Somewhat of a surprise to me. On the left the liquid contents the bag of bacon purchased at the supermarket. On the right that from some home cured bacon. Both weighed about the same and both were cooked in the same Sous Vide bath at the same time and for the same amount of time.
It is not too obvious here but on the right is the store bought bacon and on the left is the home cured. Both have been cooked stovetop to give them a bit of color. They went in the same pan for the same amount of time. The store bought bacon crisped up rather nicely. The fat on the home cured bacon remained soft and squidgy. I also noticed that with both bacons that there was a considerable loss of both flavour and saltiness. Not sure what to take away from this.
