The bacon was cooked tonight for supper, along with some kamut pancakes. The bacon cured for 6 days, started Saturday evening, in the fridge in a platic zip-loc bag. The curing agent was primarly salt and sugar, but the slab was first slathered with molasses, then coated in the one cup each kosher salt/raw sugar mixture. The taste? Well, first it was the coffee. Then the bread. We now may be ruined with this bacon. Slightly sweet. Very dark from the cooking of the molasses. Nicley sweet with a pleasingly salty aftertaste. One of the better bacons I’ve ever tasted. We’ll be grabbing more bacon at the Farmer’s Market tomorrow!
Solo Deo Gloria,