Following the recipe from the Charcuterie book, Ruhlman suggests baking as an alternative to smoking the bacon. I did not know bacon was baked, but decided to try to see what it tasted like before saying "no".
|looks like bacon|
After a night in the fridge, I sliced the bacon and was happy with the color and results. I did not use "Pink Salt" in my curing, which maybe part of the flavor missing.
I sauteed up some of the slices to try for breakfast--- but NOT BACON. It is different from pancetta in the sweet factor.
I am going to take the rest of my slab of bacon and smoke it stovetop in my WOK. I think it is the smokiness I am missing here.
Otherwise for me, I adore raw pork belly grilled and don't have to wait for that!
|dreaming of recipes now to use my bacon|
Am thinking of going sweet- I make a spicy peanut brittle and think that this would be a great addition.
I once had Bacon Brittle from Grateful Palate which inspired me. Here is a recipe online.
Bacon makes anything better... right?
Taking advantage of the sliced bacon I had for the foto, I decided to try it in the most common of all pasta sauces where we use guanciale or pancetta, cut into small lardons fried and the added to a simple tomato sauce with onion, garlic and a kick of red chili.
Amatriciana- Amatrice is the village FAMOUS for their pork. They love it so much there is another version called Gricia, which is just the pancetta, no tomato!
|my little pre-fried cubes of bacon|
|assembling the amatriciana in the pan|
I have just hit my bacon limit and fallen into a Charcutepalooza coma! I need some salad!