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48 posts tagged with Bacon.
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Eating not-quite-cured bacon?

So I've got a slab of bacon curing in the fridge (in spices, salt, sugar + sodium nitrite). It's been in there for 3 days, out of the eventual 7-10 it will cure. I want to make carbonera tonight, and would love to use this certainly-much-yummier bacon than the normal store bought stuff. Any contraindications to eating half-cured bacon?
posted by wrok on Jun 12, 2014 - 9 answers

Can I eat it: bacon!

I left an unopened package of bacon on the counter for 24 hours. Can I eat it (after cooking, of course)? [more inside]
posted by MrMoonPie on May 29, 2014 - 48 answers

Christmas goose problems!

I have a beautiful, just shot wild goose! Except I didn't expect to receive a wild rather than tame goose, and I have no bacon or other fat to cover it in. How can I cook this without turning it into leather? Help? [more inside]
posted by digitalprimate on Dec 24, 2013 - 16 answers

What should I do with all this bacon fat?

I cook about a pound of bacon a week, and in the process generate a pretty healthy amount of bacon fat. I like to keep and use it, rather than throw it out, but my store of bacon fat has slowly been outstripping the rate at which I use it in cooking. So: what are some good uses (delicious recipes or otherwise) for my bacon fat horde?
posted by monju_bosatsu on Jun 2, 2013 - 35 answers

Am I about to doom myself by not using sodium nitrite in my bacon cure?

Last week, on impulse, I bought a pork belly from the farmers market. After consulting Ruhlman's Charcuterie, I realized I had no curing salt (aka Prague Powder, aka sodium nitrite) at home, and no one around me sold it. Rather than toss the belly in the freezer until I could buy some by mail (again, Impulsive Pork Belly Buyer), I found a bunch of non-curing salt cure recipes, and settled on 2.5 parts kosher salt to 1 part sugar with a heap of pepper. The belly's been sitting in the fridge for the past week. It smells fine. It feels firm. I am prepared to hot smoke it tomorrow, and now I'm panicking because of a bunch of smoker/BBQ posts I've read that say I'm dooming myself and my family to botulism. Am I? [more inside]
posted by RakDaddy on Apr 6, 2013 - 15 answers

Bacon of the month club?

Does anyone have any recommendations or experience with bacon of the month clubs? [more inside]
posted by needlegrrl on Feb 5, 2013 - 9 answers

Safe to eat turkey bacon left unrefrigerated?

We left a Tupperware tub of turkey bacon on top of the refrigerator for about 12 hours. One package still sealed, one already open. Safe to eat or am I making an early morning run to the grocery store tomorrow?
posted by marxchivist on Feb 2, 2013 - 13 answers

Can I ship the bacon jamz?

Is it ok to mail a jar of "bacon jam? that I made? [more inside]
posted by little_c on Dec 16, 2012 - 9 answers

Baconmayo

I'm considering making some mayonnaise with bacon grease. I'd love some input on the idea. [more inside]
posted by kavasa on Jul 7, 2012 - 14 answers

Where can I buy better bacon?

Where can I buy better bacon? I would be loathe to complain about any bacon, but let's be honest, grocery store bacon really pales in comparison to what you can get at good local restaurants. I'm in Sacramento. [more inside]
posted by cnc on Jun 1, 2012 - 39 answers

How dangerous are the nitrites in cured meats?

Are the nitrites in cured meats dangerous when ascorbic or erythorbic acid is used to inhibit the formation of nitrosamines? [more inside]
posted by Feel the beat of the rhythm of the night on Feb 15, 2012 - 3 answers

Maple. Bacon. Vodka. and then...

Maple Bacon Vodka experiments. What other herbs, spices, or other sundry flavors could/should I toss in that would add a third level of yummyness? [more inside]
posted by not_on_display on Aug 21, 2011 - 14 answers

Food of the gods: BACON WAFFLES!

Seeking bacon-waffles in the Boston Metropolitan area? [more inside]
posted by amestar_runner on Jun 25, 2011 - 8 answers

Cocktail mixes for home-infused vodka

Cocktail ideas for home-infused vodkas: Strawberry, cantaloupe, vanilla-caramel, chai tea, tea with lemon and honey, bacon. [more inside]
posted by arcticwoman on Apr 30, 2011 - 22 answers

Where can I buy a Wake 'n' Bacon alarm clock ASAP?

Where can I buy a Wake 'n' Bacon alarm clock? [more inside]
posted by jitterbug perfume on Apr 24, 2011 - 8 answers

How much bacon deliciousness am I really dealing with here?

Am I misunderstanding how to read basic nutrition labels? Please help me figure out how much of what is in my package of bacon. [more inside]
posted by Nerro on Apr 16, 2011 - 7 answers

It's oven baconlicious time, everybody dance

I need a metal rack/grid for cooking bacon in a pyrex container in an oven. Anyone have a good suggestion? [more inside]
posted by zombieApoc on Mar 7, 2011 - 10 answers

What to do with a dead pig?

What to do with a dead pig? [more inside]
posted by mjg123 on Oct 24, 2010 - 21 answers

It's BACON!

What is wrong with this bacon? (High-res scan inside) [more inside]
posted by crapmatic on Sep 9, 2010 - 12 answers

Where can I buy camel bacon

Where can I buy Camel bacon by mail order? I know this exists and is made in Australia, but where can I buy some? [more inside]
posted by singingfish on Jan 27, 2010 - 4 answers

Can I infuse vinegar with cooked bacon?

Can I infuse vinegar with cooked bacon? [more inside]
posted by ehamiter on Jan 19, 2010 - 12 answers

What am I supposed to do with 15 pounds of bacon?

What am I supposed to do with 15 pounds of bacon? [more inside]
posted by ehamiter on Jan 9, 2010 - 44 answers

Hey, pig piggy pig pig pig...

So, I had probable Swine Flu (H1N1) - do I still need the vaccine? If so, when should I get it? [more inside]
posted by spinifex23 on Nov 2, 2009 - 7 answers

Get in mah belly, belly

Safe to eat raw refrozen meats that've been defrosted several times? [more inside]
posted by chalbe on Sep 28, 2009 - 5 answers

It smells tasty and I want to eat it!

What do I do with smoked rib bacon? [more inside]
posted by Arbac on Jul 19, 2009 - 11 answers

Yell thou ye might, I shant desist from makin' bacon!

SmokeDetectorFilter: When my smoke detectors go off and I press their happy buttons, why don't they shush? How do I make them shush? [more inside]
posted by foooooogasm on Jun 26, 2009 - 17 answers

Is eternal damnation worth a little bacon?

What's the story behind this picture? [more inside]
posted by Max McCarty on May 23, 2009 - 9 answers

Calling all chefs!

Calling all chefs! I would like to make this recipe for dinner tonight. Can I make the bacon/vinegar/cream sauce a couple hours ahead and reconstitute it right before I serve the dish, or will it end up lumpy and weird? [more inside]
posted by anonymous on May 17, 2009 - 15 answers

Where did the bacon meme start?

Where did the bacon internet meme come from? [more inside]
posted by bjtitus on Dec 30, 2008 - 18 answers

What to do with all this bacon

What's the best way to freeze bacon? Or should I just leave it in the fridge? [more inside]
posted by billysumday on Dec 30, 2008 - 26 answers

Do I tell the vegetarian she ate bacon last night?

A meaty dilemma: I think we served bacon to a vegetarian last night. [more inside]
posted by Sweetie Darling on Sep 13, 2008 - 50 answers

Booze + chocolate pairing question

Booze + chocolate pairing question. [more inside]
posted by availablelight on Aug 15, 2008 - 43 answers

Makin' Bacon

I just opened up my box of pork bellies (to cure my own bacon, duh) and discovered that the skin in still on. This wasn't mentioned in my recipe and I can't find any real info about it! Do I leave the skin on? Remove it? Remove it before it's been cured (wet-cure), before it's been cold-smoked, or before I eat it? I'm using the recipe from this episode of Good Eats.
posted by arcticwoman on Jul 16, 2008 - 22 answers

How much bacon should be added to Rice Krispies treats?

What is the right amount of bacon to add to Rice Krispies treats? [more inside]
posted by troybob on Jul 11, 2008 - 22 answers

Why yes, I **do** fancy a fry-up.

This mefi post made me hungry. Are there any restaurants in LA that serve a Full English breakfast? I consulted one of my old coworkers who was in town from Ireland for a while, and the closest he got was buying the fixins from the Irish store on Vine and making it himself.
posted by thedaniel on Apr 19, 2008 - 8 answers

Do you know my friend?

Mathematics filter: What are the odds of a pair of my friends meeting another couple who are also my friends, but they have never met before? Bonus. This happened on vacation in another city where neither of them, nor I, have ever lived... Is this an example of six degrees of separation?
posted by Gungho on Apr 1, 2008 - 16 answers

Foodies: ID this soup!!

Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? [more inside]
posted by CreativeJuices on Mar 31, 2008 - 15 answers

How to make vodka bacon-flavored?

How can I infuse bacon flavor into vodka? The product doesn't need to be vegan or kosher or anything special---just want to go into a kitchen and whip up some bacon-flavored vodka. [more inside]
posted by d. z. wang on Mar 29, 2008 - 20 answers

Takin' bacon to the next level

I am looking for new, interesting and (perhaps) unconventional bacon flavors. [more inside]
posted by slogger on Dec 4, 2007 - 25 answers

Did somebody say bacon chocolate?

Where in San Francisco can I acquire a Vosges bacon chocolate bar for my birthday? [more inside]
posted by mostlymartha on Oct 2, 2007 - 19 answers

Curing Blues

Where can I find food-grade potassium nitrate (A.K.A. saltpetre")? [more inside]
posted by ninazer0 on Aug 20, 2007 - 14 answers

A burning bacon question.

So, bacon. Did it used to be a wholly different foodstuff? I often run across descriptions of bacon as a wartime staple in the 19th and early 20th century--i.e. before refrigeration--wherein it would appear that the bacon was shelf/wagon-stable for months on end. With the bacon we get today (at least in America) refrigeration is absolutely necessary, and once the seal is broken, you have about a week of usability. So what's the deal with old-school bacon? Did the bacon change, or did the people? I must know.
posted by _sirmissalot_ on May 23, 2007 - 37 answers

I <3 my bacon

What are some good choices for meat and meat products that do not require refrigeration for 2-3 days? [more inside]
posted by hindmost on May 11, 2007 - 35 answers

BLT Lite?

BLTfilter: If I cook up a package of bacon there is a ton of grease left in the pan. Are the calories in the grease included in the nutrition information? [more inside]
posted by jaysus chris on Aug 26, 2006 - 21 answers

The other white meat.

I have a question about bacon. And sausage. I currently live in Japan, and the bacon here is...well...different. Try to fry it like American bacon and it just sort of scorches--it's more like regular ham in that respect. The sausage here too is strange, like hot dogs but not as good (if that's even possible). But it's not just Japan... [more inside]
posted by zardoz on Jul 31, 2006 - 14 answers

English Bacon, Canadian Bacon . . . Who knew there was so much to a pig?

While abroad last fall, I had really awesome sandwhiches. It seemed like every pub we ate in had a brie-and-bacon-on-some-sort-of-bread available. Now that I'm back in the states, I want to know where to find English bacon, or how to substitute for it. [more inside]
posted by Medieval Maven on Mar 16, 2006 - 11 answers

Beefy bacon

I was eating a bacon butty this evening and I was wondering why beef isn't traditionally cut that thinly and cooked in the same way.
posted by feelinglistless on Jun 29, 2005 - 30 answers

Best way to cook bacon?

do you have a tried and true way of cooking bacon? moz and i like bacon that is not crispy at all and i keep managing to mangle it. i'm using a nonstick pan on a gas stove, but we have an electric skillet, too, if that helps.
posted by sugarfish on Dec 17, 2003 - 18 answers

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