This ingredient was completely out of my reach just a few short years ago, but thanks to online sources such as Amazon, I was able to obtain this wonderful product with little trouble, and highly recommend that you do the same. It also imparts a tantalising, caramelised depth that is hard to describe, yet easily appreciated for its subtlety. Maple sugar is the perfect medium by which to achieve this goal in that it provides just enough sweetness to balance the salt that is in the bacon, without overpowering the entire profile. This method will teach you to produce a maple-cured, cold-smoked, dry-aged bacon that will be rich, deep and savory, without the cloying sweetness of the “maple bacon” that is found in the grocery stores. This will necessitate a little extra time and attention to detail, but the results are very much worth it. All that is needed is the patience to “do things right ” by using that phrase, I mean that if you want bacon that has that wonderful, deep-smoked, olde-tyme aroma and flavour, then you need to use a method that will achieve the desired result. I found this to be very true recently as I set out to learn this art, and was amazed at how little effort it took to produce such wonderful end product.
One truth that is nearly universal is that once you cure and smoke your own bacon, you will never be satisfied with “store-bought” bacon again. What if I told you that you can cure and smoke your own bacon at home? If you are reading this, then I will assume that you feel somewhat the same, and invite you to consider that there is a whole new world open to you: It is inconceivable to me that there are people out there who do not think much of bacon in fact, to me, hating bacon is almost as big a sin as hating America.
0 kommentar(er)
