Salt’s Cure

I'm Eric Straten. Rush Chairman. Damn glad to meet you.
I’m Eric Stratton. Rush Chairman. Damn glad to meet you.

Wow. Just wow.

Salt’s Cure has got me.

So a little back story before I get into the genius that is Salt’s Cure. I gave up on the classic American breakfast of bacon, sausage, eggs and pancakes years ago.  (Total disclosure: I was never that huge of a pancake guy.)

Eggs I’ve never once abandoned, as I love them unconditionally.

But bacon and sausage… I banished them a long, long time ago and welcomed in smoked salmon, French ham and turkey sausage as their replacements.

There were too many disappointments. Too many occasions where I could taste the chemicals and envision the slaughterhouses. The quality of the tortured caged pig so low, the awareness of their mistreatment too high I could no longer blindingly enjoy them and I was forced to bid them farewell in protest. It made me sad, very, very sad, not just for the pig, but because I loved the flavor of high quality, well crafted bacon and breakfast sausage.

Then I met Salt’s Cure and an American Culinary Classic was salvaged from the corrupt and the greedy.

Welcome Back! I missed you soooooo much!
Welcome Back! I missed you soooooo much!

They buy their animals whole from local Californian ranchers who show respect towards their animals and the Salt’s Cure chefs butcher and cure their meats themselves. After one bite you can taste the labor, the care and the love that chefs Chris Phelps and Zak Walters bring to every plate of food that they design.

I mean, look at this bacon! Remember this guy?! This is what real bacon is supposed to look and taste like.

I wanna tear you apart. And your friend too.
I wanna tear you apart. And your friend too.

The curing process for the bacon must be lengthy because it has a southern ham steak flavor and texture to it.

It’s really meaty bacon.

Their sausage patties are fresh, not too greasy or salty, and they are surprising lean for the amount of flavor it packs.  I love the char on them too.

(Notice the heart?! HA!)

Reunited and it feels so good. Reunited 'cause we understood. There's one perfect fit And, sugar, this one is it. We both are so excited. 'Cause we're reunited, hey, hey
Reunited and it feels so good. Reunited ’cause we understood. There’s one perfect fit. And, sugar, this one is it. We both are so excited. ‘Cause we’re reunited, hey, hey

Meant to be, baby. We were meant to be.

I had read up on this rockin’ flavor rodeo prior to arrival, but there was no mention of this next little surprise… Sausage Gravy and Biscuits!


Utah! Gimme two!
Utah! Gimme two!

These were the best sausage and gravy biscuits I have ever had.

Chunky, creamy but not too heavy and the portion was just right as to not put me into an immediate coma, the serving defining it as an accompaniment. The biscuit was buttery, fluffy. Delicate yet rich, and it had just the right amount of crunch. Bon!

Honorable Mention: Their Oatmeal Griddle Cakes.

As I stated before, I was never much of a pancake guy, but if you are, and like breakfast meats too, order the “All Star Breakfast”. It’s off menu but it’s their “2x2x2” (two eggs, two bacon strips, two sausage patties) and then they add a small three-layer stack of their signature pancakes.

To call them pancakes does them a disservice.

They are light, airy. One would think that the texture would be different from flour as the base is oats but it isn’t different at all and the flavors are richer and more complex. Again, if you are into pancakes, go, run, devour.

salt's cure collage

Thank you Salt’s Cure. Thank you. Thank you. Thank you.

You single handedly resurrected one of my all time favorite meals. I will be checking you out for dinner real soon as I hear your charcuterie and burger are not to be missed!

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