Oh how I love our bacon.... shall I count the ways?
1. Fresh side pork - no curing so no nitrates.
2. Clean pork - soy-free, organic grains, pasture raised.... never indoors
3. Nourishing fats... a breakfast that is simple and sticks to your ribs so kids are not coming back hungry in 30 minutes.
4. NO ONE complains on a bacon breakfast morning... cuz its so stinkin' YUMMY!
People often ask me why we don't cure our bacon or hams and how to prepare fresh side pork. So, this morning it seemed a not so bad idea to sit down and blog a moment about bacon.
First off, we can't find anyone to cure our meats without nitrates. And well, in truth even the no nitrate cures use celery salt and by the time to cure the meats with celery seed... you end up with just as many nitrates (if not more) than if you used regular curing methods. Maybe someday we will get that certified kitchen completed in the basement and we will add a smoker... but until then... it seems simple to me to just salt your bacon as you fry it.
Now, your choice of salt makes ALL the difference in the world. I wholeheartedly recommend Hawaiian Red Alaea Salt. It has a unique flavor that is amazing on bacon! Slightly tangy... hard to describe. I have salted bacon with all the usual salts we use around here like Himalayan or Real Salt and the bacon ends up tasting just like a pork chop; still yummy but not bacon. But with enough of the Hawaiian salt... its different.
So, that's it.. salt (somewhat heavily) and fry in a good old fashioned cast iron skillet. Not sure why using a cast iron skillet is important... but it does make excellent bacon! Much better than my electric skillet I use at market.
Wondering what Hawaiian Red Alaea Salt is or where to get it? They sometimes have it at Whole Foods but its always on amazon.
Artisan Cheesemaker. Lover of all foods dairy..