I bought a 3 pound package of Wright's Bacon Pieces and Ends a couple

dawn_mo

dawn_mo

Well-known member
days ago, on the recommendation of a woman at the grocery store. I needed to buy some and looked at the big bacon package and was afraid to buy it because it would be gross. I am glad I listened to that woman because I am very happy with this purchase.

When I opened it, I was a bit overwhelmed with that much raw bacon fat. I am glad I did this while everyone was asleep because it wasn't the most appetizing job. I divided it into three categories; fat, meat slabs and frying bacon. After frying up some bacon for breakfast, I was left with 9 oz fat, 8 oz meat slabs and 17 oz of frying bacon. The fat has some meat with it, the meat slabs are almost like ham pieces and will be great for seasoning soups and such. A 3 lb. package of bacon for $4.58, quite a bargain. I will definitely be buying end pieces from now on, especially from some of the butchers around here. I knew when that woman became animated telling me about how she makes green beans with it, that she knew what she was talking about. Green beans seasoned with some sort of pork fat is a big deal around this part of the country.

 
Do you think you could make Bacon Jam w/ it? I have been trying to find a crockpot recipe.

Bacon Jam could be a hit at your Mkt. I really want to try it.... On the list to make, after vacation.....

Regards,
Barb
P.S. What a great find!!

 
A couple of tablespoons of the rendered fat or a small handful of the bacon

pieces are added to fresh green beans, pinto beans or collard/turnip or other greens for seasoning while cooking is what the woman is telling you. None of the above taste right to a Southerner without.

 
MMM, collards with bacon. . .

or cook up a batch of beans and dump in some of that chopped up bacon, rendered a little in its own fat (and dump the fat in too), gooooood beans.

Ever made fried rice with bacon fat? Delicious and you don't need much fat to fry the rice and such up either.

 
That was our dinner last night, fried rice and fresh corn on the cob.

Not exactly traditional, but good. Fried rice was the first thing I learned how to make in Home Ec. My friend was from Staten Island and that was her recipe contribution for the class. I have been making it that way ever since. I always use bacon to make it.

 
fried rice with bacon sounds delightful! I have 2 cobs of corn to make too. yummy dinner!

 
If you have a camp stove. . . Try this:

If you have a white gas camping stove, converted to propane, try cooking your fried rice on that, using a big, cast-iron frying pan. Heat it till smoking hot, have your rice ingredients ready, put your bacon fat in the heated pan, let melt, add your rice and continue on. This, for me, had made the most delicious, toasty-flavored rice; it has that certain "something" that I had been getting in good chinese/oriental restaurants, but had been unable to achieve at home. Wonderful--the super high heat does it!

During the summer we keep a propane-fueled camp stove on our patio to avoid heating up the house. I guess you would have to call this set-up our summer kitchen.

 
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