FMB, you've got to save a little for just grillin as an appetizer.

I have 11 pounds curing. I don't think that'll be a problem.

MO has yet to give us his grandaddy's recipe. We're waiting.

We've gotten in the habit of mixing up a pound of fresh sausage just about every morning. I'm a local hero! (at least in my house)

I wonder if he could take it to a local specialty meat shop and pay them to slice it.

Do you put the bacon on the foil or on the rack above the foil?

Rack.

Thanks, that was what I thought, but I was reading it differently.

Tell me more about these "bacon nuggets" please. What is the process?

Also, are you going to make chicharonnes with that pork skin?

wait, you guys are saying to put directly on the oven rack? Or some sort of rack that stands on your cookie sheet/foil?

I'm a little slow. :(

Here is the order of how it should be from bottom to top.

Oven Rack, Cookie Sheet, foil, bacon.

God I wish I had the time to do this. Can't wait to see how it comes out.

You are my idol.

That's what I thought originally.

they're saying something else though it seems.

I don't know what they're talking about, but I'm talking about cooking Bacon in the oven.