Food Quick Thoughts : Bacon
I’ve got two bacon-centric projects. Both of which I now believe will require me to buy some fresh pork belly.
1. Bacon Sausage
I’m planning on getting cured bacon and keeping the ratio as close to regular sausage as possible between lean and fat (75/25). Bacon fat has so much flavor in it already and is a sturdy white fat.
The goal here will be to take slab bacon, preferably already smoked and grind it for the casing. After making links, I’ll steam or poach it to firm up the shape and remove the casing in anticipation of grilling or frying. Also might consider doing it all raw to start and then smoking the finished links to cook at the way through.
2. Bacon Butter
I’d like to emulsify the bacon into a spreadable paste for bread or your significant other. Bonus that it can sit out in room temp as it’s already “cooked” by the curing or smoking and doubles as a cooking fat if you don’t want to use regular butter or olive oil. Instant rendered fat and nicer looking than the mason jar or old can on the stove for holding those (mostly fat) drippings.
For real, I’m in a mode this summer.