Thanks to Cleo’s supervision, the maple smoked bacon got done today:
According to Mr Neil Master Butcher, it looks to have “cooked” a bit too much versus “smoked”.
The end bits are of course saltier (dry cure on outside), but I tasted a bit and it was certainly glorious. A fork was delivered to our neighbour Orest in the middle of his porch painting, and he almost said rude things about how good it was (Editor’s note: this was clearly a bribe so he doesn’t forget to take care of the plants when we are in Laos….)
However if it’s a bit too cooked, that makes me a bit leery? Anyone have an idea here?
In any case, it passed the Cleo taste test:
Can only cut THICK slices (Editor’s note – suuuuuuuure you can). Also saved a “chunk” fro freezer.
Five slices in fridge to try this week – a bit odd having bacon for dinner, but maybe I’ll get some anchovies and make a Caesar…