|homemade bacon with pickled daikon on garlic sauteed kale|
I sliced that baby up real thin and put it on the pan just like I would with store-bought bacon. Not much of a difference here except the grease spattered a bit more than you'd expect, but that makes sense because it hasn't been dried the way the store stuff is. Flavor was there. Texture was there. Huh, wuddya know?