Bellies hanging in the BBB Smokehouse

During the month of December, BBB Bacon will be featured in The Grateful Palate’s Bacon of the Month Club.  BBB Bacon will be shipped all across the country to members of the BOMC.  With the combined efforts of Chef John Currence, Chef ‘d Cuisine Jason Nicholas and Charcuterie Director Kirk Lovejoy, and countless other BBB staff, we were able to produce 1000 pounds of bacon in 4 weeks to fill the order for BOMC!

For those who don’t know, Big Bad Breakfast cures all of its own bacon in our very own little red brick smokehouse.  While mulling over the concept for Big Bad Breakfast, Currence claims, “Bacon was the first consideration, I was on a trip to Argentina with Paul McIlhenney, among others, when I decided to pull the trigger and move ahead. During the course of the trip, I began to assemble notes one the very basic needs for the concept and how we would execute them. All the while there was side conversation with Paul about with Tabasco was doing with their residual pepper mash from the Tabasco-making process. It struck me that we could use some of it in a cure to make a sweet and spicy bacon, unlike anything we had ever had before.  The result is a unique bacon with a touch of sweet from a dry brown sugar/salt cure and spicy from the Tabasco pepper mash with hints of exotic spice that bring forth a hint of leather and citrus. Because of the sugar, the bacon lends itself to a gentler cooking process, but crisps up nicely for those who like a crispier bacon.”

Stay tuned for updates from our little red smokehouse!