....and I'm a baconaholic. I was introduced to bacon at a young age and began using it habitually almost immediately. I think about it all the time. The taste. The Smell. The way it makes me feel. I have even had dreams involving bacon. Sweet porcine meat candy. Without you...my world is incomplete.
I feel so strong about my non-kosher companion, I wanted a place to share my bacon adventures. Come with me young friend , and I shall tell you a tale of my first love. Savory or sweet, bacon does not discriminate. Yes, sweet lady bacon gets along with everyone. Chicken fried to chocolate covered, bacon makes everything better. Join me on my quest for bacon glory. The road will be tough...and delicious.
Now like any connoisseur, I have standards for bacon:
1. The bacon must be comprised of a single slab of meat before being sliced. Ground meats (or god forbid non-meats) simply wont do. For this reason, "turkey bacon", "tofu-bacon", and "soy bacon bits" do not qualify.
2. The bacon must be either dry cured, or wet brined NATURALLY. Commercial bacon is cured using a bunch of hollow needles filled with a brine solution that is "pumped" into the pork bellies. Sorry guys, but this is not my idea of bacon.
3. The cured meat must be smoked a minimum of 2 hours. "unsmoked bacon" is like "un-carbonated soda" its nonsense and will not be allowed in my kitchen.
Pretty simple huh? Now some may notice I didn't say it had to be pork. Well that's because it doesn't! Bacon has expanded outside of the bounds of the simple piggy. Some examples are beef bacon which is made from beef flank, and lamb bacon (omfg...sooo good) that's made from de-boned lamb breast. They are amazing, and as far as I'm concerned...they are bacon. \
So...were shall we start? Bacon bourbon? Perhaps tempura bacon? lets see were this road takes us!
Live, Love, and eat Bacon,
Bob
