I’m LOVING what I can dry and preserve with my dehydrator, mostly fruits and vegetables. It means I can add out-of-season veges and fruit to stir fries and slow-cooker meals and add a lovely tasty dimension to the meal.
Recently, I’ve even started experimenting with drying fish and meat, and that works beautifully too!
BUT when I tried this with bacon, I think I didn’t do enough research first – I simply dried the raw bacon without cooking/frying it first. It has dried beautifully but when I added it to what I’m cooking, I can’t taste that lovely bacon flavour.
NOW I’ve discovered that you’re supposed to COOK it before you dry it!
SO, here’s my question/challenge …
How can I recover, and do some damage control on this dried bacon so I can enjoy the lovely flavour of the bacon when I add some to whatever I’m cooking?
Could I soak them in water first, pat dry, and then fry in oil? (And then dehydrate again?)
All suggestions, ideas and advice appreciated.
Recently, I’ve even started experimenting with drying fish and meat, and that works beautifully too!
BUT when I tried this with bacon, I think I didn’t do enough research first – I simply dried the raw bacon without cooking/frying it first. It has dried beautifully but when I added it to what I’m cooking, I can’t taste that lovely bacon flavour.
NOW I’ve discovered that you’re supposed to COOK it before you dry it!
SO, here’s my question/challenge …
How can I recover, and do some damage control on this dried bacon so I can enjoy the lovely flavour of the bacon when I add some to whatever I’m cooking?
Could I soak them in water first, pat dry, and then fry in oil? (And then dehydrate again?)
All suggestions, ideas and advice appreciated.