Makon Bacon

Test Bacon Batch

This summer I’ve been making a lot of bacon as well as doing a number of other pork belly recipes. I’m up to my 14th batch. Eating in the name of science and marketing you might say.

The above photo shows a test matrix of four spicing combinations. The rows are maple syrup vs no maple syrup and the columns are smoked paprika vs no smoked paprika. I made these for our extended family reunion potluck. They were a huge hit. We brought home an empty dish. Eight pounds of bacon gone in a few hours.

My personal favorite was the smoked paprika, maple syrup combination. All of them also had salt, black pepper and pink salt for the cure. I then baked them at 225°F in the oven until they got to 160°F inside at which point I switched the oven to broil for fifteen minutes. Then I packed the dish on ice for the trip to the family reunion. I served them thick sliced on crackers.

The vegetables have nothing to do with the bacon although they do make a pretty picture. I simply happened to also be making a salad at the time I took the photo. Remember to eat an omnivore diet.

Outdoors: 79°F/60°F Sunny
Tiny Cottage: 68°F/70°F

Daily Spark: There are few reasons to die as good as bacon.

About Walter Jeffries

Tinker, Tailor...
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1 Response to Makon Bacon

  1. Edith says:

    I’ve always loved the quote that “Bacon is the gateway drug for Vegans”. My current favourite commercially available bacon is labelled ‘Alder smoked”. Don’t know too much what that means but great flavour. Love your insights Walter.

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