Coffee Ham & Eggs

  • 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 flavoured BBQ rub)
  1. Blend the cure, sugar and spice blend together well, then coat the steaks thoroughly and massage into the meat
  2. Put into a Ziploc bag and place in the fridge for 3 days, turning at least once a day
  3. After three days of curing, rinse off the curing mixture and soak the steaks in a cold water bath for 1-2 hours, changing water at least once
  4. Pat dry. Feel free to add another light sprinkle of the coffee rub if you like, or proceed direct to the fry pan or grill
  5. Grill/fry until thoroughly cooked, about 12-15 mins over medium heat, flipping halfway through
  6. 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
  7. Serve with some eggs and hash browns

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