So, this weekend I hit up the asian market .. and imagine my shock when I found that pork belly was on sale. Naturally I picked up twice as much as I wanted, and decided to try different bacon type preparations. I decided on a sweet breakfast bacon and a savory bacon. I used the same base curing rub for both.. a little curing salt, some regular salt, some sugar, some brown sugar, a bit o’ black pepper.
The variation though.. is that one of them was given a liberal hosing in maple syrup.. and the other one met with some worcestershire sauce. I should have some either awesome or not so awesome news in about 6 days time.
Savory bacon goodness. I have high hopes. 😀
This bacon glistened so much from the syrup that my camera literally wasn’t able to focus. Perhaps blurry pictures mean amazing bacon?
More updates as the bacon progresses.
The Confluent Kitchen 