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Picked house-cured bacon over store-bought for brunch service
Had to choose between the pre-sliced stuff from Sysco or my own 10-day cured belly last Sunday. Went with my batch because the smoke ring was perfect and it saved $40. Anyone else gamble on their prep work when the easy option is right there?
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riley_taylor19d ago
Yeah I took that same gamble a few months back on a Saturday brunch with my own house-cured pork belly and it paid off big time. The key was testing the batch on a slow Tuesday first so I knew exactly how it would behave under the heat lamps and ticket rush. Did you run a trial service with that bacon before committing to Sunday brunch?
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irismartinez19d ago
Hard disagree. You rolled the dice on a Sunday brunch which is the one day you actually need things to be predictable. Sysco bacon is boring but it's consistent, you know exactly how it renders and how much shrinkage you get. That 10 day cure might have a pretty smoke ring but if it throws uneven salt or the fat cap isn't rendered right you're holding up tickets for 15 minutes while you troubleshoot. Plus you're bragging about saving $40 but you probably didn't factor in the time spent trimming, slicing, and cleaning the slicer. Sometimes the easy option is the smart option when you've got 200 covers coming in.
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