Practically Candied my Bacon. Now what?

[Callisto in NC]

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.

[msmofet]

Originally Posted by Callisto in NC

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.

[Callisto in NC]

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

[licia]

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.

[Callisto in NC]

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.

[bigdaddy3k]

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.

[toofat]

Originally Posted by Callisto in NC

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

[ErikC]

I agree with the idea of putting them in baked beans, or even chili. I bet the flavor is just amazing!

[ChefJune]

I would be eating it, fillings be ****ed! That stuff is delicious.

[Jeff G.]

Originally Posted by Callisto in NC

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!!!

[Jeff G.]

Heck.. maple with sausage. Our local gas station has sandwiches with sausage patties on a maple flavored biscuit for a breakfast sandwich. It's pretty tasty..

[linicx]

Originally Posted by toofat

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

Buzz, How much is a lob of bacon and how long does it smoke or how do you know when it is done? Do you sell a full slice or a 1/2 slice for a buck?
It sounds divine but I am a novice at smoking. Help is appreciated.

Thanks!

[toofat]

Originally Posted by linicx

Buzz, How much is a lob of bacon and how long does it smoke or how do you know when it is done? Do you sell a full slice or a 1/2 slice for a buck?
It sounds divine but I am a novice at smoking. Help is appreciated.

Thanks!

A lob is fat finger typing for lb(pound)--usually about 16-20 slices per/lb--rubbed heavily with brown sugar with some cayenne--cooked on racks in disposable pans(kinda messy)--sm0kers are usually running about 250° so takes about an hour or so--don't burn the product. Looking back at notes see that we usually buy the thick sliced bacon, mix brown sugar with cayenne--about 1t of pepper/ cup of sugar--that will do 1lb bacon--and it is a buck/slice--been suggested that chocolate should be drizzled on the bacon but haven"t tried that yet
hope that helps

[Chief Longwind Of The North]

Wow. I thought everybody dipped their bacon/ham/sausage in maple syrup. I'm 53 years young and have been doing it since I was old enough to eat solid food.

And I've been adding maple syrup to my home made breakfast sausage for years.

I need to make another thread about maple syrup.

Seeeeeya; Goodweed of the North

[msmofet]

i used to buy the maple cured bacon and maple flavored breakfast sausage but my family isn't that keen on it.

BUT i would love your recipe for homemade breakfast sausage. i usually buy the kind that isn't to spicey Lipari (sp) brand or there is another brand i can't remember the name. it is a mild sausage that agrees with my tummy.

[linicx]

Originally Posted by toofat

A lob is fat finger typing for lb(pound)--usually about 16-20 slices per/lb--rubbed heavily with brown sugar with some cayenne--cooked on racks in disposable pans(kinda messy)--sm0kers are usually running about 250° so takes about an hour or so--don't burn the product. Looking back at notes see that we usually buy the thick sliced bacon, mix brown sugar with cayenne--about 1t of pepper/ cup of sugar--that will do 1lb bacon--and it is a buck/slice--been suggested that chocolate should be drizzled on the bacon but haven"t tried that yet
hope that helps

Just what I needed. Thanks for the help.