What am I supposed to do with 15 pounds of bacon?
January 9, 2010 9:11 PM Subscribe
What am I supposed to do with 15 pounds of bacon?
My kids' grand-father sent them back home from Christmas break armed with 15 pounds of bacon. This is the most bacon I've seen in one location... possibly ever. I put the majority of it in the freezer in separate bags, and have been cooking bacon way more than normal. Other than crumbling them in salad or putting some strips on a sandwich, what am I supposed to do with this much bacon?
My kids' grand-father sent them back home from Christmas break armed with 15 pounds of bacon. This is the most bacon I've seen in one location... possibly ever. I put the majority of it in the freezer in separate bags, and have been cooking bacon way more than normal. Other than crumbling them in salad or putting some strips on a sandwich, what am I supposed to do with this much bacon?
Friends with extra bacon are extra welcome to me. Give some away to people you love, like, and people you want to have higher cholesterol.
posted by inturnaround at 9:13 PM on January 9, 2010 [1 favorite]
posted by inturnaround at 9:13 PM on January 9, 2010 [1 favorite]
Bacon cookies. Bacon in tuna casserole (really! it's good!). Bacon ice cream. Bacon with brussels sprouts. Really, the possibilities are endless. Or you could send it to me.
posted by youcancallmeal at 9:15 PM on January 9, 2010
posted by youcancallmeal at 9:15 PM on January 9, 2010
Bacon party? Invite your friends to come over in their jammies for Sunday Brunch. They bring potluck brunch - you provide the bacon.
posted by serazin at 9:16 PM on January 9, 2010
posted by serazin at 9:16 PM on January 9, 2010
Save all that bacon fat when you cook and have a great base for anything you cook in the future.
posted by sanka at 9:19 PM on January 9, 2010
posted by sanka at 9:19 PM on January 9, 2010
Bean soup. Potato soup. Leek soup. Bacon chocolate chip cookies. Crumble it over green beans or baked potatoes. Bacon-wrapped smokies. Broccoli salad.
posted by runningwithscissors at 9:21 PM on January 9, 2010
posted by runningwithscissors at 9:21 PM on January 9, 2010
Bacon & eggs for breakfast. With the current bacon craze, maybe you could even make your own baconnaise or bacon salt.
eponysterical?
posted by IndigoRain at 9:23 PM on January 9, 2010
eponysterical?
posted by IndigoRain at 9:23 PM on January 9, 2010
Mr. F points out that once you've done about a pound of bacon in one frying pan-- say, during your potluck bacon brunch suggested above-- all successive pieces pretty much come out deep-fried. If you're into that, you may want to pursue it.
my in-laws might really, really like bacon
posted by fairytale of los angeles at 9:25 PM on January 9, 2010
my in-laws might really, really like bacon
posted by fairytale of los angeles at 9:25 PM on January 9, 2010
The #1 food attraction at our state fair this year -- CHOCOLATE COVERED BACON!!!!
posted by SweetTeaAndABiscuit at 9:29 PM on January 9, 2010 [1 favorite]
posted by SweetTeaAndABiscuit at 9:29 PM on January 9, 2010 [1 favorite]
oh, here's my opportunity to say how that Elvis sandwich thing that everybody was crapping on last year was totally underrated if you do it like this:
Catherine Clark Brownberry Ovens Health Nut bread (you know you have some stashed in the Batcave freezer), toasted
an ass-pile of butter
actually good peanut butter, like Peter Pan chunky, at the least
the aforementioned bacon, fried somewhere between limp and crisp
the crucial ingredient - guava paste. don't even try to spread it. just lay thin rectangles of it over the other ingredients. cover with other slice of toast. bite. roll eyes with pleasure.
best enjoyed with a quart of ice water on a daylong hike through ankle-deep sand, snowshoeing, or other bonk-making physical labor that obviates this amount of fat and sugar.
posted by toodleydoodley at 9:30 PM on January 9, 2010
Catherine Clark Brownberry Ovens Health Nut bread (you know you have some stashed in the Batcave freezer), toasted
an ass-pile of butter
actually good peanut butter, like Peter Pan chunky, at the least
the aforementioned bacon, fried somewhere between limp and crisp
the crucial ingredient - guava paste. don't even try to spread it. just lay thin rectangles of it over the other ingredients. cover with other slice of toast. bite. roll eyes with pleasure.
best enjoyed with a quart of ice water on a daylong hike through ankle-deep sand, snowshoeing, or other bonk-making physical labor that obviates this amount of fat and sugar.
posted by toodleydoodley at 9:30 PM on January 9, 2010
Bacon freezes better than you would think. If you've got space and aren't so into the BACON GOES EVERYWHERE meme, consider yourself set for a bacon-heavy year of regular breakfast use.
posted by mccarty.tim at 9:38 PM on January 9, 2010
posted by mccarty.tim at 9:38 PM on January 9, 2010
Forgot this: Bacon-pear grilled cheese. (I prefer it with Gorgonzola or goat cheese, myself.)
posted by runningwithscissors at 9:38 PM on January 9, 2010 [2 favorites]
posted by runningwithscissors at 9:38 PM on January 9, 2010 [2 favorites]
On review, you did freeze it. Sorry.
posted by mccarty.tim at 9:38 PM on January 9, 2010
posted by mccarty.tim at 9:38 PM on January 9, 2010
Candied bacon, which can then be used to cover any manner of bad-for-you goodness.
We like to line a baking sheet with parchment paper, lay the bacon out, and then sprinkle brown sugar all over it. It goes into a cold oven at 300 degrees and bakes for about 25 minutes, then let to cool and put in the fridge. It's awesome, and it goes well in fudge, covered in chocolate, crumbled to put in salad... and it never, ever gets old. It's like meat candy.
posted by honeybee413 at 9:38 PM on January 9, 2010 [1 favorite]
We like to line a baking sheet with parchment paper, lay the bacon out, and then sprinkle brown sugar all over it. It goes into a cold oven at 300 degrees and bakes for about 25 minutes, then let to cool and put in the fridge. It's awesome, and it goes well in fudge, covered in chocolate, crumbled to put in salad... and it never, ever gets old. It's like meat candy.
posted by honeybee413 at 9:38 PM on January 9, 2010 [1 favorite]
Easy. Send it to me.
I kid. Okay:
* Pasta carbonara. Easiest "comfort food" pasta sauce ever - for one serving, you only need an egg, a quarter cup grated parmaesan cheese, and about 3-4 slices of bacon.
Start the water boiling for the pasta. While it's boiling, break the egg into a big bowl, dump in the cheese and beat it together. Then, cut the uncooked bacon into smaller pieces (about a half inch wide).
When the water boils, add the pasta and start frying up the bacon pieces. When the bacon turns crisp, take the pan off the heat -- but DO NOT take it out of the pan just yet. Leave it in there.
When the pasta is al dente, drain it, and dump it right into the bowl with the egg and cheese. Give it a good mix. Then -- dump the entire pan of bacon, DRIPPINGS AND ALL, into the bowl as well and stir everything around more. (The bacon drippings will melt together with the cheese and cook the egg, because they still should be really hot, and it'll all meld together into this unctuous sauce.) Add some fresh pepper.
* Bacon-wrapped dates. Just what it says on the tin:
Preheat the oven to about 400. Cut a mess of bacon in half (across the "waist" of each strip, so to speak). Take a date -- either pitted, or pitted-and-stuffed-with-something -- and take one of those half-strips of bacon and wrap it around the date. Put it on a baking sheet. Repeat until you've used up all the bacon and dates. Bake until the bacon crisps and the date carmelizes and the whole thing smells so good you want to climb directly into the oven.
* About a year ago, Greg Nog and I represented all MeFites at a bacon-themed cookoff held in Brooklyn (and covered on TV). The winner was a guy who made bacon and bourbon ice cream (the recipe is here). Other contestants have posted their own recipes here and there on the web: among them, Korean bacon lettuce wraps, the cookies I made and instructions for curing your own bacon, and bacon sloppy joes.
posted by EmpressCallipygos at 9:52 PM on January 9, 2010 [4 favorites]
I kid. Okay:
* Pasta carbonara. Easiest "comfort food" pasta sauce ever - for one serving, you only need an egg, a quarter cup grated parmaesan cheese, and about 3-4 slices of bacon.
Start the water boiling for the pasta. While it's boiling, break the egg into a big bowl, dump in the cheese and beat it together. Then, cut the uncooked bacon into smaller pieces (about a half inch wide).
When the water boils, add the pasta and start frying up the bacon pieces. When the bacon turns crisp, take the pan off the heat -- but DO NOT take it out of the pan just yet. Leave it in there.
When the pasta is al dente, drain it, and dump it right into the bowl with the egg and cheese. Give it a good mix. Then -- dump the entire pan of bacon, DRIPPINGS AND ALL, into the bowl as well and stir everything around more. (The bacon drippings will melt together with the cheese and cook the egg, because they still should be really hot, and it'll all meld together into this unctuous sauce.) Add some fresh pepper.
* Bacon-wrapped dates. Just what it says on the tin:
Preheat the oven to about 400. Cut a mess of bacon in half (across the "waist" of each strip, so to speak). Take a date -- either pitted, or pitted-and-stuffed-with-something -- and take one of those half-strips of bacon and wrap it around the date. Put it on a baking sheet. Repeat until you've used up all the bacon and dates. Bake until the bacon crisps and the date carmelizes and the whole thing smells so good you want to climb directly into the oven.
* About a year ago, Greg Nog and I represented all MeFites at a bacon-themed cookoff held in Brooklyn (and covered on TV). The winner was a guy who made bacon and bourbon ice cream (the recipe is here). Other contestants have posted their own recipes here and there on the web: among them, Korean bacon lettuce wraps, the cookies I made and instructions for curing your own bacon, and bacon sloppy joes.
posted by EmpressCallipygos at 9:52 PM on January 9, 2010 [4 favorites]
I did the Bacon of the Month Club a couple years ago. It was a pound of artisinal bacon delivered to my door once a month. 12 pounds of bacon total. I didn't believe it, but I bring this knowledge to you: You will get sick of bacon.
Try to eat only a little bit more bacon than you otherwise would, and know that if you try one of the many kooky and delightful ideas upthread that you have a LOT of room to screw up and try again. Other than that, friends love bacon. It ships quite well. If you have those gel freezy packs and an insulated box for shipping, it can be sent all over the world! If it's special local awesome bacon, it really does make a great gift to your non kosher non veggie friends, especially if you pair it with something else locally appropriate to the bacon.
It was just a shame when I got to my last couple of months of Bacon Club and found myself repulsed by the idea of more bacon. Remember to pace yourself and hopefully the same fate will not befall you.
posted by Mizu at 10:11 PM on January 9, 2010
Try to eat only a little bit more bacon than you otherwise would, and know that if you try one of the many kooky and delightful ideas upthread that you have a LOT of room to screw up and try again. Other than that, friends love bacon. It ships quite well. If you have those gel freezy packs and an insulated box for shipping, it can be sent all over the world! If it's special local awesome bacon, it really does make a great gift to your non kosher non veggie friends, especially if you pair it with something else locally appropriate to the bacon.
It was just a shame when I got to my last couple of months of Bacon Club and found myself repulsed by the idea of more bacon. Remember to pace yourself and hopefully the same fate will not befall you.
posted by Mizu at 10:11 PM on January 9, 2010
Good, decent people love bacon. Give away some slabs to those you love and/or respect. (Caaall meeee...)
posted by Kloryne at 10:17 PM on January 9, 2010
posted by Kloryne at 10:17 PM on January 9, 2010
Seriously, don't stress it. It'll keep in the freezer just fine, and you'll not run out of bacon in the foreseeable future.
We use just a little bit of bacon frequently. We buy bacon on sale or whatever and freeze it, but keep one package wrapped in foil in the fridge at all times. One slice to start tomato sauce. One slice in quiche or risotto. If you add just one slice of bacon to nearly any vegetarian recipe, you get a nice depth of flavor from the fat. (This is not to say that vegetarian recipes aren't tasty, but if you're not vegetarian, no harm in adding a tiny bit of animal to change the recipe.)
posted by desuetude at 10:24 PM on January 9, 2010
We use just a little bit of bacon frequently. We buy bacon on sale or whatever and freeze it, but keep one package wrapped in foil in the fridge at all times. One slice to start tomato sauce. One slice in quiche or risotto. If you add just one slice of bacon to nearly any vegetarian recipe, you get a nice depth of flavor from the fat. (This is not to say that vegetarian recipes aren't tasty, but if you're not vegetarian, no harm in adding a tiny bit of animal to change the recipe.)
posted by desuetude at 10:24 PM on January 9, 2010
Oh, and lardons! Yeah, it's not the same to make lardons from bacon, it's basically homemade bacon bits, but cutting up bacon into small chunks before frying still makes a pretty freaking great addition to salad.
posted by desuetude at 10:25 PM on January 9, 2010
posted by desuetude at 10:25 PM on January 9, 2010
Wrap a slice around a steak fillet - make BLT's - wrap it around asparagus stalks.
posted by Kloryne at 10:25 PM on January 9, 2010
posted by Kloryne at 10:25 PM on January 9, 2010
Quiche!
Carbonara was mentioned upthread; I prefer mine to also include caramelized onions, which you can cook in the grease if you like.
I am a huge fan of veggieburgers with bacon in them, especially if you cook the veggieburgers in the bacon grease. This is a) delicious and b) hilarious, so you can use it to amuse your friends and neighbors as well.
posted by NoraReed at 10:28 PM on January 9, 2010 [1 favorite]
Carbonara was mentioned upthread; I prefer mine to also include caramelized onions, which you can cook in the grease if you like.
I am a huge fan of veggieburgers with bacon in them, especially if you cook the veggieburgers in the bacon grease. This is a) delicious and b) hilarious, so you can use it to amuse your friends and neighbors as well.
posted by NoraReed at 10:28 PM on January 9, 2010 [1 favorite]
I just made my first bacon ever (hickory smoked, brown sugar and sea salt for the cure), and gave a good amount away. Aside from my favorite assault on health ever (runny fried egg and bacon sandwich on toasted bread, dip the sandwich in the egg that drips out), tonight I'm going to make a pesto lasanga with mushrooms sauteed with bacon as a filler. Just a thought.
posted by Ghidorah at 10:36 PM on January 9, 2010
posted by Ghidorah at 10:36 PM on January 9, 2010
In all seriousness, consider gifting it to any group that has a large function coming up or regularly holds buffets or pancake breakfasts. Church groups come to mind, or soup kitchens, and you might look into giving it to a senior center's kitchen. Think along those lines.
Also, my birthday is next week and this would be a perfect thing for the internet to get me.
posted by greenland at 10:50 PM on January 9, 2010
Also, my birthday is next week and this would be a perfect thing for the internet to get me.
posted by greenland at 10:50 PM on January 9, 2010
Blanche three pieces of bacon. Take a game hen that is warmed to room temperature and rub it with one tablespoon of butter, seasoning the inside of the bird with dried tarragon and salt and another tablespoon of butter (don't worry — it drips out). Truss the bird and drape it with the blanched bacon. Bake for 45 minutes at 400'F, basting every ten minutes. The bird is done when the breast is at 160'. Multiple your game hens and blanched bacon by the number of people you're feeding.
posted by Blazecock Pileon at 11:05 PM on January 9, 2010
posted by Blazecock Pileon at 11:05 PM on January 9, 2010
As much as that's an overwheming amount, it will keep in the freezer for quite a wile, so try to think about how you might use 5 packages of 3 pounds of bacon. Also, fun fact- my CSA just slaughtered a hog, and what you have is roughly a full medium-sized hog's worth of belly.
posted by JMOZ at 5:45 AM on January 10, 2010
posted by JMOZ at 5:45 AM on January 10, 2010
Many many dishes are improved by the addition of bacon bits. In certain parts of France you can't order anything at a restaurant that doesn't contain bacon bits! Put them in anything containing tomato sauce or potato, put them in salads, many pasta dishes... in fact, almost anything you might make! This way it's a pleasant addition to the flavour, rather than GREAT BIG BITS OF BACON, so maybe it will help stop you getting sick of the stuff.
Also, I know it's too late as you froze it already, but in case this happens again... Freezing it in units of one meal worth, means that you don't have to go overboard with the bacon-eating, just pull some out when you want it.
One more idea: Work out how many people can possibly sleep over at your place. Have an enormous party, and invite all your friends who live so far away that they would have to stay over. Feed them bacon sandwiches in the morning.
posted by emilyw at 7:29 AM on January 10, 2010
Also, I know it's too late as you froze it already, but in case this happens again... Freezing it in units of one meal worth, means that you don't have to go overboard with the bacon-eating, just pull some out when you want it.
One more idea: Work out how many people can possibly sleep over at your place. Have an enormous party, and invite all your friends who live so far away that they would have to stay over. Feed them bacon sandwiches in the morning.
posted by emilyw at 7:29 AM on January 10, 2010
Seconding the dates-wrapped-in-bacon.
But this salad is really good too.
posted by emkelley at 7:32 AM on January 10, 2010
But this salad is really good too.
posted by emkelley at 7:32 AM on January 10, 2010
Just ask the fine folks at the Royal Bacon Society.
Mmmm. Bacon.
posted by fourcheesemac at 7:51 AM on January 10, 2010 [1 favorite]
Mmmm. Bacon.
posted by fourcheesemac at 7:51 AM on January 10, 2010 [1 favorite]
Response by poster: Thanks for the brilliant suggestions thus far. Just wanted to give a bacon update. I read this article about a breakfast creation a long time ago and had always wanted to try it, but when the mood struck we were always sans-bacon.
Turned out pretty good.
posted by ehamiter at 7:56 AM on January 10, 2010
Turned out pretty good.
posted by ehamiter at 7:56 AM on January 10, 2010
Did you use it ALL on breakfast cups??
I came in here to suggest what SweetTeaAndABiscuit did: chocolate-covered bacon.
You can make it one step more awesome by making candied bacon, and dipping that. Takes some of the fattiness out, increases the amount of time you can keep it.
Two steps further if you get a corresponding amount of hot peppers (the red ones, particularly) and candy and dip them.
posted by whatzit at 8:15 AM on January 10, 2010
I came in here to suggest what SweetTeaAndABiscuit did: chocolate-covered bacon.
You can make it one step more awesome by making candied bacon, and dipping that. Takes some of the fattiness out, increases the amount of time you can keep it.
Two steps further if you get a corresponding amount of hot peppers (the red ones, particularly) and candy and dip them.
posted by whatzit at 8:15 AM on January 10, 2010
Roasted veggies with bacon. Slice bacon across the grain to make small strips. Cook halfway. Pour off grease. Peel & chunk up butternut squash. Add bacon and squash to roasting pan, toss well. Roast at 350 for 1 hour, tossing every 15 minutes. You can substitute any combination of sweet and/or white potatoes, brussel sprouts, onions, garlic, cauliflower, beets. I often use frozen brussel sprouts, easy, and I'm amazed how many people love them.
Cook up a bunch of these small bacon strips and keep frozen, to add to any salad or top baked potatoes. Bacon is messy to cook, so as long as you're making a mess, make a lot. Then you can just warm up what you need in the microwave. Might not stay super crispy, but avoiding the mess and lasting smell is nice.
Potato-based soups like corn chowder benefit from added bacon.
I use bacon grease to start fires, but if you don't have a woodstove, don't put bacon grease down the drain. Before I had a wood stove, I made a cone out of newspapers and poured bacon grease into it, for easier disposal. Or pour it into a tin can.
posted by theora55 at 9:09 AM on January 10, 2010
Cook up a bunch of these small bacon strips and keep frozen, to add to any salad or top baked potatoes. Bacon is messy to cook, so as long as you're making a mess, make a lot. Then you can just warm up what you need in the microwave. Might not stay super crispy, but avoiding the mess and lasting smell is nice.
Potato-based soups like corn chowder benefit from added bacon.
I use bacon grease to start fires, but if you don't have a woodstove, don't put bacon grease down the drain. Before I had a wood stove, I made a cone out of newspapers and poured bacon grease into it, for easier disposal. Or pour it into a tin can.
posted by theora55 at 9:09 AM on January 10, 2010
kinda off topic, as always, but my brother had a roommate from rural iowa in med school that had a post finals ritual involving mass bacon consumption. After finals, this dude always bought five pounds of bacon, cooked it, and ate it, in one sitting. he was beanpole thin, and had awesome cholesterol. And now, with the advent of youtube, you could document your attempted suicide via even more bacon for the rest of us!
posted by wuzandfuzz at 12:22 PM on January 10, 2010
posted by wuzandfuzz at 12:22 PM on January 10, 2010
I have a fantasy for a boutique ice cream I call Truck Stop Breakfast -
maple-syrup flavored ice cream with chunks of pancake, waffle or biscuit, with bacon bits swirled in. any takers?
posted by toodleydoodley at 12:54 PM on January 10, 2010 [1 favorite]
maple-syrup flavored ice cream with chunks of pancake, waffle or biscuit, with bacon bits swirled in. any takers?
posted by toodleydoodley at 12:54 PM on January 10, 2010 [1 favorite]
*looks up, licks lips*
Boy. Did you come to the right place. The only things I can add at this point are gourgeres (choux pastry appetizer balls with cheese and bacon) and a link to a recipe for the Baconnaise mentioned above.
posted by Hardcore Poser at 2:39 PM on January 10, 2010
Boy. Did you come to the right place. The only things I can add at this point are gourgeres (choux pastry appetizer balls with cheese and bacon) and a link to a recipe for the Baconnaise mentioned above.
posted by Hardcore Poser at 2:39 PM on January 10, 2010
A cousin gave me this recipe for something he calls "potato crack" [used by his competitive BBQ team]. It's a hit at every party I bring it to.
Cut potatoes into 3/4-1" chunks.
Wrap each with a half-slice of bacon, pin together with a toothpick.
Place on cookie sheet, sprinkle with Lawry's.
Bake at 350 for a while [15-20 min? check for potato doneness]
Dipping sauce:
Sour cream + Lawry's to taste, mix well.
posted by chazlarson at 8:02 AM on January 11, 2010
Cut potatoes into 3/4-1" chunks.
Wrap each with a half-slice of bacon, pin together with a toothpick.
Place on cookie sheet, sprinkle with Lawry's.
Bake at 350 for a while [15-20 min? check for potato doneness]
Dipping sauce:
Sour cream + Lawry's to taste, mix well.
posted by chazlarson at 8:02 AM on January 11, 2010
Someone on AskMe a few weeks ago recommended Paula Deen's bacon-wrapped chicken appetizer, held together by toothpicks and dredged in a mouth-watering combination of brown sugar and chili powder. Throw in the oven for 30 minutes and out comes a tray full of bacon love. Quick to do and easy ingredients you already have in your kitchen. The only thing I had to buy was a 50 cent box of toothpicks.
I made it twice over the Christmas holidays for get-togethers. People nearly ran me over in their haste to get to them on the table, begged for the recipe, and promised me treasures of unknown glory if I made it again for them.
posted by HeyAllie at 12:47 PM on January 11, 2010
I made it twice over the Christmas holidays for get-togethers. People nearly ran me over in their haste to get to them on the table, begged for the recipe, and promised me treasures of unknown glory if I made it again for them.
posted by HeyAllie at 12:47 PM on January 11, 2010
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You get the idea.
posted by youcancallmeal at 9:12 PM on January 9, 2010