Why settle for shrink-wrapped supermarket slices when you can wrangle your own rashers?
Cook’s Country senior editor Bryan Roof slices thick rashers off of a slab of bacon just off the smoker as videographer Nick Dakoulas films the process for a video segment on our recipe for do-it-yourself bacon.
(Want to make your own at home? Check out The America’s Test Kitchen DIY Cookbook, available for pre-order now, for all your curing, brewing, canning and churning needs.)
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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