On another forum someone directed me to a meat market in Valley City, North Dakota to find some of my meat needs that our local butcher shop won't supply.
I think I mentioned that I happily came home with my pork belly and "round" bacon. We tried the bacon this morning - it was good - not as good as home smoked, but good.
Thought I'd share.
It wanted to curl up in the pan - so I wrapped the bottom of another pan in foil and put it on top. That worked.
The bacon came out nice and crisp,and made really good egg sammies on home made english muffins. I was really surprised that there was less than a teaspoon of fat in the pan.
So, this has me wondering if we couldn't do the same thing, stuffing chopped bacon into a big sausage casing and ??? I'd smoke it again, but who knows.
I think I mentioned that I happily came home with my pork belly and "round" bacon. We tried the bacon this morning - it was good - not as good as home smoked, but good.
Thought I'd share.
It wanted to curl up in the pan - so I wrapped the bottom of another pan in foil and put it on top. That worked.
The bacon came out nice and crisp,and made really good egg sammies on home made english muffins. I was really surprised that there was less than a teaspoon of fat in the pan.
So, this has me wondering if we couldn't do the same thing, stuffing chopped bacon into a big sausage casing and ??? I'd smoke it again, but who knows.
You only live once . . . but if you do it right once should be enough!