Remove bacon from packaging and pat away any excess
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
Don't overcrowd the cooking base, a few rashers per pan or
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
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