Coffee Ham & Eggs
Ingredients:
2 slices of pork shoulder blade steaks, about 1/2″ thick each
1 tbsp Morton’s Tender Quick Cure
2 tbsp brown sugar
2 tbsp Dizzy Pig Red Eye Express (or any coffee flavored BBQ rub)
Directions:
Blend the cure, sugar, and spice blend together well, then coat the steaks thoroughly and massage into the meat
Put into a Ziploc bag and place in the fridge for 3 days, turning at least once a day
After three days of curing, rinse off the curing mixture and soak the steaks in a cold water bath for 1-2 hours, changing the water at least once
Pat dry. Feel free to add another light sprinkle of the coffee rub if you like, or proceed directly to the frypan or grill
Grill/fry until thoroughly cooked, about 12-15 mins over medium heat, flipping halfway through
If pan-frying, you could even scrape up the resulting ‘fond’ and add some liquid coffee to make some ‘red-eye gravy’ to pour over the steaks
Serve with some eggs and hash browns
