[Dr. Bogus Pachysandra]

“My recipe is a seven-day cure, in a gallon Ziploc bag — a 5-pound pork belly fits perfectly,” said Polcyn. “Every day you massage the salt and sugar into it. It’s a slow cure. It’s been done this way for 500 years. You rinse it off, slow smoke it over natural wood. I use cherry. Get it to a temperature of 135 degrees, chill it, slice it if you like, griddle it. Oh my God. It’s fantastic, the best bacon you have ever had in your life.”

[TurboZamboni]

I never knew they had ziplock bags 500 years ago.

next we'll learn they had a State Fair with Big Fat Bacon