not necessarily. it was an experiment .
I know you get most of your groceries ' on line '
but consider looking into generic bacon , the full 1 lbs version
that version has ' fat cap ' ends , which are trimmed off for the 12 0z versioons.
you want those . then , if you can , de-salt the whole lbs , 24 hrs , very cold water
to keep the fat firm , in the refig. changing the water once or twice .
then use that ' pork belly ' to shield longer term IDS meats.
tie them up . stretch the bacon !
something to think about.
works vey well . does not need to be thick at all .
or use chicken skin that comes w the ckicken // turkey .
