Hi Guys,
I did a test run on eight new bacon recipes and did a smoked and unsmoked piece of each.
When I say smoked I mean cold smoked - no cooked (for those on the other side of the pond!
)
both great, but genuinely prefer the unsmoked as it doesn't confuse the warmth of the allspice.
Really happy with it though and surprisingly even all of the kids loved it too!
The 'firecracker' recipe of toasted cracked black peppercorns, crushed chilli flakes and honey needs some adjustment though - nice if you like it hot but bang went the taste buds too early in the day!
The main aim though was that all of the mixes were crushed, ground etc fresh (as usual) but then added to the salt well in advance (nearly two weeks) so that it was a real 'flavoured salt' mix that was being used. I am working on this as a way of getting deeper flavour penetration. Seems to be working.
PS Note to This Little Piggy - Laurence, if you read this - works a treat with the Bay as I suspected!