I mentioned in a post about my experiment with using the Asian bacon cure for a rack of ribs that didn't turn out quite the way I was expecting.
At the same time I cured a 3# belly using the Asian bacon recipe from the free side along with my usual maple syrup bacon.
I sell the bacon so whenever I'm slicing up the bacon I have the pleasure of frying up a few pieces for myself from each slab for QC purposes.
I did not enjoy the Asian slices I was test driving but the wife said it was good. I made up a few sample packs for some of my customers and asked them to give me honest feedback.
Everybody said it was awesome. After the feedback I gave the bacon a second chance and fried some for myself.
I must agree it was good. I think the first fry I did I had a mind block from the rib experience.
I know have to include the Asian bacon alongside the maple.
The same day I smoked the above this also happened.
I was sure there was one slab short when I loaded the smoker and that was confirmed later in the day when it showed up in my "bacon" fridge. I've been wanting to do a flavour comparison cook using indoor oven vs smoker and this presented the opportunity.
The bottom line is I messed up and left the house to the shops forgetting the bacon in the oven. When I got back the IT was 86C and probe tender.
What was supposed to be bacon ended up as a pork belly roast that turned out to be above excellent. It was truly delish.
The next day sliced on a bun with chopped onion and gherkin, dash of bbq sauce and sliced avo on top, was fantastic. Something I'm seriously considering putting on my menu excepting it will be smoked to done.
What I wanted to know has anyone else made the Asian bacon and their thoughts.
At the same time I cured a 3# belly using the Asian bacon recipe from the free side along with my usual maple syrup bacon.
I sell the bacon so whenever I'm slicing up the bacon I have the pleasure of frying up a few pieces for myself from each slab for QC purposes.
I did not enjoy the Asian slices I was test driving but the wife said it was good. I made up a few sample packs for some of my customers and asked them to give me honest feedback.
Everybody said it was awesome. After the feedback I gave the bacon a second chance and fried some for myself.
I must agree it was good. I think the first fry I did I had a mind block from the rib experience.
I know have to include the Asian bacon alongside the maple.
The same day I smoked the above this also happened.
I was sure there was one slab short when I loaded the smoker and that was confirmed later in the day when it showed up in my "bacon" fridge. I've been wanting to do a flavour comparison cook using indoor oven vs smoker and this presented the opportunity.
The bottom line is I messed up and left the house to the shops forgetting the bacon in the oven. When I got back the IT was 86C and probe tender.
What was supposed to be bacon ended up as a pork belly roast that turned out to be above excellent. It was truly delish.
The next day sliced on a bun with chopped onion and gherkin, dash of bbq sauce and sliced avo on top, was fantastic. Something I'm seriously considering putting on my menu excepting it will be smoked to done.
What I wanted to know has anyone else made the Asian bacon and their thoughts.
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