Posts Tagged slab bacon

Bacon Marinated in Hot Sauce?

A while back we wrote about ‘slab bacon‘ and told you how we gave it a rating of 3 strips out of 5. At the end of the article we indicated that although we enjoyed ‘slab bacon‘, we probably would not eat it all that often.

Well apparently enough time had passed because we bought another pound of the stuff recently and decided to see what it would taste like if we let it sit in hot sauce overnight before throwing it in a hot pan for cooking.

Neeless to say we really do need to get lives, but let’s save that conversaton for another day and get back to the bacon.

How it cooked: We noticed a marked change in the way the bacon shriveled in the pan, as it did not curl up quite as much as our control group of slab bacon that did not sit in hot sauce all night. Additionally we noticed that the hot sauce soaked bacon seemed to stay pretty moist throughout the cooking process.

How it smelled: The majority of the hot sauce cooked off and scorched the insides of our nostrils. Thankfully we like the small of hot sauce, especially Frank’s Red Hot, so this did not prove problematic. Aside from the smell of gaseous hot sauce we detected the glorious aroma of… bacon. No surprises there.

How it looked: The finished product appeared healthy, moist, and delectable with a seductive red tint imparted by the hot sauce.

How it tasted: The first piece we tried had pretty much the same characteristics we noted when we sampled this same type of slab bacon in the past… except that it seemed a bit juicier and saltier.

Our reward from this little experiment came when we sat and chewed a piece in the same manner as a person would gnaw on a chunk of beef jerky. Wow! The wonderful taste of Frank’s Red Hot and quality bacon blended together in a spectacular fashion that we had never experienced before. Very tasty!

Verdict: Ahem. As we already said, “Very tasty!” We’ll give the experiment with hot sauce marinated slab bacon a rating of 4 strips out of 5. We think that if we ever try this experiment again, we will cook the bacon in the oven. Might lead to more hot sauce lingering in the meat!

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Slab Bacon… Raw, Cooking, and Cooked

Much thanks to US for making this wonderful bacon adventure possible. For those unfamiliar with slab bacon, we didn’t know much about it, either, until now.

At first glance we thought it looked a bit fatty and we noticed that the butcher shop had cut the slab bacon quite a bit thicker than we had seen bacon in the past.

Raw Slab Bacon

As you can see, the slab bacon definitely seemed to have some serious fat lines running through it. Oh well. The bacon sampling must go on!

So next we got out the trusty frying pan and fired up the stove. Then we added… bacon. Wow. What a surprise, right?

To be honest, though, at this point we expected this slab bacon to produce a HUGE amount of grease. We got a pleasant surprise instead.

Raw Slab Bacon

The pan barely wound up with any bacon grease at all despite the WONDERFUL, rich aroma of bacon which filled the kitchen and our lungs. Additionally, we saw very little shrinkage in the meat throughout the cooking process.

We wound up with a nice, healthy looking batch of bacon which we could hardly wait to eat…

Raw Slab Bacon

Taste Test Results: Slab bacon itself contained a lot of grease. It left our lips slimy with bacon grease despite careful blotting off of surface grease wth paper towels. The meat required a good deal of chewing and edges sometimes got damn near impossible to chew through. The flavor of the meat, though, definitely made it a pleasure to eat regardless of its occasional rubberiness. Also, we did not get slapped in the face with an overly salty taste, and we liked that a lot. All bacon should contain some salt, yes, but too much salt destroys one’s enjoyment of the meat.

Varied cooking times and temperatures yielded similar results.

Conclusion: Slab bacon has a very strong character and would look great on a plate when serving up a breakfast, lunch or dinner where appearance meant a lot. We don’t think slab bacon will become a staple here at our place, but from time-to-time we will make a trip to the butcher shop to pick up some more. The flavor of the meat merits another trip!

We give “slab bacon” a final rating of 3 strips (out of 5).

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