RECIPE: Electric City Butcher Bacon

Make our world famous bacon at home

There isn’t a meat Americans enjoy more than bacon.

They named a rebellion in colonial Virginia after it. America entered World War II when they feared bacon would be rationed, and Elvis Presley liked to fry his peanut butter and banana sandwiches in its grease. Ok, only one of those things is true, but you get the idea.

The sound of bacon cooking is like the crackle of a warm fire. The smoky, porky scent makes you hungry even after a hearty meal. The salty, sweet taste reminds you of that crazy lover you knew was bad for you but…oh so good all the same. Then there’s the crunch and the chew. Bacon hits all the senses of gluttony like a culinary opium den. Vegetarians have even whispered to me that they sneak a slice or two in moments of weakness.

Things were no different at Electric City Butcher. We never had trouble selling pork bellies fresh, but we always made bacon. It was the gateway drug to our guests’ whole animal butchery habit. Once you had the bacon, you were coming back for sausage, chicken, and steak. In fact, I’ve received more panics requests for our bacon recipe over the last year, than any other concern. Folks jonesing for the next slice.

Don’t worry. You can make bacon. It’s actually not that hard. Strap on your aprons, and let’s get curing.