ABOUT BACON

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sauces or sprinkled into omelets. These are just a few ideas. You can add them to any foods when you want the great taste of bacon! How to make bacon bits Cook bacon first – Cook the bacon slices in a skillet as you usually do and crumble them with your fingers once they’ve cooled; put them into a plastic bag and crush them with a rolling pin, or cut them up with a food processor. Cut before cooking – Chill the bacon in the freezer for a few minutes (even out of the refrigerator the bacon is squishy and hard to cut), then using a sharp knife, electric knife or a pair of kitchen shears, cut them the size you want them to be. The easiest and fastest way to cut them uniformly is to put several slices on top of each other, cut them in half lengthwise, and then cut them in small pieces crosswise (about ¼ to ½ inches). Heat a large frying pan over medium heat. Put the bacon into the frying pan and cook for about five minutes, stirring often until they are done the way you like them. Use a slotted spoon to take the bacon bits out of the fat. Drain on paper towels and cool, then store in airtight container. Grinding – this is a simple process of grinding the bacon and frying it. If you are able to buy bacon ends and pieces, it is more economical and easy to work with. Cut it crosswise into chunks about an inch thick, then freeze it for about an hour. As with cutting, at room temperature the bacon gets squishy and is hard to grind without gumming up the grinder. Grind it while it’s still frozen. Place all the bacon into a pan on medium heat. Stir occasionally until they start to sizzle, then stir them frequently until they are crispy. In the beginning they may look like long pieces of meat, but the bits are just stuck together, and they will separate as they cook. You may want to let them drain on a paper towel before using them.
KINDS OF <strong>BACON</strong> Besides the usual slices of bacon in a package, there are two other kinds that are useful. Slab bacon is sold as a large flat cut. If the rind is still attached, it can easily be cut off with a sharp knife. Slice the slab lengthwise in the thickness you prefer. It has the same flavor as pre-sliced bacon, and can be used in the same way. One of the advantages of buying bacon this way is that it can be cut into various sized pieces to use in different ways –extra thick slices, small chunks or cubes for adding flavor to dishes like soups or stews. Because each slab weighs several pounds, and it will only stay fresh for a few days after you buy it, you will probably need to cut it into smaller portions, wrap it well and freeze the extra. Wrap the remaining slab of bacon with a cloth or paper. Plastic wrap is not recommended as this may sour the bacon. Use a string to wrap the bacon properly. Slab bacon should be tightly wrapped and will keep several weeks in the refrigerator, depending on how fresh it is when you buy it. The ends may darken and dry out, and should be sliced off and discarded before cooking the bacon. It can sometimes be difficult to find. Some butcher shops and specialty food stores carry it, or will order it for you. Bacon ends are a bargain when you can find them. Butchers sell a whole slab of bacon, or cut it in slices that are all the same thickness and size. The scraps that are left over are called bacon ends. Generally they aren’t eaten the same as sliced bacon, but are fried and used to flavor food. They are sometimes sold in larger amounts and may be frozen in smaller portions for greater convenience. They have many uses, such as adding flavor to green beans, baked beans, soups, stews, baked potatoes, refried beans, wilted spinach salad, dressings and others. They are usually cut in chunks, so they give more of a bacon flavor.
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ABOUT BACON

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