Update: New BOSTON LOCAL SPECIAL rewards added, pick up your bacon in Harvard Square, Cambridge, MA and save on shipping!
Update:Boston Magazine wrote a great article about our Bacon Lab. goo.gl/tpkhf
The Quest for the Perfect Slice of Bacon
We love bacon so much that we wanted to learn more about it. Our quest to make the most perfect strips of candied bacon has lead us on an incredible culinary journey that we would like to share with you.
We spent two months in a commercial kitchen experimenting with different cooking techniques for making crispy bacon, including variations in cooking times, temperatures and ingredients. We came up with a formula that resulted in the perfect slice of bacon in 4 amazing flavors, with more to come!
Maple & Brown Sugar
Chocolate & Almond
Your support in this Kickstarter will help us pay for the materials to make the bacon, rental of the kitchen space, packaging, labels, and mailing costs. Help us make YOUR bacon dreams become a reality.
Our rewards include different sized Single Flavor Packs and Combo Packs of our 4 incredible bacon flavors.
The Science Behind Bacon. We discovered why bacon is so irresistible! A little process called the Maillard Reaction, a complex series of reactions that rearranges amino acids and simple sugars, and produces the incredible aroma and brown color of cooked bacon.
Choose between different sized Single Flavor Packs and Combo Packs of our 4 incredible Candied Bacon Flavors.
All rewards include FREE shipping in the continental US. We will ship by priority mail in containers with an ice pack. Sorry, we can not currently ship outside the US.
SEND A GIFT! We can send your package directly to a friend or loved one! Our Combo Packs make an especially great gift!
Don’t forget, we do not receive any of the money unless we reach our goal!
Thank you so much for supporting our Kickstarter!
Discussion What is Bacon?
In the United States, bacon is traditionally made from pork belly. Bacon is cured using either the wet method, a brine, or the dry method, a rub, both using salt and brown sugar. The bacon cures in a refrigerated room for about a week on a slotted table so that the liquid from the meat drains. The meat is then washed in warm water, hung in to dry, and then smoked.
Why Pasture Raised Pork?
The humane and environmental reasons for buying local, pasture raised pork for your bacon are well known. Animals raised in a pasture have a better quality of life than those raised in confinement on factory farms. They are able to move about freely and engage in natural behaviors. Factory farms tend to be overcrowded and stressful for the animals, and as a result the farmers give them antibiotics to prevent the outbreak of disease.
Pasture raised farms are also better for the environment. They use less fossil fuels than factory farms. They also provide healthier working conditions for farmers.
Why is Bacon So Good? The Maillard Reaction
There is something special that happens when you cook bacon. It gets dark, crispy, and the smell is simply irresistible. Even the thought of eating bacon can make most people feel happy and excited.
This irresistible smell and appearance is the result of the Maillard Reaction, which is what happens when heat interacts with amino acids and proteins. Louis Camille Maillard (1878-1936) discovered this reaction in 1912 during his PhD thesis research. When he heated sugars and amino acids together, the mixture slowly turned brown. This is a complex series of reactions that rearranges amino acids and simple sugars, which then arrange themselves in rings and collections of rings that reflect light and give the meat a brown color. You can see this reaction in many of your favorite foods - toasted bread, roasted coffee, chocolate and caramel. It forms a basis for many flavor profiles in cooked foods.
High-temperature cooking speeds up the Maillard Reaction because heat increases the rate of chemical reactions and accelerates the evaporation of water. Temperatures need to be high to bring about the Maillard Reaction, but above 355 °F (180 °C) a different set of reactions occur: pyrolysis (burning), which brings on bitterness. The black compounds that pyrolysis creates may be carcinogenic.
Our Bacon Lab
Ok, enough about the science behind cooking bacon, let’s talk about our Bacon Lab!
We were lucky enough to find a licensed commercial kitchen that would let us rent short term so that we could try out the space and experiment with our recipes. We started out by testing different bacon cooking techniques, like pan frying, broiling, and baking. We also worked with variations of time and temperature, and discovered how those differed based upon added ingredients that contained sugar.
After working our way through lots and lots of batches, and getting great feedback from friends, we came up with the perfect recipe for our bacon, which includes 4 fabulous flavors.
This bacon is so incredible, we have no doubt that you will love it!
We now have our first 4 candied bacon recipes, and are ready to market our bacon to local specialty stores and sell it at farmer’s markets.
We already have our packaging, licensing and labels ready to go once we get a commercial kitchen space. We can quickly and easily start producing our bacon once we get into a kitchen.
That’s where you come in. If you contribute to our Kickstarter, you will help us cover the initial cost of the ingredients to make the bacon, rental of the kitchen space, packaging, labels, and mailing costs.
Thank You for Your Support!
Don’t forget, we do not receive ANY of the money unless we reach our GOAL!
Risks and challenges
There are many risks and challenges involved in starting a food business. The good news is that we have already tackled many of them. We have found a commercial kitchen that works for us and tested it out. Our recipes are created and tested, our packaging and labeling has been approved, and we have our regulatory requirements in check.
Even though our products are shelf stable, we will ship in containers with ice packs since we are mailing them during the summer. If this Kickstarter goes well and we have a large number of rewards to produce, we have the capacity to handle it, with a kitchen available as many hours as we need it and extra help if necessary.
Regardless of how many backers we have, we will start making and shipping the bacon right away at the end of the campaign. We will ship in the order in which backing was received. We have access to a commercial kitchen on an hourly basis so can rent it as much as we need to fulfill our orders. We also have access to helpers if necessary.