For those of you who might not remember fellow Proofer “The Machine” has joined a bacon of the month club. Below is his first of twelve featured bacon reviews to be delivered to all you good proofreaders here at Proof Pudding!
Take it away Machine!
Hola Proofmeister, Machine here. Checking into Proof Pudding with my first Monthly Bacon Blog!
Since this was my first month of bacon bliss, a few details are in order. Early last week I received an email alert letting me know that the pork was in transit. I eagerly awaited the package, tracking its every stop on the USPS website. The last time I watched pork travel across the country this closely was when I went to see this.
And then it arrived. Carefully packed into the cardboard box was a silver cooler case and ice packs. Even before I unearthed the treasure hidden deep within this icy cocoon a strong maple scent emanated from the box. I dug further and was faced with 1 lb of…
- Dan Philips Special Brown Sugar Hickory Smoked Country Bacon
Bacon Artisan Dan Philips describes it as such….
State of Origin: Kentucky
Tasting Notes: This is my own, secret, private cure. Only Charlie Gatton and I know the recipe. I set out to custom design the perfect bacon and I think this is it. It has an incredible balance between sweet, hammy pork flavors and salty, savory flavors. The flavors are intense and the meat is succulent. A bold new bacon that stands up and says ‘Eat me!’
Fry Like Bacon You Little Freshman Bitches!
Included with the Bacon was a suggested wine pairing as well as a recipe for bacon wrapped shrimp. However, it being my first foray into the club I decided I wouldn’t get too fancy and quickly got out my trusty frying pan. After all, true bacon must be able to stand on it’s own.
I took 4 generous slabs and dropped them in the pre-heated pan. Immediately, the bacon had a great sizzle and aroma as it cooked. While it is not normally my preference I decided to go for well done bacon, allowing the bacon to fry for about 7 minutes. As this cooked I whipped up a four cheese omelette, filled with mushrooms, onions, and green peppers. A small dollop of sour cream and salsa on the side and voila!
So how was it? First I should mention that while I went for the extra crispy the slabs did not suffer from a George Costanza pool moment. Of course, some shrinkage was to be expected during the cooking process, but by no means did the bacon shrivel up. That being said, 4 slices was even more than I needed, so i shared the extra slice with a fellow bacon enthusiast. At first bite the bacon’s saltiness came through, followed by the flavor of the pork itself, and ending with a very slight hint of maple. The dominant salty flavor returned soon after.
In order to compare the bacon I will be using a scale from 1-10. However, on a scale of 1-10 ALL bacon rates as a ten. Don’t forget, its bacon we are talking about!!!! Therefore in order to differentiate, I’ll award or deduct points based on a variety factors.
I thought Dan Philips Special Bacon was delicious. That being said, I found the salty flavor as the most dominant, and at times it slightly overpowered the pork flavor. Additionally, the maple aftertaste offered a sweet balance to the salt, but this was only fleeting as the sweetness faded rather quickly. While this may be attributed to my choice of crispy bacon, just a second or two longer with the savory maple undertones was needed.
– 1 over saltiness
-.5 could have benefited from a maple bump.
…giving this bacon a solid 8.5, more than enough to earn the Machine seal of approval!