FOR TRADITIONAL BARBECUE & CONTEMPORARY SMOKED FOOD
Oh, mercy. Smear this into and all around pork butt or picnic, or onto pork chops or baby back ribs, and you’re living high on the hog. You can make the paste in a double or triple quantity if you happen to have large quantities of bacon fat at your disposal.
Bacon-Rosemary Paste is a flavorful and aromatic condiment that brings together the smoky goodness of bacon and the earthy essence of rosemary. This versatile paste is a delightful addition to various dishes, especially those featuring pork or grilled meats. With just a few simple ingredients, this paste offers a rich and savory profile that elevates the flavors of any recipe it graces.
To create this delectable paste, bacon drippings are first melted in a skillet, releasing their irresistible smokiness. Minced garlic is then added, infusing the paste with a warm and aromatic touch. Dried rosemary contributes its earthy and herbaceous flavor, complementing the bacon perfectly. A hint of Dijon mustard adds a tangy kick, while kosher salt or coarse sea salt brings out the overall savory notes of the paste.
The result is a well-balanced and velvety paste that is both delicious and convenient to use. Bacon-Rosemary Paste is ideal for rubbing onto large cuts of pork, ensuring a mouthwatering flavor infusion. The paste can be applied generously to the meat, massaging it in to achieve maximum taste absorption. For the best results, allowing the seasoned meat to rest for a while before cooking allows the flavors to meld and create a deliciously tender and well-seasoned dish.
Whether you’re grilling a pork roast, preparing pork chops, or even seasoning other meats, Bacon-Rosemary Paste is a go-to condiment that guarantees exceptional results. The unique combination of bacon and rosemary creates a harmonious blend of smoky, herbal, and savory flavors that will entice your palate and leave your guests asking for more. Keep a batch of this delightful paste on hand in the refrigerator for easy access to a delicious burst of flavor whenever needed.
MAKES: ABOUT ⅓ CUP
INGREDIENTS:
- ¼ cup bacon drippings
- 1 garlic clove, minced
- 1 tablespoon dried rosemary
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt or coarse sea salt
INSTRUCTIONS:
- In a small skillet, melt the bacon drippings over medium heat. Add the minced garlic and cook for 1 minute, stirring to prevent burning.
- Stir in the dried rosemary, Dijon mustard, and kosher salt or coarse sea salt. Remove the skillet from the heat and allow the mixture to cool and firm up slightly.
- The bacon drippings mixture can be used immediately as a rub for large cuts of pork, ensuring that the meat is generously coated. Alternatively, transfer the mixture to a covered container and store it in the refrigerator for up to a couple of weeks.
- Before cooking the seasoned pork, allow it to sit for at least 45 minutes at room temperature to allow the flavors to infuse. For a more intense flavor, you can refrigerate the meat, wrapped or covered, overnight.
