It seems like bacon comes in all forms these days from meatless bacon, beef bacon, uncured beef bacon, turkey bacon, uncured turkey bacon and bacon bacon. Well, add one more to the plate, my friends. Pastrami bacon is a game-changer and you can make it yourself!
There is one small caveat. I have not found much success from buying pre-packaged pastrami from the refrigerated section at the grocery store. From what I can tell, there must be an ingredient that keeps it from crisping up. However, if you add enough butter or olive oil to the pan, they will crisp up fine enough!
The game-changer comes from buying good quality pastrami from the deli. Have them slice it reallllly thin, not shaved, but really thin. There’s a fine line between the two, so have them show you.
Making pastrami bacon is simple. I prefer a cast iron skillet over medium-high heat and
Pastrami bacon is excellent and delicious as a crunchy treat by itself, added to your breakfast plate, or used in any manner that you would normally use bacon.
Silly me, thinking I have to give you instructions on how to eat bacon.
Silly silly me.
Have you ever tried pastrami bacon or any of the other “alternative
Happy bacon day!