What to do with 15 pounds (6.8kg) of bacon
May 31, 2019 11:56 AM Subscribe
On a whim, I bought fifteen pounds of bacon trimmings (the mostly-fatty ends that get cut off so your package of bacon strips has neat square ends) yesterday, for $20. What would you do with a bowling ball's worth of bacon?
The bacon is from Cheshire Pork. I've had their bacon before and it is very good ($1.66 a pound for this quality is an incredible bargain even if it's mostly fat), so I'm pretty confident that the quality of these trimmings will also be good, even if they're not as photogenic as their bacon strips. The heritage production should mean that it's going to be healthier than factory farm-produced bacon, to the extent pork fat can be healthy anyway.
One 7.5 lb bag is in the fridge, thawing so that I can part it into smaller half-pound bags. I won't be taste testing it until the bag is thawed a few days from now. The other bag is waiting its turn in the deep freezer.
Whims aren't plans, and this means I have a lot of bacon and very few ideas. I'm not interested in using it for silly YouTube stunts. This is good meat and I'd like to not waste it. Our household ordinarily consumes a quarter pound of bacon per month, or less. We also keep pork belly on hand for frequent east Asian dishes, but bacon is usually not an acceptable substitute because of the added salt and seasoning.
Things we've considered so far include bacon gift packs for our local Mefi 20th Anniversary meetup, and, well, not a whole lot else as of yet. And I'm not sure how well bacon gift packs will go over anyway since some attendees will be vegetarian.
Some music while you consider the issue: Mel Brown's "Eighteen Pounds of Unclean Chitlins" (previously, on the blue)
The bacon is from Cheshire Pork. I've had their bacon before and it is very good ($1.66 a pound for this quality is an incredible bargain even if it's mostly fat), so I'm pretty confident that the quality of these trimmings will also be good, even if they're not as photogenic as their bacon strips. The heritage production should mean that it's going to be healthier than factory farm-produced bacon, to the extent pork fat can be healthy anyway.
One 7.5 lb bag is in the fridge, thawing so that I can part it into smaller half-pound bags. I won't be taste testing it until the bag is thawed a few days from now. The other bag is waiting its turn in the deep freezer.
Whims aren't plans, and this means I have a lot of bacon and very few ideas. I'm not interested in using it for silly YouTube stunts. This is good meat and I'd like to not waste it. Our household ordinarily consumes a quarter pound of bacon per month, or less. We also keep pork belly on hand for frequent east Asian dishes, but bacon is usually not an acceptable substitute because of the added salt and seasoning.
Things we've considered so far include bacon gift packs for our local Mefi 20th Anniversary meetup, and, well, not a whole lot else as of yet. And I'm not sure how well bacon gift packs will go over anyway since some attendees will be vegetarian.
Some music while you consider the issue: Mel Brown's "Eighteen Pounds of Unclean Chitlins" (previously, on the blue)
Whatever you do with it, save the rendered fat and make Bacon Fat Gingersnaps!
posted by Weeping_angel at 12:01 PM on May 31, 2019 [4 favorites]
posted by Weeping_angel at 12:01 PM on May 31, 2019 [4 favorites]
As for what to do with it, (one of) the answer(s) is Bacon Jam. (Random recipe, there are tons)
posted by Weeping_angel at 12:05 PM on May 31, 2019 [2 favorites]
posted by Weeping_angel at 12:05 PM on May 31, 2019 [2 favorites]
You can pretend bacon-wrapped dates are healthy because, y'know, fruit.
If you craft magnificent multilayered sandwiches bacon can add excellent flavor and texture and can serve structural purposes as well given its relatively high friction coefficient. Works well between two slippery vegetable layers: I often do cucumber-bacon-avocado.
Salads can benefit from a bit of bacon crumble.
posted by XMLicious at 12:13 PM on May 31, 2019 [3 favorites]
If you craft magnificent multilayered sandwiches bacon can add excellent flavor and texture and can serve structural purposes as well given its relatively high friction coefficient. Works well between two slippery vegetable layers: I often do cucumber-bacon-avocado.
Salads can benefit from a bit of bacon crumble.
posted by XMLicious at 12:13 PM on May 31, 2019 [3 favorites]
Just had some lovely roasted Brussels sprouts that included bacon in the recipe. I’m not usally an eater of bacon, but I ‘ll bet it would add a lot of flavor to any number of roast veggies (being served to non-vegetarians)
posted by Nancy_LockIsLit_Palmer at 12:21 PM on May 31, 2019 [2 favorites]
posted by Nancy_LockIsLit_Palmer at 12:21 PM on May 31, 2019 [2 favorites]
If it's mostly fat, I would be rendering that down over a low heat to mark a bunch of lard, and then using that lard in everything until my arteries solidified. Refried beans, in particular.
posted by parm at 12:24 PM on May 31, 2019 [7 favorites]
posted by parm at 12:24 PM on May 31, 2019 [7 favorites]
Carbonara? Cobb salad? Brussel Sprouts roasted with bacon? omelets or other egg dishes?
on top of pizza is a great idea - use a little alfredo sauce instead of tomato sauce - add bacon, cubed roasted chicken, fresh spinach, fresh mushroom, tomato and mozzarella and provolone . You now have Paradise Pie - my all time favorite specialty pizza from my college town.
posted by domino at 12:27 PM on May 31, 2019 [1 favorite]
on top of pizza is a great idea - use a little alfredo sauce instead of tomato sauce - add bacon, cubed roasted chicken, fresh spinach, fresh mushroom, tomato and mozzarella and provolone . You now have Paradise Pie - my all time favorite specialty pizza from my college town.
posted by domino at 12:27 PM on May 31, 2019 [1 favorite]
Freeze in dinner- and breakfast-sized batches. For breakfast you fry it and then cook eggs in the drippings. For dinner, you fry it 'til crispy, fish out the solid bits and drain them, cook an onion in the drippings 'til it's translucent, then add thin-sliced summer squash or zucchini and saute 'til the squash is like you like it. Add a ton of black pepper and salt if it needs it, but it might not if the bacon's salty. Sprinkle the crispy bacon bits over. Personally, I like it waaaaay overcooked. The onions and the squash break down to a delicious sweet/savory jam-like yumminess. Particularly good for that season of the year when zucchini is really plentiful.
posted by Don Pepino at 12:31 PM on May 31, 2019 [1 favorite]
posted by Don Pepino at 12:31 PM on May 31, 2019 [1 favorite]
Since it's mostly fat, smalec, a Polish pork-fat-based spread could be good. Pork fat with onions, cracklings, maybe apples, allows pork flavor to shine through.
Little pieces of just bacon fat are also a drinking snack in Poland. I assume they were smoked, they weren't noticeably cooked or crispy, although that would be good too.
I keep a jar of fat rendered from bacon in the fridge and use it in recipes that would be good with it. Savory things, refried beans, onions and bell peppers like you'd do for fajitas, omelets... I half-ass the rendering by pouring fat off of sheets I baked bacon on, but haven't had spoilage problems.
posted by momus_window at 12:32 PM on May 31, 2019 [1 favorite]
Little pieces of just bacon fat are also a drinking snack in Poland. I assume they were smoked, they weren't noticeably cooked or crispy, although that would be good too.
I keep a jar of fat rendered from bacon in the fridge and use it in recipes that would be good with it. Savory things, refried beans, onions and bell peppers like you'd do for fajitas, omelets... I half-ass the rendering by pouring fat off of sheets I baked bacon on, but haven't had spoilage problems.
posted by momus_window at 12:32 PM on May 31, 2019 [1 favorite]
I totally second rendering it and using it as a general cooking fat for things like beans (I sweat onions and peppers in bacon fat for black beans, so not just refried!). Any recipe that calls for lardons will do just as well or better with all-fat lardons as with part-meat ones, so if you freeze it in portions you can bring it out for coq au vin, carbonara, salads, or basically anything where having little savory fat bombs will add to the dish.
[FWIW, I've never found bacon fat to be a great cooking fat for eggs, I think they benefit from being cooked in something a little less assertive like butter or olive oil, but of course that's just my tastes.]
posted by invitapriore at 12:46 PM on May 31, 2019 [1 favorite]
[FWIW, I've never found bacon fat to be a great cooking fat for eggs, I think they benefit from being cooked in something a little less assertive like butter or olive oil, but of course that's just my tastes.]
posted by invitapriore at 12:46 PM on May 31, 2019 [1 favorite]
Also, I second what momus_window said about keeping cooked bacon fat, even if you don't go to any particular trouble to render it it will still last for a month or more in the fridge without going rancid.
posted by invitapriore at 12:48 PM on May 31, 2019 [1 favorite]
posted by invitapriore at 12:48 PM on May 31, 2019 [1 favorite]
I'd make so much carbonara! Also, wilted spinach salads and lyonaise salads. Any number of beans recipes (summer cookouts) will benefit from the bacon and the fat. And, if you want to make truly delicious tiny bacon and onion buns, may I suggest piragi, a Latvian specialty that's wildly delicious and popular and is often made with fattier bacon.
posted by quince at 1:02 PM on May 31, 2019 [4 favorites]
posted by quince at 1:02 PM on May 31, 2019 [4 favorites]
Briefly saute chopped kale or collards, with mustard greens if available, in the fat, add water and crumbled bacon bits with water and simmer until tender.
posted by Botanizer at 1:10 PM on May 31, 2019 [1 favorite]
posted by Botanizer at 1:10 PM on May 31, 2019 [1 favorite]
Bacon jam! Sweet tangy chewy bacony goodness. Insanely delicious on grilled cheese, baked potatoes, hors d'oeuvres, etc. People go NUTS for this stuff. Make yourself a bunch and consider your hostess and holiday gifts covered, at least for your porkavore friends.
posted by ottereroticist at 1:24 PM on May 31, 2019
posted by ottereroticist at 1:24 PM on May 31, 2019
the main thing i wish i still had access to a grill for is cutting a head of radicchio in half, rubbing the cut sides in bacon grease, and grilling until the cut sides are a little charred and crispy. it doesn't need any other seasoning, you should just cram it into your slavering maw until death takes you.
posted by poffin boffin at 1:29 PM on May 31, 2019 [3 favorites]
posted by poffin boffin at 1:29 PM on May 31, 2019 [3 favorites]
The Once and Furture Beans need a pound: https://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe-1938616
Don't skimp on the jalapeno and cayenne pepper (if you like spicy).
posted by jclarkin at 2:14 PM on May 31, 2019
Don't skimp on the jalapeno and cayenne pepper (if you like spicy).
posted by jclarkin at 2:14 PM on May 31, 2019
Response by poster: Thanks so far, everybody! Looking forward to even more creativity!
Noting here for completeness: Another bacon jam recipe recommended via the mltshp thread linked in the OP.
posted by ardgedee at 2:41 PM on May 31, 2019 [1 favorite]
Noting here for completeness: Another bacon jam recipe recommended via the mltshp thread linked in the OP.
posted by ardgedee at 2:41 PM on May 31, 2019 [1 favorite]
Momifuku uses bacon ends as an adjunct in Ramen broth.
Render the fat, and then confit more pork (or anything) in it.
posted by furnace.heart at 3:00 PM on May 31, 2019
Render the fat, and then confit more pork (or anything) in it.
posted by furnace.heart at 3:00 PM on May 31, 2019
Don’t briefly sautée; simmer for a LONG TIME with lots and lots of collards, some onion, vinegar of choice. Serve as a side dish or freeze in cubes or pints for an easy on-demand side dish.
posted by SaltySalticid at 4:51 PM on May 31, 2019
posted by SaltySalticid at 4:51 PM on May 31, 2019
Search any recipe site you like for ‘fat back’ or ‘back fat’— your trimmings should be closely equivalent to that by weight, but be more tender and require a little less cooking to render deliciousness.
posted by SaltySalticid at 5:20 PM on May 31, 2019
posted by SaltySalticid at 5:20 PM on May 31, 2019
BLTs. To keep the sandwich together, mix the cooked bacon with mayo; it's pretty good as mortar. Avocado is a fine addition to a BLT; lilies gild nicely.
Pasta, bacon, and artichoke hearts, broccoli, roasted squash. A bunch of chopped parsley is a nice addition
Fried rice
Roasted Brussels sprouts or butternut squash with bacon
posted by theora55 at 8:18 PM on May 31, 2019 [1 favorite]
Pasta, bacon, and artichoke hearts, broccoli, roasted squash. A bunch of chopped parsley is a nice addition
Fried rice
Roasted Brussels sprouts or butternut squash with bacon
posted by theora55 at 8:18 PM on May 31, 2019 [1 favorite]
Bacon and potato soup! Cook your bacon and then remove the meat. Fry up onions in some of the fat and then make a roux. Add boiled potatoes, some of their cooking water and, if you haven't yet had a heart attack just reading this, some cream. Puree and pepper well. Enjoy!
posted by kate4914 at 9:35 PM on May 31, 2019 [1 favorite]
posted by kate4914 at 9:35 PM on May 31, 2019 [1 favorite]
I use rendered bacon fat in a roux when I make mac-n-cheese.
posted by kathrynm at 6:34 AM on June 1, 2019 [3 favorites]
posted by kathrynm at 6:34 AM on June 1, 2019 [3 favorites]
Bacon cheeseburgers. BLTs. Bacon and green beans. Baked beans (dump a can of pork and beans in a glass casserole dish with ketchup, mustard, brown sugar, lots of onion, a tiny bit of liquid smoke, and layers of bacon on top).
posted by TrishaU at 1:46 PM on June 1, 2019
posted by TrishaU at 1:46 PM on June 1, 2019
When I was younger, I bought bacon ends to save money. I rendered all the fat and used it for all the things. And then I used the remaining meat for flavor in soups, like minestrone and borscht. Another thing I did was put a whole piece of bacon in a bolognese sauce, and then pick it up before serving. I don't really know why I stopped doing that. I think maybe it's that pork doesn't appear much online, but it makes no sense, because I still love the flavor.
posted by mumimor at 2:53 PM on June 1, 2019
posted by mumimor at 2:53 PM on June 1, 2019
Yow! That's a lot of bacon! Well, anyways, it is the not so secret flavor ingredient for fried noodle dishes, and fried rice dishes.
posted by Chitownfats at 5:42 PM on June 1, 2019
posted by Chitownfats at 5:42 PM on June 1, 2019
I make bacon bits from strip bacon (cut it into bits before frying); they freeze surprisingly well.
Once cooled, I put them loosely in a glass jar with a good lid and pop it in the freezer. Sometimes, I'll just shake a little pile into my palm and munch on bacon bits.
Then go back and grab another handfull...
But, they're super handy to have around whenever you need a little bit of bacon. Carbonera is great, it can zip up a salad, sprinkle into a grilled cheese sandwich, top potatoes, serve with pierogies, etc. Anytime you need a bit of a salt and protein supplement.
Bacon fat is stable at room temp for a while, but it too also freezes exceptionally well. I store them in small glass jars with good lids. Let them harden at room temp before throwing into the freezer.
It might be overkill for most people, but I've made turkey confit with saved rendered bacon lard. Slow cooker, seasoned turkey drumsticks, bacon fat to cover. 8 to 10 hours on 'low' ('keep warm' in modern slow cookers) and when the meat comes apart from the bones, transfer meat chunks into mason jars and cover with the bacon lard. Allow to harden before tightening the cap and freezing.
I find these meat grenades useful when making big batches of roasted vegetables; brown the meat/lard chunk in a heavy saucepan and toss it with the browned meat (maybe use the 'crust' hardened fat with the vegetables as they are roasting, and hold off browning until the veggies are almost done).
posted by porpoise at 2:40 PM on June 2, 2019 [1 favorite]
Once cooled, I put them loosely in a glass jar with a good lid and pop it in the freezer. Sometimes, I'll just shake a little pile into my palm and munch on bacon bits.
Then go back and grab another handfull...
But, they're super handy to have around whenever you need a little bit of bacon. Carbonera is great, it can zip up a salad, sprinkle into a grilled cheese sandwich, top potatoes, serve with pierogies, etc. Anytime you need a bit of a salt and protein supplement.
Bacon fat is stable at room temp for a while, but it too also freezes exceptionally well. I store them in small glass jars with good lids. Let them harden at room temp before throwing into the freezer.
It might be overkill for most people, but I've made turkey confit with saved rendered bacon lard. Slow cooker, seasoned turkey drumsticks, bacon fat to cover. 8 to 10 hours on 'low' ('keep warm' in modern slow cookers) and when the meat comes apart from the bones, transfer meat chunks into mason jars and cover with the bacon lard. Allow to harden before tightening the cap and freezing.
I find these meat grenades useful when making big batches of roasted vegetables; brown the meat/lard chunk in a heavy saucepan and toss it with the browned meat (maybe use the 'crust' hardened fat with the vegetables as they are roasting, and hold off browning until the veggies are almost done).
posted by porpoise at 2:40 PM on June 2, 2019 [1 favorite]
I use bacon ends for the fat (I render the fat and store in freezer - I use it for mainly refried beans, baked beans, french fries and in pie crusts) and for making bacon dashi.
posted by Ashwagandha at 7:47 AM on June 3, 2019
posted by Ashwagandha at 7:47 AM on June 3, 2019
This thread is closed to new comments.
posted by agregoli at 12:01 PM on May 31, 2019 [2 favorites]