Have I ever told you that I made really killer bacon? I do. I try to maintain humility in all other facets, but there is no way around this one: My. Bacon. Rocks.
It certainly helps that I love to make it: first I cut the shoulder into the perfect slab. Large, rectangular, solid. Then I marinade it, and this is where the fun is. Should I make coriander, brown sugar, sage? or maybe bay leaf, garlic, brown sugar, coriander, dark rum? Black pepper, brown sugar crusted? So many options, so much delicious bacon to make. After marinading, it gets smoked in my Texas offset smoker over Maui Kiawe hardwood. Then in to cure for several days.
Follow my Instagram or Facebook accounts @SmokeandspiceMaui to hear when I am making up my next batch. You will be glad you did.