The first step was to render down some bacon to get the amount of fat needed. If you wanted to render down bacon, why not go all in and do it with some Mangalista bacon, from Moosefund. The most unctuous and fatty bacon on the planet.
And when I say Fatty Bacon, I mean that in the nicest, sexiest, way possible. Remember fat=flavor and happy bellies.(maybe a little bigger than normal bellies, but that is a different post)
- 4fl oz/ 118ml Bacon fat, cooled
- 3Cups/ 50g Tapioca Maltodextrin
- 1tsp/ 6grams salt
- 1Tbs/ 7grams dextrose
Tapioca Maltodextrin here. This is something you have to try!! I look forward to trying some new things with other forms of Molecular Gastronomy. Remember, "Source Local, and Love your Meat"!!