Kayelle
Chef Extraordinaire
OK, I changed my mind forgetting that BACON is made of pig. No possible way I could do without real bacon forever.
Ooh... how do you make your tasso?
I use boneless pork butt … spice rub from Emeril's "Louisiana Real and Rustic" cookbook, pressed hard into the pork slices and cure for a week. Then the slices get smoked @ 225F
I would set up a co-op where everyone could trade their one protein choice with people who chose a different protein. We are called omnivores for a reason!
If I set up that co-op, my particular choice would be irrelevant!