I have a pal who makes his own bacon, he has built a smoke house and everything. His bacon uses the traditional recipe using sodium nitrite. I’ve been wanting to make my own, settling on the recipe Dan Barber posted at epicurious.com. He uses a complex rub that I had all the parts to except the ground coriander. I added more coriander seed to help with the lack.Here it is after several days in the fridge. I flipped it over a few times while it cured.With a little trimming it fit in this hotel pan. I covered it with chicken stock, put the lid on, and left it in a 200-ish oven all day.After an all nighter in the fridge to firm it up for my slicer it was turned into all this. I’ll keep one of those in a ziplock bag while we binge on bacon. The other two are in the freezer, they’ll get vacuum bagged when they are solid.Let’s try some out! Looks good so far. Yay! It crisped up well, and the skin wasn’t a problem. I worried a little about that but I figured if the porchetta skin crisped up while frying this skin would, too. I think the next one I do will get the sodium nitrite. I’m sure it will add to the flavor and color.