Chilebrown at home

Monday, November 24, 2014


The Great White Hunter returned from the Blue Ribbon Meat Company bearing this slab of bacon. It was cured in house. We do not have a lot of information on this belly delight. The aroma has a slight hint of smoke. The meat to fat ration is acceptable. The rind is on. (Negative points for leaving the rind on). We fried a couple of rashers in our trusty black iron pan. It crisped nicely rendering a lot of bacon love. The sugars and salt were nicely balanced. The flavor was porky good. Overall this bacon was very decent. It will be perfect for our green bean casserole this Holiday meal. Thanks greatwhite hunter, you are a beacon of bright shiny bacon love.


Three Dogs BBQ said...

Looks good from here. I hope the slab I have curing now looks half as good as that!

Zoomie said...

That's the fun of bacon. Even when they forget ans leave the rind on, it's still delicious.

Chilebrown said...

Three Dogs BBQ, I am looking forward to seeing it too. It will be fantastic.

Zoomie, They did not forget. Some people prefer the rind on. It is easier to leave the rind on.(lazy) It does still taste great.