Bacon, Bacon, Bacon!

8 10 2010

Were you wondering when I’d get around to this very favorite product of mine? I still claim that bacon is about as Southern as it gets. While most of us are familiar with all the many uses of bacon, let’s review, just for fun, some of it’s uses and preparation methods once more, just for a fun, ultimate guide, to a Southerner’s favorite food for this Food Friday.

  • The ideal ratio of fat to lean is one-half to two-thirds. Keep this in mind when purchasing.
  • If you choose to use slab bacon, often a more economically way to go, remove the rind before slicing. You can dice and fry this part if you wish.
  • Be careful when substituting bacon bits for bacon in a recipe. They have a stronger flavor that can overpower the dish.
  • Don’t store your bacon for more than a week. You can safely freeze it for up to 3 months.
  • To help with separating those cold bacon slices, roll the package up into a tube before you stick it in to the fridge. Secure with a rubber band. Then remove the bacon about 30 minutes before you intend to cook it. Then you should be able to separate it easily with a dinner knife.
  • To reduce that pesky curling, prick the bacon with a fork before cooking.
  • The thinner the bacon, the crisper it comes out!
  • If you have frozen your bacon, defrost it in the refrigerator to prevent skrinkage during cooking.
  • Start your bacon in a cold skillet, and bring the skillet and the bacon to medium heat.
  • Pour off your bacon fats as they cook to reduce spattering as it cooks (ouch!). Or, you can use a bulb baster to remove the excess fat.
  • This might be considered  cheating, but it works sometimes if you’re also monitoring pancakes, eggs, and whatever else have you on the stovetop one morning — place bacon in a single layer on a baking sheet and place in the oven at 400 degrees for 10-15 minutes. Blot on a paper towel and you’re ready to go.
  • If, IF, you happen to have any leftover, you can recrisp bacon in a skillet over medium/high heat or in the oven for 5-10 minutes on 350.
  • Use yummy bacon on salads, eggs, potatoes, or any other veggies. Add to casseroles, biscuits, or cornbread batter. The possibilities are endless.
  • You can also use that bacon grease for hush puppies, catfish, vegetables, or anything you like. Reuse these as long as you refrigerate.
  • Don’t pour that bacon grease down the drain, unless you like a clogged sink. If you wish to discard, pour into a can, wait until cool hardened, then toss into the trash.

And I’m telling you, if hubby is going off on a trip, or just to the office, you will be his best friend forever if you make up a batch of this, stick it in some tupperware, and send it off with him.

Fry one pound of thick-sliced bacon in a skillet over medium-high heat until crisp crisp crisp! Combine 3 tablespoons sugar, 1 teaspoon allspice, 1 teaspoon ground pepper, 2 tablespoons water. Drain the skillet of the fat, and return the bacon to the pan, drizzling the sugary spice mix over the bacon. Toss to coat. Cook 3 more minutes, tossing all the time. Place on wax paper, seperating the pieces if needed with forks. Then warm on a low temp oven (250 should do it) until ready to eat. Yum!!! Am I drooling?




One response

25 10 2010
Look: Web Round-Up for Oct. 25 « Dixie Julep

[…] Sweet Iced Tea–a blog I could love for their name alone–has an entire post dedicated to bacon, the […]

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