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SLB

Orange bacon

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Heads up, I was recently in Central Florida, and happened upon some deliciousness that everyone needs to know about.  A grocery store in Melbourne called "Lucky's" -- I have no idea if it's a chain, I'm not a Floridian and am not there often -- anyway, Lucky's smokes their own bacon in-house.  One of the thick-cut options has been finished in a honey-orange cure, and let's just say, it's one of the most wondrous things I have ever encountered involving Florida's wonderful oranges.  

 

I brought home seven pounds of it.  The pepper bacon was also good, but I didn't feel the need to bring any home.  That orange bacon, though?  Goodgawdalmighty.

 

Orange bacon, y'all.  Don't miss it.  

 

 

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wondering if you could ' paint ' some high quality orange marmalade on good quality

 

ie Beton's , Father's etc

 

bacon at the end of cooking.

 

or lightly coat and use the oven method of cooking ?

 

sounds delightful

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We had a Lucky's here for about a year. Sadly, it closed. Lots of really good bacon and lots of locally grown produce. Excellent olive and cheese bars. I miss it. 

I never saw orange bacon. 

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On 11/17/2018 at 2:34 PM, Lisa Shock said:

This has me wondering about adding orange peels to the brine for corned beef.

I have done this with zest on a dry rub cured CB.  Not a classic taste, but nice


Edited by gfweb (log)
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On 11/17/2018 at 8:32 AM, rotuts said:

wondering if you could ' paint ' some high quality orange marmalade on good quality

 

ie Beton's , Father's etc

 

bacon at the end of cooking.

 

or lightly coat and use the oven method of cooking ?

 

sounds delightful

 

I candy bacon by pouring sugar over it at the end of frying.  Cook some and it’s done. This ought to work w Or marm 


Edited by gfweb (log)
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@rotuts I just tested the marmalade Rx of bacon. The water in the marm foiled adherence of the marm to the hot oily bacon. It was a damp sl sweet bacon with little orange taste.  But still bacon which was fine to eat. 

 

Maybe sugar w orange zest would work.  

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@gfweb I'll stick my nose into this, I was curious about "orange bacon" also.  I googled Lucky's and orange bacon and came up with Honey Orange Bacon that Lucky's in FL is known for.  It looks very popular.  Both Taste of Home website and Martha have recipes for orange glazed bacon using honey.  Maybe that would help?

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Maybe cook bacon and coat with marmalade and dehydrate ina dehydrator to draw off the aqueous...

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I don't know if this helps at all with reconstructing the technique, but for what it's worth, the grease is also decidedly orange: 

 

 IMG_3488.JPG.6012d56acd9bd60b8d2c267ca3594a9c.JPG


Edited by SLB (log)
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I'll probably try corning a couple of chicken breasts, instead of a giant brisket, to test out my idea. I understand that fats don't really travel inside of meats, that's why they are useless in marinades. But, I am hoping that some part of the flavor components of the orange peel will work. I've been to two grocers this week, neither had any chicken in stock -it was all turkeys. So, I'll have info at some point, but it's going to take longer than I expected.

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