Has anyone tried this yet? I firgured with all of the bacon lovers here, someone might have...

On the bacon note, have you seen the recipes for Chicken Fried Bacon popping up all over?

Dredge bacon in flour, egg, flour and fry in hot oil. Why, oh, WHY does it sound so horribly wrong but still so good?

 
I was going to ask that question awhile back. I read a review that wasn't complimentary. Sounds

like a great idea...

 
When I was a little girl, the grocery stores carried a piece of meat we called "fatback".

It was like a piece of bacon, but not smoked or treated with chemicals. My mother used to coat pieces of fatback like that and fry them.

I can still remember how good they were.

 
I buy fatback at the Asian market and use it to make my own sausage. I've got a recipe for

a braised pork belly that I've been meaning to try...and another one for making your own bacon at home. You can also use fatback to render your own lard. Ah...the wonderful uses of fatback. smileys/smile.gif

 
Pork belly has all of a sudden become the darling of the hot chefs!

The Fort Worth Star Telegram had a feature article in their food section last week about how "in" the cut is right now.

 
Yeah, it's been super popular here for the past few years. It seems to hit all the menus in the

fall.

I've never made it myself, but I'd like to give it a try.

 
The Splendid Table has a recipe for making your own salt pork using it, looks interesting. Good

salt pork is hard to find.

 
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