Karl  ordered a slab from a butcher, uncured "bacon" and asks for:
> any words of wisdom before I start eating Neanderthal breakfasts?

- if you ordered a whole pork belly, then ask the butcher to cut it up into
1-2 pound pieces so you can keep what your're not using in the freezer;our
butcher wraps all pieces, usually about 6, ready for the freezer except for
the one to start using right away

- then you can cut up each piece into slices any thickness you enjoy best,
we like ours sliced similiar to "thick" pre-packaged bacon

- we trim the rind off after slicing and save it up in the freezer to make
our own piggy puff snacks.

- we allow 20-30 minutes for the bacon to to cook over low heat, it turns a
not so pleasing pale white colour for the first while then starts turning
golden and then to as dark and crispy as you would like it

- before starting to fry we sprinkle in some onion & garlic powder, paprika
and a bit of cayenne pepper -- adding salt too will make it taste more like
pre-packaged bacon, but we don't need to do that anymore

- road side restaurants often offer pork chops on the menu some place, so
an idea instead of bacon and eggs, is ask for pork chops and eggs

Grant
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