Honey enhances flavor of this cured round-porkloin bacon.
Honey rounded-off the flavor of this round porkloin bacon.
In the production of our frozen processed meat line, definite as the sun will rise, is our use of U.S.FDA-Approved food grade Sodium Nitrite (NaNO3) granules to “cure” the different types of meat we market.
Our own brands of “meat cures” are blends of
very fine salt, NaNO3 & food phosphates.
And that’s for the “cure”.
Now for that part of pork to use:
aside from ham & pre-marinated skewered pork BBQ, we utilize porkloin in the production of bacon strips and Canadian round. Reason being: it’s not so dry & tough when bitten unlike the leg or picnic shoulder.
The inter-layering of pork fat with lean, similar to premium beef’s “marbling”, makes porkloin a wiser raw-mat choice, tender, better quality and really tasteful end products. Apart from utilizing plain cure, we add honey to our curing-marinating blend. This unique ingredient renders a bit of sweetness to otherwise too salty bacon that our clients prefer more than the widely produced ones of the multi-nationals.
Should you have bought lately, you can still alter your stocks’ taste for the better.
Go to the mixture of: 200ml water, 20 grams of your fave honey, 15ml of pineapple juice, 3 grams sugar & 2 grams salt.
Mix and tumble all together until all solid ingredients are dissolved.
A little heating will definitely help to get the blend well mixed.
In a suitable container, pour in your “honey blend marinade”, dump your strips or rounds and give them a good massaging and tumbling and tossing. Refrigerate overnight.
Ready to fry & serve.
Taste the difference.
My family enjoys this type of bacon & hope you, dear foodies, do, too.
(Click here to email me should you have further questions)
In the production of our frozen processed meat line, definite as the sun will rise, is our use of U.S.FDA-Approved food grade Sodium Nitrite (NaNO3) granules to “cure” the different types of meat we market.
Our own brands of “meat cures” are blends of
very fine salt, NaNO3 & food phosphates.
And that’s for the “cure”.
Now for that part of pork to use:
aside from ham & pre-marinated skewered pork BBQ, we utilize porkloin in the production of bacon strips and Canadian round. Reason being: it’s not so dry & tough when bitten unlike the leg or picnic shoulder.
The inter-layering of pork fat with lean, similar to premium beef’s “marbling”, makes porkloin a wiser raw-mat choice, tender, better quality and really tasteful end products. Apart from utilizing plain cure, we add honey to our curing-marinating blend. This unique ingredient renders a bit of sweetness to otherwise too salty bacon that our clients prefer more than the widely produced ones of the multi-nationals.
Should you have bought lately, you can still alter your stocks’ taste for the better.
Go to the mixture of: 200ml water, 20 grams of your fave honey, 15ml of pineapple juice, 3 grams sugar & 2 grams salt.
Mix and tumble all together until all solid ingredients are dissolved.
A little heating will definitely help to get the blend well mixed.
In a suitable container, pour in your “honey blend marinade”, dump your strips or rounds and give them a good massaging and tumbling and tossing. Refrigerate overnight.
Ready to fry & serve.
Taste the difference.
My family enjoys this type of bacon & hope you, dear foodies, do, too.
(Click here to email me should you have further questions)
