by Kerran McFadden

The Ag Processes class will be cooking bacon in class. There are 14 students in Eric Miller’s Ag Processes class.  Miller has split up the class into four groups, and each group is cooking a different kind of bacon. The four different kinds they are making are a regular cure normal bacon, sweet bacon with maple syrup and honey, black pepper bacon, and spice hot bacon red chile flake and paprika.

The Anita Meat Processing, Inc., Miller’s father’s business, is donating the meat to be made into bacon. Miller said they’re making bacon because “it is something you can do at home.”

This week they will cure the bacon. Next week, they will smoke and fry the bacon. They are curing, smoking, and frying the bacon in the Ag room. It will be cooked on a hot plate, and will be eaten in class.