The Best Bacon in the Country proclaims Mahogany Smoked Meats of Bishop California. I had to find out for myself and ordered a four pound slab to be delivered. Mahogany Meats uses a double smoking method for 24 hours which is not really explained. They also use mahogany wood as their smoke addition. I received my shipment in a Styrofoam box with some ice packs. I removed the shrink wrap to release the most wonderful smell in the country and possibly the whole wide world. The aroma wafted throughout the kitchen perfuming the air with pleasant comforting smoked meatful delights. This slab had the perfect ration of fat to meat. We immediately brought out the black iron and fried up a couple of rashers. This bacon had the perfect cure of sugar and salt. Sometimes bacon is cured on the sweet side causing the sugars to caramelize, char and even burn. This was not the case and the frying created a crisp product that brought a tear to my eye. Yes, Yes, Yes, this was bacon perfection. The pork flavor shined and complimented the fat, smoke, sweet, salt and texture of this bacon. Is Mahogany Smoked Meats the best in the country? I am not sure but it is most excellent and receives the Chilebrown seal of approval. I will continue my search for the Gold Standard.
Great bacon cannot be beat and it is my favorite meat.
ReplyDeleteI had no idea mahogany was a smoking wood and not just cabinets and so forth but that is certainly a powerful endorsement.
ReplyDeleteAaron, Mahogany wood is a new one on me. I am only stating what is on their website. Mahogany wood is a hardwood and expensive usually sourced from Central America. After doing a quick search on the World Wide Web I did find Mountain Mahogany (Cercocarpus betuloides var. betuloides) is a native tree or shrub that grows in northern, southern and central California. It tends to grow at elevations from 0-8200 feet..
ReplyDeleteI use a lot of black walnut but I've never even seen mahogany available as a smoking wood. Very intriguing. CB can you describe the smoke profile as you experienced it with this product?
ReplyDeleteZio, This bacon is called "Double Smoked" and I have no idea what that means. The bacon has a almost sweet smoky smell but the actual flavor the smoke is nuanced. I would say the smoke component is not aggressive like a mesquite. I would put it more like a mild apple or alder. The funny thing about this is if you read about smoking with native mahogany it should be really an aggressive smoke flavor. I did not experience this.
ReplyDeleteZia found this. Very interesting write-up on using mountain mahogany.
Deletehttps://www.lakesidesmokers.com/can-you-smoke-meat-with-mahogany/