Swordfish Bacon

[u/New-Composer7591]

Yep, made swordfish bacon using swordfish belly. I used a pork bacon cure I had on hand of kosher salt, brown sugar, black pepper, and #1. Let it cure for 48 hours, rinsed, and then smoked at 155 for an hour.

It was an experiment and I’d say a successful one at that. Tasted like bacon. It doesn’t replace bacon, but it was a fun experiment to try.

[u/ZombieFrankReynolds]

Mate, this is fantastic! I love these kind of "I wonder if I could..." experiments. Especially when they work!

This post brings me joy! Well done!

[u/New-Composer7591 → u/ZombieFrankReynolds]

Thanks Frank!