Lancaster County is known for smoked meats not the least of which is bacon. I was fortunate to grow up in a family that made their living smoking meats and selling them at market. My earliest memories include getting up in the wee hours of the morning to make the long drive to a Philadelphia market, set up the stacks of smoked hams, sliced bacon, coils of sausage and bricks of scrapple. It will not surprise you that today, I still have the best bacon available to me and I use it in every variation you can imagine. I even vacumn pack it and ship it to my friend Liza way out in Utah.On her last visit she brought me a wonderful book titled Seduced by Bacon (written by Joanna Preuess with Bob Lape). This amazing book, with recipes that include bacon ice cream, maintains that Americans have an ongoing love affair with bacon. My breakfast table would verify that finding. No matter how much bacon we make there is seldom any left. Our favorite way to make it is on skewers, baked served as a
2 slices well cured bacon, per skewer
Thread 2 slices of bacon onto each bamboo skewer. Do not soak in water prior to using as the fat from the bacon will work fine. The ends of the skewers brown some but they do not burn.