Sunday, February 04, 2018

Bacon of the Month: Broadbent's

Month two of my Christmas Bacon of the Month gift is 14 oz. of Broadbent's dry cured hickory smoked bacon. I fried 4 pieces up in a skillet for about 12 minutes over medium heat.


Here's what it looked like at the start. The bacon is very firm (perhaps due to the dry cure, which reduces the water content), and sharply colored (perhaps from the long smoke—3–4 days).


I assumed the flavor would be very intense, and that this would be my ideal style of bacon. I was half right. It's very intense, but at least as a bacon eaten on its own, I prefer last month's Nueske's (a wet cure). The dry cure results in a different texture that is reminiscent of Canadian bacon. It also yields a pretty salty bacon. All in all, a very intriguing bacon that might be best used as an ingredient (BLT? in a salad?) rather than as straight bacon.

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