of the Bacon? And how much salt should be in bacon anyway? If anyone knows answers to these questions I would love to hear them!!!
Alexa and the Bacon Boys