"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-13-2009, 11:31 AM   #1
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
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.

Callisto in NC is offline   Reply With Quote
Old 04-13-2009, 11:39 AM   #2
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,066
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.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 04-13-2009, 12:54 PM   #3
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
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
Callisto in NC is offline   Reply With Quote
Old 04-13-2009, 01:15 PM   #4
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
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.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 04-13-2009, 01:21 PM   #5
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
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.
Callisto in NC is offline   Reply With Quote
Old 05-26-2009, 01:57 PM   #6
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
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.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 05-29-2009, 06:00 AM   #7
Assistant Cook
 
toofat's Avatar
 
Join Date: May 2009
Location: central wisc
Posts: 37
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
toofat is offline   Reply With Quote
Old 05-29-2009, 09:08 AM   #8
Senior Cook
 
ErikC's Avatar
 
Join Date: Dec 2007
Location: Canada
Posts: 283
I agree with the idea of putting them in baked beans, or even chili. I bet the flavor is just amazing!
__________________
Erik

https://www.homemade-soup-recipes.com/
ErikC is offline   Reply With Quote
Old 05-29-2009, 11:03 AM   #9
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
I would be eating it, fillings be ****ed! That stuff is delicious.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 05-29-2009, 03:26 PM   #10
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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!!!
Jeff G. is offline   Reply With Quote
Old 05-29-2009, 03:28 PM   #11
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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..
Jeff G. is offline   Reply With Quote
Old 05-29-2009, 09:45 PM   #12
Senior Cook
 
Join Date: Apr 2009
Location: Not where you live
Posts: 197
Quote:
Originally Posted by toofat View Post
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!
linicx is offline   Reply With Quote
Old 05-29-2009, 10:03 PM   #13
Assistant Cook
 
toofat's Avatar
 
Join Date: May 2009
Location: central wisc
Posts: 37
Quote:
Originally Posted by linicx View Post
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
toofat is offline   Reply With Quote
Old 05-30-2009, 05:49 AM   #14
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,765
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
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-04-2009, 01:50 PM   #15
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,066
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.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 06-04-2009, 05:13 PM   #16
Senior Cook
 
Join Date: Apr 2009
Location: Not where you live
Posts: 197
Purrrr-fect

Quote:
Originally Posted by toofat View Post
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.
linicx is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.