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  1. So many of you know my husband and I own and run a Butcher shop in Esperance WA and we are becoming well known not only in our region but statewide for our crazy combinations and small goods. We got an amazing write up in the Kalgoorlie Miner over the weekend. So anyway last week I created myself a monster - but its delicious in every single way! I present to you Coffee Bacon! For those coffee and bacon lovers who have the time, inclination and equipment to give this a crack: Dry Cured Coffee Infused Bacon INGREDIENTS: 2.5kg Boneless Pork Loin / Belly 1/2 cup sea salt (NOT refined salt) 1/2 cup Muscavado Sugar 1 Tbspn Ground Black pepper 4 Tbspn Ground Coffee Mix the dry ingredients in a bowl until uniformly combined Stab the living shit out of the pork skin to allow the cure to penetrate into the meat Place the pork into a tray / tub and rub the dry ingredients in HARD ensuring everything is coated. Any left over dry mix can be poured over the meat and pressed around to give a good coating. Vacuum packing works best - but if you don’t have one available, put the meat in a PLASTIC container and cover in the fridge. Turning every day for 5 - 7 days. Once the meat is firm to touch - remove from fridge, rinse off the coating, set on a rack or hang to dry for 24 hours. This step is called “green bacon” and is ready for smoking & cooking. I use two 45 minute cold smoke cycles at 60C - apple or cherry wood works great and then slow roast until internal temperature reaches 68 degrees for about 4 hours…. (I have a professional smoking oven with a temperature probe) Cool and then refrigerate overnight (this sets the texture and flavour) and then slice and enjoy - this should keep for about 7 days in the fridge (or up to 5 weeks if you have access to a vacuum packer) or several months in the freezer. The ground coffee can be substituted for Chilli, Maple or really any other flavouring you would like to experiment with. So - my question would be - what weird and wonderful combinations have you created?
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