This sweet-savory rub from Pitt Cue Co.: The Cookbook is unique in that it uses crisped and ground bacon to enhance its meaty smokiness. The Pitt Cue chefs suggest sprinkling it over cooked pork ribs, and make clever use of it in the crunchy bread crumb topping for their Hog Mac 'N Cheese. Their technique for cooking the bacon results in the most perfect, uniformly crispy bacon ever, though I would recommend using parchment instead of waxed paper.
Smoked Bacon Rub From 'Pitt Cue and Co.: The Cookbook'
About This Recipe
|Yield:||Makes 14 ounces|
|Active time:||45 minutes|
|Total time:||2 hours|
|Special equipment:||2 rimmed baking sheets; mortar and pestle|
|This recipe appears in:||Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'|
- 7 ounces smoked bacon
- Scant 1/2 cup smoked Maldon sea salt
- 1/2 cup packed maple sugar or soft light brown sugar
- Pinch of freshly ground black pepper
- Pinch of hot smoked paprika
- Pinch of freshly ground anise seed
Heat the oven to 350°F. Get two heavy metal baking pans and two sheets of waxed paper ready.
Sandwich the bacon between the waxed paper sheets and the two pans and bake in the oven for 30 minutes, or until brown and crispy. Remove from the oven and lay the bacon on paper towels to cool and dry out.
Use a mortar and pestle to grind the dry bacon to a fine powder with the remaining ingredients. Spread out on a clean baking pan to dry further. When completely dry, grind once more and put into airtight jars. Once a jar has been opened, use within 1 week.