After success making several fancy salts including Sriracha, smoked, and green chili I've decided to try to move in to stranger and tastier territories. As such I want to make a bacon salt. The commercial products don't use real bacon (or at least the ones I've seen) and all the do-it-yourself recipes claim it not to be shelf stable.
My hope was that cooking the bacon crisp would remove a majority of the moisture, preserving something akin to jerky. Once cooked it would be pulverized and adding have a large amount of kosher salt added to it, many times that than the weight of bacon used. I would hope that these preservation techniques being used two-fold would help make said meat candy shelf-stable.
However I worry that there is risk of some of the greases in the pulverized bacon going rancid. Is there anything I can do short of keeping it in the fridge or heat preserving the entire concoction, or is my plan likely to work?
So you'd be making cooked, dryed, salted pork, nearly powdered, with extra salt. You can reduce rancidity problems by storing in an airtight container with an Oxygen Absorber (example ony). Long term, I'd freeze the bacon salt, but the common, steel wool based, O2 scavengers generally seem to work well at preventing rancidity in grains, flours and oils.
Remember that the whole reason we cure bacon is to make it shelf stable over time, a process developed before refrigeration was as it is today. Now we do it more for taste, but the salt and curing process make bacon pretty shelf stable. If you are cooking the bacon as well, before you put it in the salt, I don't see any reason not to leave the bacon salt on the counter.
I'd try leaving it on the shelf until you noticed any issues. But I'm willing to live a little more dangerously than some others. :)
Beef jerky is shelf stable, so you could try something similar with the bacon, but you're going to have a harder time getting the fatty parts shelf stable.
You could try replicating the flavors with things like liquid smoke.
A local restaurateur and friend of mine is making black puddings, and I am trading him a christmas pudding for one of his black puddings. I was considering saving it for a month or two. Can I freeze it? Is it shelf stable like a hard sausage or bologna would be?
I've made quite a few foams using the standard technique of adding powdered lecithin to my flavor base, and then agitating with an immersion blender in a wide, shallow container, with the blender near the surface so it beats in lots of air. This works ok, but I find the foams don't hold as long as I would like, often just a minute or two. Is there anything I can do to make them more stable for service?
This question is my wife's. Of course, I wouldn't want to save bacon for later. I have seen commercial canned bacon for long term food storage and camping, etc. Is it possible to can bacon at home? Does it have to be pressure canned or do the preservatives in the bacon make that unnecessary? How is the taste/texture of bacon out of a can? It's not worth doing if it will end up unappealing.
I just finished a burger that I got at a local butcher/deli. The burger was half ground chuck and half apple wood smoked bacon. It was delicious. The only problem I have with it is that it was very salty. I do not know if the butcher added any additional salt, but assuming he did not, how would go about making my own version of a half ground chuck/half ground bacon burger less salty? This is assuming all of the salt is coming from the bacon. There was also a slice of American cheese, lettuce, tomato and mayo on it.
have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you... this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which... be appropriate for making pastry It will be used a lot (almost every day), so for home-use it will be used pretty intensely I can not install a built-in oven; I rent this apartment and may not change
As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.
The Situation: Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast. Guy wants to cook potatoes in bacon fat Guy cooks bacon and places bacon on paper towels to dry off Guy cooks potatoes in left over bacon fat By the time potatoes are done (20 mins or so), the bacon is cold :( What can be done to remedy this? Should I just wrap the bacon in tin-foil? I've yet to fully master "timing" when it comes to cooking two different parts of a meal at the same time
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as drizzling the oil into the acid slowly with much stirring. However, last week I decided to try to make a vinaigrette using some aged balsamic vinegar that I just bought. I've used aged balsamic..., added my new vinegar, and some salt, pepper, and herbs -- and almost immediately, the mixture turned into the texture of thin mayonnaise. No matter how much oil I added later to thin it down
I have some good smoked cod roe that I want to create a breakfast dish with. I have no idea what to do with the cod roe though - I've never used it before. Do I slice it? Fry it? Spread it? Ideally it would be toast, fried eggs and the cod roe plus whatever else would go well to make a breakfast treat for my girlfriend (who's a chef so it has to be good :))