Let your taste buds dance one more time to the glorious beat of the B.L.T – the sweet, the salty and the crunch.
While there is undoubtedly a magic to the sandwich that cannot be explained, much of its wonder lies in the complete balance of flavors and textures. Each perfectly imperfect element of the sandwich unifies to create an infinitely delicious stack of bacon dripping, mayo oozing, tomato juicing, lettuce crunching brilliance that will leave you in a dreamlike state one could only describe as flavor nirvana.
So, as we collectively gear up to welcome the season of whacky gourds and sugary cider donuts, let us assemble an appropriate send off to the season of sweet heirloom tomatoes with the perfect sandwich. The one and the only, the B.L.T.
The Brooklyn Kitchen is here to help you coordinate the aforementioned send off with 3 different varietals of Bacon, available all year round for your bacon needs, as well as beautiful heirloom tomatoes, a selection of fresh greens for the crunch and sliced whole wheat bread from Hot Bread Kitchen. Don’t forget the Kewpie mayo too….
Dry brine, hickory smoked
One of the country's last traditional dry cured country bacons. Eating it is like having a really big tannic red wine at the end of your meal or a hunk of Bayley Hazen Blue cheese for lunch.
The folks who produce this salty treat start with fresh slabs that are dry cured with salt, sugar and nitrite for a week. It never goes into a brine solution, so moisture actually leaves the slabs while they cure, intensifying the flavors of the meat. The slabs are then smoked over hickory for three or four days. The end result is a great piece of pork, where a little goes a long way.
Dry brine, hickory smoked
The secret to this sliced belly meat is in the intense smokiness that is imparted by a two-day repose in one of two smokehouses fed by small wood stoves. The process involves hand rubbing each side of the Country Bacon with a cure of salt, pepper, and brown sugar. After a few weeks of curing and aging, the sides are smoked whole for at least 48 hours in the smokehouse, which is fed by a wood stove full of hickory logs.
Wet brine, applewood smoked
The real key to the flavor and consistency of Nueske bacon lies in the smokehouse and not in the curing tanks. Nueske bacon is wet brined for 24 hours and then smoked in steel-lined concrete-block smokehouses, heated by open fires of applewood logs for over 20 to 24 hours. The meat emerges lean and cordovan-colored, ready to be hand-trimmed and machine-sliced at roughly 18 one-eighth-inch slices to a pound. The key is to render most of the fat throughout the production process and not in the frying pan.
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