Making homemade bacon is so easy it should almost be illegal to sell. A simple mix of sugar, salt and pink salt (as given in Rhulman’s Charcuterie) pressed liberally into all sides and them wrapped up, flipped daily for a week and then smoked or slow braised in an oven. It’s simply amazing, fresh, and satisfying. And any cut with a nice fat-to-meat ratio will do. What are you waiting for?