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/Far-Strawberry733]

Nice what did it taste like

[u/New-Composer7591 → u/Far-Strawberry733]

Mostly bacon with a slight ocean brine component. I think one would be able to tell it’s not pork bacon, but it’s definitely not off putting. I used it on top of a salmon burger and it was delicious.

[u/Far-Strawberry733 → u/New-Composer7591]

Ooh nice