an experiment to make faux bacon failed as bacon but was a success as a smokey crunchy snack
Step 1: WHY?
Why attempt to make faux bacon? Several reasons actually, my sister who is an accomplised cook and pastry chef was discussing a meal that had bacon but one of her guests was allergic to bacon (how horrible is THAT?) and she wanted something to replace the smokey taste and the crunch. For my own purposes, I need to cut back on my sodium intact to help keep my blood pressure down, it's more difficult than it sounds because salt like fat is FLAVOR or at least enhances flavors