Making one's own bacon, from the raw, just-cut pork belly, seemed as foreign to me a week ago as growing one's own wheat in pots on the back porch for making bread.
Once the process began unfolding, the peculiarity went away, largely because the formula is fairly simple: Cut the pork belly slab (left) into appropriate sizes and thicknesses, coat thoroughly in a salt cure formula, consisting of Kosher salt and brown sugar, wrap tightly in plastic for a wo-day cure, turning the package over after one day. Then one towel dries the meat, hangs it to dry for a day or two and then puts it in a smoker for a couple of hours.
On Monday, we will cook the bacon as part of a breakfast comptency test in which we also must prep, cook and plate a French omelet, eggs over easy and a poached egg.
Any bread that comes with the breakfast won't be from wheat I have grown on my back porch. I won't be doing that.