Chilebrown at home

Friday, December 14, 2012


“Hurry, Hurry, Step Right Up”. Welcome to this episode of the ‘Bacon Revue’.  Belcampo Meat has revealed their inaugural offering of bacon and we have her on stage tonight. The charcuterie performers of Belcampo have sung a new tune that may change in the future. This bacon is a work in progress.
  The pedigree of Berkshire and Ossabaw Island hog cross is very impressive. Ossabaw Island hogs are prized for having the same qualities of the’ Black Iberian’ pig used in the creation of cured hams. This special pork belly is cured with celery juice extract. Celery juice is a natural form of nitrites. Sugar and salt and a kiss of mesquite smoke round out this curing process.
  This slab smells deliciously smoky. The meat to fat ratio is appropriate. It fried up nicely with a lower heat. This bacon has a lot of sugar and a high heat can scorch our rashers. It was hard to be patient while the smells of frying bacon entertained our taste buds. Our initial taste revealed a sweet chewy porky flavor. The pork flavor was very rich and almost had a resemblance to mild beef. It was very pleasurable. The smoke was not overpowering and very complimentary. Salt was in good balance. The only factor that was out of kilter was the sweetness. A heavy hand with the sugar cure was prevalent.
  Overall we were very pleased with this work in progress. The butchers of Belcampo have claimed they are tinkering with the recipe. A little less sugar and this bacon is a very fine offering of the meat we all love. Belcampo bacon will receive a rating of 3.75 stars out of 5.

Belcampo Meat
Rating: 3.75 stars out of 5
Price: $15./pound
Where: 2405 Larkspur Landing, Larkspur, Ca. 94939 415 448-5810


Kailyn said...

eephGood bacon should be sweet but not overly sweet. Tempted to get my dad to taste stuff since his daddy was the hog farmer but trying to get dad's cholesterol level lower. No bacon for him. I am his culinary enabler.

Chilebrown said...

Kailyn, Get some for yourself and give Dad a taste. I got some great pork chops at D.C. Meats. They will cut any size you want.

Zoomie said...

Glad to hear they didn't disappoint, even though it was a bit too sweet. Hope you gave them your feedback - you da man! and they need to heed you.

Greg said...

I gasp at $15 a pound! Why does the phrase "lipstick on a pig" enter my brain?

Three Dogs BBQ said...

I agree with Kailyn, bacon should have just a slight sweetness. Not overpowering. As luck would have it, I am starting a batch of homemade bacon today...

Chilebrown said...

Zoomie, They know about Chilebrown & Mad Meat Genius but I do not think they are rushing to push the Like button.

Greg, This is located in Marin and at 15 dollars a pound you are getting off easy at the Belcampo meat counter.

panther76, Sweetness is an important component in the balance. Good luck with your project. We look forward to seeing your results.

Three Dogs BBQ said...

You are right Mr. Genius. Any suggestions for imparting some sweet to my bacon?

Chilebrown said...

panther76, I have used maple sugar from the 'Vermont Country Store" with good results. Just follow your recipe the first time and take notes. The next time you and add or subtract sugar.