Been curing our own bacon this week. Coated in molasses and rubbed down with 1 cup of sugar and 1 cup of kosher salt. Rotated daily. We’ll see how it fares.
Wow, you’re too much for me sometimes, Jason. Sure wish I could come over to watch you in action sometime. 🙂
Um, I made my own pancake syrup this week (because the last known store-bought syrup made without high fructose corn syrup and with Maple syrup has been discontinued.) I’m going to put my version on the table tomorrow morning for unsuspecting family members. 🙂
Cool. Want to share the recipe? We have one, but I don’t know if we’ve tried it. With the recent price for pure Maple syrup, we may want to though.
I’d be glad to share. Let me try it tomorrow morning, though, to make sure it’s worth sharing. I tasted it after making it and thought it very good–so good I told a friend I might have to market it under the name, “Newsom’s Dark Amber Pancake syrup”-for the discriminating gourmand. 🙂
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