Makin' Bacon
 

Make your own bacon.
http://www.bsbrewing.com/blog/?p=261

O.M.G.

I am in love. Sense of humor and great cook???? He's from Iowa, huh?

Oops, Hi honey! Love you! What time will you be home for supper? I'm making your favorite!! While wearing your favorite!!
SWAK!!

I believe I have a gem of an idea for a new food product. I've seen all the soy-substitute meat products, and it got me to thinking...

What is it that sells a product? A catchy name, of course! And I have one: Steak-un.

It's imitation bacon made out of stratified, compressed strip-steaks. All the bacony flavor, none of the bacon! It'll be the new Folgers Crytsals.

Simma down now, jus simma down. Yes, he's from Iowa but in the comments it says he's transplanted to the Northwest.

have you ever heard a hog being butchered?:shock: It's rather unforgettable.

and besides . . . bacon is bad for you.

Drat!

I though this said "Mavis Beacon."

So, you're making bacon for this guy? While at the same time wearing bacon? Well, whatever floats your boat.

Have you noticed a reduction in bacon quality? I've been unimpressed lately, but not enough to make my own... yet.

I just love bacon. Breakfast? Good. Lunch? Good. Dinner? Good. I am hungry now and think I will have to go with the BLT. No, the bacon cheeseburger.

No, bacon is not his favorite...and I don't believe I've ever put any food item on my body on purpose. Unless you count that time in high school my best friend and I made homemade masks... ::takes quick trip down memory lane:: I have pics of that somewhere. :lol:

I had BLT's for dinner Monday, and the leftover bacon on a salad Tues. It was the Hormel black label $tuff, because the rest was all fat with barely a hint of pink. Manufacturers don't likely care, they get paid by the pound. You can buy bacon directly at the meat counter though, it's thicker and usually meatier.

Damn, now I'm all hungry.

They used to sell tofu in tube shape, and they called it Not Dogs

I suggested they should sell it in patty shape, and call it Shamburgers

My cheeseburger was sub-par and the bacon was like the microwave crap. I should have gone to a better place.

I actually make my own bacon all the time. :) you just use pork bellies that you brine, then its off to the smoker for flavor.
You can also use pork roasts to make Buckboard Bacon, which is very simiar to Canadian bacon.

I bought my Dad a new coal stove today. The stove place carries those egg deals you folks like so much.




cough

Trader Joe's offers uncured, smoked bacon in 1-lb packages. Cooked, this bacon characteristically does not exude the milky-colored fluid from the (inexpensive) injection-curing process. But you do get all the saturated fat you ought to -- better make certain of your exercise and your red wine that day...

"Wahwah wawa wuh wahw wahwuh red wine" okay. Got all that.

Griff, can't you get Amish bacon in your area???

When I was a kid we had a smokehouse for a while, but could not do it as well as the people we paid to do it for us... so we stopped after a while.
Did do our own hams and mullet sometimes though.

"heard a hog being butchered", yeah boom... thud. What is so bad about that?

[hi] In my quest to change my diet, I had my first shamburger (Boca)yesterday for lunch. We were out of bread, so just had it nuked with ketchup and a mini dill on the side. Texture was a little crumbly, but flavor was good. They will be a part of my regular menu from now on. Doubt I'll try the fake chicken though, since regular is fine for you. I'm not going veggie, just healthy. [/jack]

I like several varieties of fakeburgers, but I prefer to eat them without the buns, topped with cheese. Nutritionally, they are a lot like grains mixed with nuts anyway. The Morningstar Farms Grillers are particularly successful.

Finished the last 2 Bocas last night. On buns, with ketchup, as a proper burger should be. I had one, my daughter the other. She loved it. Ate the whole thing.

Thanks for the suggestion, will try those next if/when I find them!

While you're trying out veggie burgers, I highly recommend the Whole Foods 365 brand.

That is probably the answer.

I didn't even know pigs could be Amish.

Mmmm. You are speaking my language on that one. Have you ever tried the Spicy "Chicken" Boca with just pepperjack on top? It's awesome! I am so addicted.

Only the reformed sect.

Can't recall for sure, Cicero, but it does sound yummy. Probably any zippy cheese could serve. I haven't tried Blue or Gorgonzola on a fakeburger.

Bacon & egg rolls at the kids footy...a staple in Aust.
Im missing winter already

Hey, flint, there's a very rough equivalent out there already, in Middle Eastern markets.

It's "pastirma" or "basturma," variously spelt. The word is a cognate with pastrami and it bears a general resemblance to it: it's very lean beef, dried, spiced generously with a rather bitter mix of red chile peppers and lots of garlic and some salt in what looks like a dry rub. If you're doing your own chile blend, get some guajillos into it. I'd suggest starting with guajillos, a lot of hot paprika, rather less powdered dried New Mexico or ancho, and some cayenne for throttle control.

So whattaya do with this prodigy after it's ripe? Slice it into thin rashers and fry it like bacon -- quite good with fried eggs, though it's something of an acquired taste with its bitter note. I didn't think much of it the first time I ate it, but the very next weekend I was down at that same Sinop restaurant, ordering more. I ate it all through my time in Turkey.

Light smoking might do it good too.

Holy bacon, Batman.

In addition to being crucified sideways, St. Anthony was fried??

Oooh, finally got around to trying some of the Morningstar Spicy Black Bean fakeBurgers. "Now with roasted corn!!" YUM! Instead of ketchup, I used sour cream under the bun. Just enough heat that neither the kid or the spouse likes them. Mwa ha ha ha, more for meeeeeeeeee!!!!

Will be great crumbled on top of a tortilla with SC and salsa. Thanks!

Well, if somebody thinks St. Anthony should be associated with bacon, there's always St. Lawrence as the patron saint of backyard barbecuers. I'm using the c spelling because it's too easy to read the q variety as "barbequeers." For some barbeques, yeah... others would likely take offense... hot under the collar, incensed, and other smoky metaphors.