The Tasting

If you have been reading my previous Posts Here, Here, Here, and Here. You know I have made my own BACON! So.... How does it taste. Well pretty damn good. First off this is BACON! that is not for the faint of heart. This is Fire Fighter BACON! This BACON! makes the smoke alarm go off when you bring it out. The closest any other BACON! comes to this is "Newsom's Old Mill Store Hickory Smoked Country Bacon". Since I used Alton Brown's Scrap Yard Challenge BACON! cure, this BACON! is a little on the sweet side (but not much) you definitely get the taste of molasses and cider every once in a while. The BACON! is not salty, in fact The next time I make it I will drop the Sugar and maybe add an additional half cup of salt to the brine. It does not have the "hammy" taste that many bacon's have. There are no nitrates in this cure so the meat will not be a pretty pink (but I couldn't care less). Because of the extra sugar the BACON! tends to brown quickly, and if cooked at too high heat will burn easily. The smokiness varies but is refreshingly strong. One of my brothers described it as "eating a burning building, or campfire" There is relatively little curling, and almost no splatter as I did not "inject" the cure into the bacon like most manufactures do. The meat has a light almost porky flavor and the fat is where you will find the molasses and apple cider flavors. Mike reported the BACON! is good, but every once in a while you bite in to a part of it that taste "REALLY GOOD". The meat is very tender, as compared to how it was before being cured (I cooked some up before hand to compare).

Things I would change:
Get skinned, loin end bellies (they are thicker).
Skip the extra sugar in the cure.
Add a little extra salt.
Cure the bacon for 5 days instead of 3 (cure needs more time to penetrate).
Smoke with Cherry, or Apple wood.