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Old 09-12-2013, 05:57 PM   #51
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How can anything billed as "organic" contain things that aren't? Sodium nitrite, and sodium nitrate, are not organic. Salts, as mentioned, are not organic. I also thought the purpose of "organic" food was no preservatives, which NaNO2 and NaNO3 both are, and they also pretty nasty if you miss and add too much.

This is why I think they need to change the word. It is misleading and all about trickery and marketing.
I wouldn't know. That's why I asked.
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Old 09-13-2013, 05:23 PM   #52
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I get my med thick bacon from a butcher, as we buy a whole hog twice a year. Great bacon. Don't like their salt cured ham, so I get fresh hams and have hams made into cutlets. I am salt sensitive. But, darned if I'll ruin the taste by rinsing anything. I just put up my feet and take my diuretics like a good girl. As for bacon, deep fried crispy is my favorite, but will eat it in any manner as long as it doesn't oink!!
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Old 09-13-2013, 07:29 PM   #53
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I was just reading an article about making chicken fried bacon!

Thick cut bacon floured, dipped in an egg wash then in a crumb coating and fried in oil. I would have never thought of doing that.

When we were kids my Grandmother did dredge very fatty bacon in flour to prevent shrinkage, never actually used a coating though.

Might be nice on a cold winter night with some cream gravy, a baked potato and a couple of bakechef's Bakewell Cream biscuits to sop up the gravy!
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Old 09-13-2013, 07:45 PM   #54
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I am drooling g already. Must try this. The idea of making a nice white peppered milk/cream gravy and biscuits! Wow! Heart attack in the making, but I'd die happy!!!
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Old 09-13-2013, 11:01 PM   #55
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Man you guys really dredged up the memories for me. My Dad used to cook bacon with a little sugar sprinkled on it. I loved it. But when I made some once for my ex- hubby he said I ruined it. To each his own. Must warn you though, if you decide to try this it burns very easily.
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Old 09-14-2013, 02:09 PM   #56
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Man you guys really dredged up the memories for me. My Dad used to cook bacon with a little sugar sprinkled on it. I loved it. But when I made some once for my ex- hubby he said I ruined it. To each his own. Must warn you though, if you decide to try this it burns very easily.
At what point of the cooking do you add the sugar? Spike can sit and eat a pound of bacon at one sitting. And he doesn't care how it is cooked. But he is always open to new ideas.

Aunt Bea, I definitely will have to show him your post. But I will have to find a protective screen for my monitor. He will be drooling all over it when reading it.
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Old 09-14-2013, 02:25 PM   #57
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I want my bacon crisp like potato chips. And don't be adding any sweet flavours to it.

I think I could very easily handle chocolate covered bacon. I mean, if they put bacon in cup cakes, why not dip it in chocolate?
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Old 09-14-2013, 02:43 PM   #58
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I think I could very easily handle chocolate covered bacon. I mean, if they put bacon in cup cakes, why not dip it in chocolate?
I just made a large jar of chocolate syrup for Spike to use on his nightly bowl of ice cream. I will have to tell him about dipping or covering the bacon also. Thanks for the suggestion.
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Old 09-14-2013, 03:11 PM   #59
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I think I could very easily handle chocolate covered bacon. I mean, if they put bacon in cup cakes, why not dip it in chocolate?
I once tried a chocolate chip cookie with bacon at a party. It wasn't awful, but I thought it was a waste of good bacon and of good chocolate chip cookies.
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Old 09-14-2013, 06:30 PM   #60
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At what point of the cooking do you add the sugar? Spike can sit and eat a pound of bacon at one sitting. And he doesn't care how it is cooked. But he is always open to new ideas.

Aunt Bea, I definitely will have to show him your post. But I will have to find a protective screen for my monitor. He will be drooling all over it when reading it.
I guess it depends on how well done you like your bacon. I like mine crisp so I cook the bacon at least half way before adding the sugar. But like I said watch it carefully because it can burn very easily
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