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bacon experiment

jdgcrean
jdgcrean Posts: 44
in EggHead Forum

was interested in using different types of pork to see how the flavours compared. using the Ruhlam maple bacon, hot smoked recipe, did 5 lbs pork belly of each: berkshire pork ($7.99 per pound); organic commercial pork ($4.99 per pound); and regular commercial pork ($3.99 per pound). Not going to lie - didn't find a huge difference between the three bacons. At the margin, preferred the berkshire over the rest, but not sure it was worth the premium price. all were fatty, salty and delicious. didn't find that any of the three took on a huge maple flavour (was more marginally sweet)- perhaps a result of the 1 hour soak I did including changing the water 1/2 way through?

 

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