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Thread: Anybody else make their own bacon bits?

  1. #1
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    Winger Ed.'s Avatar
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    Anybody else make their own bacon bits?

    We use a fair amount of them in cooking.
    When I noticed frying regular bacon to crumble up was getting pretty pricey,
    and read the label on the pre-made stuff, and thought---
    Oh, no,,, I'm not getting this stuff with 40 letter long ingredients.

    So I started getting the three pound packages of ends & pieces they trim off before the big slab gets
    sliced into the perfect size pieces we see in the expensive flat packages.

    I was just chopping one up to fry today. It's kind of labor intensive to chop the chunks up,
    fry them, and chop them up again when they're done- then it dawned on me:

    I was making sausage just last week. So, I asked myself,
    "Self- why didn't you run a package or two of these through the grinder when you had it set up and running"?

    Well, I'll remember to do it next time.
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  2. #2
    Boolit Master
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    I'm afraid around here once bacon is cooked it is consumed way too fast for there to be any left to make bits with

  3. #3
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    Quote Originally Posted by farmbif View Post
    I'm afraid around here once bacon is cooked it is consumed way too fast for there to be any left to make bits with
    That's funny.

    We have to cook off at least 3 pounds at a time,
    so after all the nibbling as it cools, there's at least a little bit to put in the freezer.
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  4. #4
    Boolit Master
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    I found this place in ashburn Georgia , Carrols sausage factory. were talking some of the best handcrafted smoked sausages east of Louisiana plus many many types of smoked bacon.
    https://www.carrollssausage.com/Locations_ep_47.html
    this is where I found what is the best bacon I've ever had, extra thick sliced applewood smoked bacon. if I could get another 20lb box from them then maybe there would be some for bits.

  5. #5
    Boolit Master BJK's Avatar
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    I like that idea WingerEd. Don't mind if I steal it. In the past I always used a sharp knife, our knives are always close to shaving sharp. Seriously.
    Let's go Brandon!

  6. #6
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    I freeze my thick sliced hardwood smoked bacon for long term keeping, and I slice it frozen into 1/8" wide strips when it thaws out I have perfect size bits and I render them off in cast iron to a copper brown color, I use these in cornbread.
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    Quote Originally Posted by BJK View Post
    I like that idea WingerEd. Don't mind if I steal it.
    Please--- You can't steal what is freely given.
    Here's what I used before the idea of using a grinder jumped into my head:

    I do most of my chopping with one of these- it's an Alaskan Eskimo 'ulu', and works well for a few other things too.
    Others must feel the same way. The oldest one found so far is about 3,000 years old, and they're still in production.

    I found one almost exactly like this at Goodwill for $2. (The scrimshaw work on mine shows a whale)
    I wasn't sure just what it was at the time, but I couldn't leave it there.
    Attached Thumbnails Attached Thumbnails ulu.jpg  
    In school: We learn lessons, and are given tests.
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    OK People. Enough of this idle chit-chat.
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  8. #8
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    I picked up 6# of thick sliced bacon yesterday for $2.47 a lb.
    That was their limit.
    This is really good bacon.
    We get our bacon bits from Costco.
    It`s not cheap but easy. I`m lazy, I guess.

  9. #9
    Boolit Master
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    I get a few pounds every time I go to the Mexican grocery. It’s a little work getting it all cut to size and fried but really pays off in convenience and time when you cooking a dish that needs some bacon. For a real treat get a bowl of good vanilla or coffee ice cream top with some cayenne peanuts, crumbled chocolate wafer cookie, caramel sauce and finally your bacon.

  10. #10
    Boolit Buddy
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    Dale Found a deal you can't find up here. $2.49 a lb. for thick sliced bacon. Whoa Dude ! I would not bother making my own. We get 4.99 to 5.99 a Lb. for raw Pork Belly. I have taken to using cuts from off the front shoulder. Referred to as "Country Style Ribs". They go on sale for Bone in or Bone out $1.49 to a $1.89 a lb. Very meaty tender too. Click image for larger version. 

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ID:	297149Click image for larger version. 

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ID:	297150 Uncle Mike in Ct. Ps. Cook this "Bacon" slow n gentle, easy on the fire. I use clarified butter & a bit of good olive oil to brown it up.
    Last edited by unclemikeinct; 03-05-2022 at 12:30 PM. Reason: add to

  11. #11
    Boolit Master BJK's Avatar
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    I've made my own "buckboard bacon" which is made with boneless butt. I actually like it better with eggs than belly bacon. Not even close to being the same as pork belly. It's made the same way though, cure it, smoke it, then slice.

    edit: good point WingerEd, it was freely given.
    Let's go Brandon!

  12. #12
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    Quote Originally Posted by BJK View Post
    I've made my own "buckboard bacon" which is made with boneless butt. I actually like it better with eggs than belly bacon. Not even close to being the same as pork belly. It's made the same way though, cure it, smoke it, then slice.

    edit: good point WingerEd, it was freely given.
    Great for a bacon sammie as they same in the UK


  13. #13
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    Last bacon we had was thick sliced for $2.50 a lb. So was the rest of the hog, cut wrapped and cured.
    [The Montana Gianni] Front sight and squeeze

  14. #14
    Boolit Master BJK's Avatar
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    That's the stuff Mary! Yes, I bet it would make a delicious sandwich! Canadian bacon is also very easy to make. It uses the exact same process. I don't remember what CB costs in the store (>$8/lb ?), but for the cost of the loin (when on sale) it get's turned into something much more costly if bought.
    Let's go Brandon!

  15. #15
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    Quote Originally Posted by BJK View Post
    That's the stuff Mary! Yes, I bet it would make a delicious sandwich! Canadian bacon is also very easy to make. It uses the exact same process. I don't remember what CB costs in the store (>$8/lb ?), but for the cost of the loin (when on sale) it get's turned into something much more costly if bought.
    Oh Yeah. Big time yes to Mary

  16. #16
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    I made 16 pounds of buckboard bacon last fall, after family finished raiding my freezer I had 6 left... need to make more this spring. I now have a larger upright smoker with water pan so I can do batches 4 times larger. Just need to make sure I have freezer space for it until family comes and picks up a share(they pay me for it...). Need to make regular bacon too, have to see where I can get pork belly the cheapest for a box of it. Make 50 pounds at once...

  17. #17
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    Quote Originally Posted by MaryB View Post
    I made 16 pounds of buckboard bacon last fall, after family finished raiding my freezer I had 6 left....
    You had 6 pounds left?
    Our family would fall onto that like sharks in a feeding frenzy, or one of those movies about piranha.
    In school: We learn lessons, and are given tests.
    In life: We are given tests, and learn lessons.


    OK People. Enough of this idle chit-chat.
    This ain't your Grandma's sewing circle.
    EVERYONE!
    Back to your oars. The Captain wants to waterski.

  18. #18
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    Quote Originally Posted by Winger Ed. View Post
    You had 6 pounds left?
    Our family would fall onto that like sharks in a feeding frenzy, or one of those movies about piranha.

    I hid 6 pounds in the fridge freezer, when they visit they check the chest freezer LOL my breakfast sausage goes fast when they spread word I made a batch, same for the hot Italian for making spaghetti

  19. #19
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    Quote Originally Posted by MaryB View Post
    I hid 6 pounds in the fridge freezer,
    That reminds me of my Grandmother.
    Venison was pretty rare in Mississippi at the time, and I was the only relative that hunted.
    I took enough one year for her, and to send some home with my Uncle when he came to visit.

    I told her that as she was putting it in her freezer, and she said,
    "Oh, I'm sure he'll be fine, and won't miss it".
    In school: We learn lessons, and are given tests.
    In life: We are given tests, and learn lessons.


    OK People. Enough of this idle chit-chat.
    This ain't your Grandma's sewing circle.
    EVERYONE!
    Back to your oars. The Captain wants to waterski.

  20. #20
    Boolit Buddy
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    When I make the buckboard bacon, I use the ends that I cut off to square it up before slicing.

    Smoky and delicious.

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