Old Bay BLT’s with Gilbert’s Provisions
It’s always a good day when you can take a classic meal and add a Delmarva twist to it.
Toby Gilbert of Gilbert’s Provisions joins us in the Kirby and Holloway Kitchen to make Old Bay BLT’s.
Bacon Rub and Procedure:
- Old Bay
- Pickling Spice
- Curing Salt #1
Salt, sugar, Old Bay and Curing Salt #1 will be determined by the weight of the raw pork belly.
Salt weight will be 2% of belly weight
-1/3 of the salt will be Old Bay. The 1/3 of the weight must be multiplied by 3 to get the same amount of salt as if it were solely salt
Sugar will be 1.5% of belly weight
Curing Salt will be .25% of belly weight
Rub all side of belly with rub and place in a nonreactive container. Add any extra rub on top of belly. Cover with plastic wrap and place a weight, such as a plate with a few canned goods on top. Turn the belly every day for 5 days. After 5 days either roast at 275 until interior reaches 125 degrees. Let it rest and press with a flat pan to obtain a uniform shape. Chill and slice to desired thickness.
A good BLT starts with good bread. Use what ever bread you like, but in my opinion a thicker cut bread will work the best. YOU NEED MAYO. Doesn’t matter what kind, but you need it.
A hard toast on the bread will give you a nice crust and a soft middle.
I like to use lettuces from Terrapin Farm in Berlin Maryland. In my opinion you want a more mature lettuce as younger lettuce will wilt and loose texture.
Good tomatoes are hard to find this time of year, but the Roma or beefsteak tomatoes in local grocery stores are usually fine. Make sure you hit the tomatoes with a good pinch of sea salt and black pepper.
Cook your bacon as you usually would. Some like thick, some thin, some crispy, some chewy. It’s your BLT, do what make you the happiest. In the summer a BLT is always good with chips and a pickle, a cold beer or ice tea, and best eaten outdoors.