Chilebrown at home

Saturday, June 6, 2009


On stage is a bacon that was commissioned by The Great White Hunter. The program of ingredients will not have any nitrates today. Let the show begin.

Opening the package of bacon releases a wonderful smell of smoke. It is a pretty looking bacon. This bacon was cured with molasses. The molasses and sugar has made the exterior dark and shiny. If we eat with our eyes this bacon would be a winner.

This bacon was cured according to a recipe by Alton Brown from "Good Eats." The bellies sat in a bath of sugar, salt, water and molasses for 4 days. They were dried and then smoked with some green peach wood. We have sliced and fried some in a vintage cast iron skillet. Myself and Ms. Goofy are the tasters.

The bacon gets really dark after frying. This is due to the sugar and molasses. The bacon was cooked well to a crispy treat. Ms. Goofy took her paws and grabbed a couple of slices. She barked for joy. She said it was sweet and smokey. I thought it lacked the usual bite of salt. Ms. Goofy yelped her disagreement with the salt issue. She growled that the lack of salt was what she liked. Over all it was a pleasant batch of Good Eats. This bacon will recieve 3.75 stars out of 5.

Rating: 3.75 stars out of 5
Price: Priceless
Where: The Mad Meat Genius Smokehouse


liteluvr said...

I'm w Mrs. Goofy. I like the lesser salty version. The store bought stuff is just too salty after getting used to home cured.
I follow that recipe more or less, only I DO add the pinch or two of pink salt, and after the 4th day of curing, I take a day to 'de-cure' by soaking in fresh water. This pulls out some of the excess salt, and really sweetens the meat up. When it's cooked up you can actually taste the meat.

Good lookin bacon, nonetheless.

Chilebrown said...

I thought this bacon was pleasant. It is not my idea of the Gold Standard. The Great White Hunter loves it. It is nitrate free and he footed the bill. In fact he wants to commission another batch. A Mad Meat Genius's work is never done!