Makin' Bacon

[Jolly]

And...If you want to go full deer camp, fry the bacon first, then fry your eggs in the bacon grease. Swab your plate with a piece of light bread. Wash down with black coffee, from the pot sittin' on the wood heater.

If you're feeling really wild and wooly, toss a small can of peaches to everybody for dessert.

[Doctor Phibes]

@Jolly said in Makin' Bacon:

And...If you want to go full deer camp, fry the bacon first, then fry your eggs in the bacon grease.

Guilty as charged.

[Mik]

@Doctor-Phibes I’m proud of you. That’s Murican.

[Doctor Phibes]

@Mik said in Makin' Bacon:

@Doctor-Phibes I’m proud of you. That’s Murican.

Also Scottish, as you save having to spend money on cooking oil.

[LuFins Dad]

Wait, there’s an option of not frying your eggs in bacon grease?

[George K]

@LuFins-Dad said in Makin' Bacon:

Wait, there’s an option of not frying your eggs in bacon grease?

I wonder how scrambled eggs cooked in bacon grease would be?

[Copper]

Yes, always cook the eggs in the bacon grease, hashbrowns and pancakes too.

[Jolly]

Lord have Mercy, y'all are a cardiologist's dream...

[jon-nyc]

My mother always kept bacon grease in an open coffee mug in the fridge. She’d cook with it all the time.

[jon-nyc]

I think bacon from the 70s and 80s rendered more fat than it does today.

Obviously I mean store bought stuff. Not that pigs have changed. Although maybe.

[Jolly]

@jon-nyc said in Makin' Bacon:

I think bacon from the 70s and 80s rendered more fat than it does today.

Obviously I mean store bought stuff. Not that pigs have changed. Although maybe.

Pigs have changed, but not that recently. If you look at hogs from the early 1900's, you'll notice they have more fat to lean than today's hogs. Most hogs are killed as market barrows, usually in that 220 to 250 pound weight range. That's about where you start to peter out on the optimum feed/weight gain spectrum using high protein pellets. A good hog will put on a pound of weight for every three pounds of feed.

Then again, my wife's folks tend to raise most of their feed and many times will let a hog go to 400 pounds. Considering that hogs dress off a third, that's around a 260 pound carcass weight (without the head, but shucks, we eat those , too).

There's a pretty good argument going on in the food world today, about hog size, feed source and taste.

Actually, I've had some pretty good pork in the past that was pasture raised and fed chops, pizza and beer.

[Copper]

@jon-nyc said in Makin' Bacon:

I think bacon from the 70s and 80s rendered more fat than it does today.

Obviously I mean store bought stuff. Not that pigs have changed. Although maybe.

The pigs are now owned by the Chinese.

They used to slaughter them just a few minutes drive from here, but that stopped a couple years ago after the Chinese bought Smithfield Foods.

They still make pork products in the plant here, but the slaughter has moved. Nobody misses the scent that could be here during the summer with the right wind conditions.