My Breakfast Bacon uses the regular dry cure with addition of additional brown sugar and blackstrap molasses. For the October 10th class I am experimenting with both pork belly and beef shortribs.. I have tried the beef bacon before but it turned out too salty, though it was remarkably bacon-like.
I cut the ribs off (save them OF COURSE! Never throw out flavor!! Great for stock, soup, etc...). Then dredged in the cure, and into the bag with extra sugar and molasses. The meat is a little thinner than a usual pork belly so I'll cure it for only 4 or 5 days.
Here's what the finished beef bacon looked like the first time... (the photo color is a bit too red...)
No comments:
Post a Comment