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Old 04-13-2009, 12:31 PM   #1
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Practically Candied my Bacon. Now what?

I tried a Paula Dean recipe for brown sugar bacon and it's like candy. It's sticky and gooey and actually pulled out a filling (one that had been out before and was only held on with temp bond). Now what do I do with it? Should I just toss it? Can I put it in a salad with balsalmic vinegar like I had planned? It tastes good, it's just sticky, really sticky.

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Old 04-13-2009, 12:39 PM   #2
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Quote:
Originally Posted by Callisto in NC View Post
I tried a Paula Dean recipe for brown sugar bacon and it's like candy. It's sticky and gooey and actually pulled out a filling (one that had been out before and was only held on with temp bond). Now what do I do with it? Should I just toss it? Can I put it in a salad with balsalmic vinegar like I had planned? It tastes good, it's just sticky, really sticky.
how about putting it in baked beans? that should soften the bacon up. i put brown sugar and bacon in my baked beans. i hate throwing food away.
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Old 04-13-2009, 01:54 PM   #3
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I found a bottle of Balsalmic dressing and it seems to have helped. I guess the vinegar in the dressing helps cut the goo. I wanted it for the salad so I might be okay. Just have to be careful with my filling and chew on the other side
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Old 04-13-2009, 02:15 PM   #4
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I saw her making sausage slices in syrup the other day. Her stuff is too gooey for me - too much butter, cream cheese, mayo, etc. I like the taste of food without all the add-ons.
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Old 04-13-2009, 02:21 PM   #5
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Sausage with syrup, my daughter would love that She actually dips her sausage in syrup at restaurants. I wanted the brown sugar bacon for the sweetness to add to the saltiness of the balsalmic and feta. Next time I'll definitely cut the amount of sugar by half.
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Old 05-26-2009, 02:57 PM   #6
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I have done this with pork sausage and maple syrup. It adds a nice glaze and doesn't overpower. It goes great for pigs in a blanket.
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Old 05-29-2009, 07:00 AM   #7
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Quote:
Originally Posted by Callisto in NC View Post
I tried a Paula Dean recipe for brown sugar bacon and it's like candy. It's sticky and gooey and actually pulled out a filling (one that had been out before and was only held on with temp bond). Now what do I do with it? Should I just toss it? Can I put it in a salad with balsalmic vinegar like I had planned? It tastes good, it's just sticky, really sticky.
we call it pig candy--1lob of thick sliced bacon with a lb of brown sugar pressed on--then in a smoker until the bacon is done---a buck a piece when we vend it at festivals
just don't let it get overdone!
buzz
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Old 05-29-2009, 10:08 AM   #8
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I agree with the idea of putting them in baked beans, or even chili. I bet the flavor is just amazing!
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Old 05-29-2009, 12:03 PM   #9
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I would be eating it, fillings be ****ed! That stuff is delicious.
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Old 05-29-2009, 04:26 PM   #10
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Quote:
Originally Posted by Callisto in NC View Post
I tried a Paula Dean recipe for brown sugar bacon and it's like candy. It's sticky and gooey and actually pulled out a filling (one that had been out before and was only held on with temp bond). Now what do I do with it? Should I just toss it? Can I put it in a salad with balsalmic vinegar like I had planned? It tastes good, it's just sticky, really sticky.

I would have tried baking it in warm oven to dry it out...really turn it to candy.. 180degrees on a rack.. let it dry... hmmm.. might be good!!!
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