Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

Not for the faint of heart: Bourbon-Infused Bacon & Tasso Ham

We’ve been getting a lot of delightful, much-appreciated praise for our brunch special, the Bloody Mary & Bourbon Bacon Benedict. Or, to be more specific, the Bloody Mary–Infused Green Chile Cornbread Topped with House Cured, American Honey -& Whiskey–Infused Bacon & Tasso Ham, Queso Fresco, Guadalajara Butter, Bloody Mary, Vodka & Butter–Poached Eggs & Jalapeño Hollandaise.

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If that sounds like a mouthful, wait until you taste it.

flamingegg bloodyegg
Your flaming, bloodied eggs are waiting!

Just how do you infuse bacon and ham with honey and whiskey? Funny you should ask, because I’ve got the recipe right here. All you need is a smoker and an attitude.

Obviously, this produces a whole heap of meat—but that’s the beauty of it: you’ll be in the pink all winter long. (If you want to reduce the yield, however, don’t hesitate to send a comment; I’ll walk you through the revisions.)

Honey & Whiskey–Infused Tasso Ham
5 lbs. pork sirloin
1 3/4 c. curing salt
1 1/2 c. white sugar
1 T. cayenne pepper
2 T. onion powder
2 T. garlic powder
2 T. ground mace
2 T. smoked paprika
1 T. dried sage
1 T. dried thyme
2 T. honey
3 c. Wild Turkey American Honey liqueur
3 c. Jack Daniels

Rub pork with all dry ingredients. Place on a roasting rack in a shallow pan. Spoon honey, liqueur and bourbon over the pork.  Transfer the pork to a baking sheet and allow it to cure atop a wire rack for at least 5 days, pouring the pan juices over the top of the pork twice daily.

On the 5th day, dry smoke the pork for up to 12 hours with mesquite and applewood chips at 165 degrees.

Honey & Whiskey–Infused Bacon

1 pork belly
1 3/4 c. curing salt
1 1/2 c. white sugar
1 T. cayenne pepper
2 T. onion powder
2 T. garlic powder
2 T. ground mace
2 T. smoked paprika
1 T. dried sage
1 T. dried thyme

black peppercorns and coriander to taste
2 T. honey
3 c. Wild Turkey American Honey liqueur
6 c. Jack Daniels

Season the pork belly with dry rub and allow it to rest for one day, turning it over halfway through. Then cut the belly into workable bacon-size blocks, about 5 x 5 inches.  Season with black peppercorn and coriander, then place into a large plastic container. Pour all of the alcohol and honey into the container, cover and allow to brine for up to 4 days.

baconpepper

On the 5th day, remove pork belly from brine and hang for the rest of the day to dry.

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Then cold smoke the bacon for up to 12 hours. Slice thin and cook to order.

You know what we do with it at Poe’s Kitchen once it’s ready—but what will you do? The possibilities are endless. Tell me all about them!

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