One day to B-Day…

The excitement is palpable.

I have no idea if the bacon will absorb the caffeine, or even if it does, how it’ll affect the taste.

I can only hope that the former works and the latter isn’t too bad…

I guess I’ll find out tomorrow.

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Turning the bacon

You should remove the bacon from the container, stir the mix again (to ensure that the salt and caffeine are properly dissolved) and replace the bacon the other way around to ensure that all surfaces absorb the mix.

It wouldn’t do to have improperly caffeinated bacon, after all…

The bacon is curing!

So, I went out to the local butchers and bought a decent sized loin of pork.

The next step is to mix the wet-cure mixture and add the bacon. First snag was I had to cut the loin into 2 chunks to fit into the container.

Once that was done, the bacon was weighed down to completely submerge it, covered and placed in the fridge. I estimate it’ll take about 5 days to cure properly.

I have no idea if the caffeine will be absorbed though.

The beginning…

So there was the idea… caffeinated bacon. But how to make it happen; was it even possible?

Well, there’s only one way to find out… let’s try and make some.

So, armed with a decent wet-cure bacon recipe and the knowledge of where to buy caffeine, let the experiment commence…

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