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cured bacon


  1. Remove your maple cured back bacon from packaging and pat away any excess moisture
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. No need to season this meat as the cure will of done this for us
  4. Don't overcrowd the cooking base, a few rashers per pan or griddle
  5. 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
  6. Cook over high heat turning once after a rich, caramalization takes place
  7. Cook for 2 minutes each side or until the bacon sizzles and looks ready
  8. 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