Making Bacon is Easier Than You Think—And Tastes 10x Better Than Store-Bought

Hi, I’m Tom

I’ve been making bacon for decades, and let me tell you – store-bought bacon doesn’t even come close to the real thing.

When I first started, it was a bit bland, honestly. I had no idea how to balance the cure, bring out the smoked flavor, or why or why not dry it or do a hot smoked verisn.

It took 15 years before I came with my house cold-smoked dry-cured bacon, but friends and family can’t get enough of it. I’m proud of it, and gifting it is a pleasure. I’ve learned from bacon masters from across the globe, picking up tricks and tips along the way.

Most websites focus on one method, but I’ve now taken this course, which shows you five ways, every method possible.

This course was all about bacon mastery; the water-injected crap you get at the supermarket cannot compare to what you can make at home. Create the best bacon you’ve ever tasted with confidence.

Making Your Own Bacon is Easier Than You Think—Learn in Just a Few Steps

A succulent grilled pork belly on a wooden cutting board, glistening with a perfectly crispy layer, ready to be sliced and enjoyed.

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Every Bacon Making Way

Choose the bacon-making method that suits you, bite-sized lessons you can easily digest

How and What Rundown on Smokers – Hot & Cold

Ultimate Rundown Buyers Guide on every smoker design available with ninja tips for each

Create Your Flavor Style, Experient With Confidence

Make it yours; I’ll give you insider’s shortcuts to customize flavor

How to Make Smoky Bacon without a Smoker

>> Smoky Bacon Hack << a NO smoker method or a super smoke booster trick

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A succulent slab of Craft Bacon with a golden-brown crust, resting on a wooden cutting board next to a black-handled knife, ready to be sliced and served.
A close-up of perfectly sliced smoked bacon, revealing its moist and tender texture, ready to complement any hearty meal. Discover the art through our Cured Meat Courses online.
Cured meat with good molds resting on a wooden cutting board with bones and sinew to the side.
A person trimming fat off a large slab of raw pork belly on a wooden cutting board.
A pile of crispy bacon strips, perfected using a select wood selection for smoking, in a black container.
RRP $99 – 60% Off- $39

Save $60 – Limited Time

YES! tO MY BACON – CLICK HERE

What the Course Includes:

✅ Step-by-Step Video Lessons – No guesswork, follow along
✅ Classic & Advanced Bacon Styles – Smoked, Dry-Cured, Brined and much more
✅ Printable Recipes & Curing Cheat Sheets – Never mess up a ,eat cure again
✅ Bonus: The Science of Smoke & Curing – Learn exactly what makes bacon taste amazing
✅ Lifetime Access – Revisit lessons anytime, at your own pace
✅ Exclusive Members-Only Q&A Access – Ask me questions directly

💰Gourmet bacon costs $20+ per kilo—learning to make it yourself saves

🔥 Limited-Time Bonuses:
✅ Bonus Guide: My Top 5 Wood Choices for Perfect Smoked Bacon
✅ Guide – Types of Smokers High-Level Pros, Cons, and Uses

A tray of uncooked bacon slices, representing every bacon style, being held by a person amidst lush green foliage.
Sizzling temptation: seasoned and ready-to-smoke bacon variations.
A person holding a large slab of seasoned raw meat ready for the grill, with a backdrop of lush green foliage.
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Traditional meat smoking process with various meats and sausages hanging inside a smokehouse.
RRP $99 – 60% Off- $39

Save $60 – Limited Time

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