Maple bacon – the finished product

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….)

Apparently you can freeze bacon for a few months…just in the fridge it would only be good for a couple weeks, so that’s what I’m planning to do.

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:

So I thought I had better slice some up for freezing…it looks good.

(Editor’s note: mum, Jess and I thought it looked pretty good over our morning coffee here in Sydney!)

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…

3 thoughts on “Maple bacon – the finished product”

  1. Animal fat is good. 🙂

    Better than all that hyrdogenated oil and petroleum by-products. (We're such victims of erroneous "health" marketing.)


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