Instructions

Rub raw bacon with the salt and sprinkle a bit with cayenne pepper.
Wrap tightly with plastic wrap and refrigerate for 72 hours.
Remove the wrap and place bacon over a warm charcoal grill. Smoke for 7 minutes on each side, or until bacon is just lightly golden.
Use this bacon for cooking. For example, for scrambled eggs.
It can be stored in a fridge for up to two weeks.

This is a recipe by

Tatyana Zinchenko