Bacon

bob1852 · Oct 19, 2009

I think I've posted this on just about every HBT bacon thread; so here goes -- from my housboat trip on Lake Powell this summer:

Glasfeena · Oct 20, 2009

Oven bacon FTW!

This was a pound of bacon I made on a recent brew day. I made BLTs with it. The best part is that if you bake it in the oven, the fat is generally clear without bits of black carbon in it. Just pour it out into a jar and use it for frying up eggs or in soup or whatever!

jgln · Oct 20, 2009

chuggs said:
If you like bacon...you've got to try a fatty!

Take a roll of Jimmy Dean sausage...roll it out into a sqare. Put your favorite filling on it. I like Jalapenos & Cheddar. Roll it up. Wrap the whole thing with sliced bacon. Place on a Smoker and smoke until done at 220 degrees F. Let cool a bit to firm up. Slice & Serve.

Now if that doesn't get your bacon motor running...nothing will.

http://www.barbecuebible.com/board/viewtopic.php?t=18355&highlight=fatty

They've got some fatty porn at that link...

I'd have a hard time doing this even not drunk. I'd spend hours trying to roll it into a square if I were drunk! :cross:

forcera · Oct 21, 2009

http://skilletstreetfood.com/baconjam.htm

The new jelly for your Peanut Butter and Bacon sandwich.

remilard · Oct 27, 2009

bulletproof4age said:
Is that what I had at The Strip House in NYC? I let my friend order. He got this, what I thought was Bacon, appetizer. It was definitely thicker than normal bacon and more layered. It was the most delicious bacony thing I have ever had. He said this type of appetizer was common place at steakhouses ?

Bacon is pork belly, cured and, generally, smoked.

Slab bacon is useful because for anything other than strips of bacon breakfast style, other cuts are more useful.

Very thick cuts, like you describe, can be crisp on the outside and soft on the inside. These are great on sandwiches.

Lardons (little rectangles) can demonstrate the same contrast in textures and are good on salads.

If you are making BLT's or salads (or heaven forbid carbonnara, but this is a topic for another day) with sliced (even thick) bacon, you are doing it wrong IMO.

You can buy slab bacon, but I recommend curing your own. It is stupid easy, it makes extract brewing look like rocket surgery.