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Well, sort of. I modified it by reducing the amount of sugar and added some heat. I'm not a huge fan of sweet bacon. I prefer it to be savory. I also cured for a couple days longer and used smoke rather than an oven. The bacon turned out great the bacon crisps up great! I would recommend frying it nice and slow in a cast iron pan.
Hey Craig, I have a quick question about your paella pan size. In the paella thread you mentioned that you used a 20" pan in your XL but your blog recipe calls for a 15". Will all the ingredients & quantities of your recipe fit in my 15" or should I cut back on them some?