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Orange bacon


SLB

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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. 

That's the thing about opposum inerds, they's just as tasty the next day.

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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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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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