Harvesting Bacon Drippings
From time to time I have bacon drippings as an ingredient in my recipes. Sometimes I get asked where do I get bacon drippings from. So I made this recipe.
Pork bacon can be made from a few parts of the pig, hog, or wild boar. It can be made from hog jawls, collar bacon, side bacon, back bacon, cottage bacon which is made from the boneless pork shoulder, or pork belly. It can be smoked or not smoked but, salted instead.
Bacon in some form or another is widely used all over the world.
Harvesting Bacon Drippings
From time to time I have bacon drippings as an ingredient in my recipes. Sometimes I get asked where do I get bacon drippings from. So I made this recipe.
Pork bacon can be made from a few parts of the pig, hog, or wild boar. It can be made from hog jawls, collar bacon, side bacon, back bacon, cottage bacon which is made from the boneless pork shoulder, or pork belly. It can be smoked or not smoked but, salted instead.
Bacon in some form or another is widely used all over the world.
Cooking Instructions
- 1
Rinse the piece(s). Remove the skin. Put the skin into a skillet or pan preferably with a side designed to pour out. Put the fat side down. Render the fat then remove skin set aside or discard. You can cut into strips and use for fishing with.
- 2
Slice the jawls into strips. Add the strips to the pan at medium heat. I have super burners on the stove you don't want to burn it because you will use it later to cook with. As it renders turn so it renders well.
- 3
Sometimes the pieces will start to curl up. If so cut it at the center of the bend upwards. This will allow both pieces to lay flat and render the drippings evenly. Set the cooked pieces aside can be frozen for another day if necessary.
- 4
After each batch being rendered add the drippings to a sterilized jar. After the last batch use some of the bacon to scrape the bottom of pan to get some of the bits and pieces off the bottom. Add to the jar. Seal allow to cool and store in your pantry use as needed. I hope this helps, and I hope you enjoy!!!!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Harvesting Bacon Drippings Harvesting Bacon Drippings
This is been going on since the invention of bacon. This is a way to get the flavors of bacon in the food when you don't have bacon. Oh I almost forgot the byproduct is edible it's the crispy bacon.
-
Homemade Bacon Homemade Bacon
Smoked bacon can be very expensive, so I decided to make it myself. Real bacon is very labor intensive, but through trial and error I managed to make yummy bacon without too much effort.The bacon can be smoked easier if it is cut into 2cm slices. If it is too thick, the flavor won't penetrate to the center. If the smoke color is too weak, you might want to try smoking it a second time. Also, make sure to thoroughly wipe the meat dry before smoking, otherwise the smoke will not penetrate the meat well. Recipe by Kurodai Chinuko
-
Homemade Bacon Homemade Bacon
Shop-bought bacon has a lot of additives and is not safe. I wanted to make homemade bacon easily. You can freeze this bacon and it keeps for a long time in the fridge. It is handy.After turning off the heat, the remaining heat still cooks the pork.Rest the bacon in the fridge for one day before eating. You can avoid excess smokiness!See my blog at http://ameblo.jp/illuminare For 6 servings. Recipe by Mitsuna ROSE kitchen -
-
Bacon Pork chops Bacon Pork chops
Was looking for a new pork chop recipe and found this one. I changed it up to suit my taste.http://www.food.com/recipe/bacon-wrapped-bnls-pork-chops-204837?photo=371395
-
Baked bacon Baked bacon
This is not my original idea. I searched the Web and found dozens of different methods for baking bacon. I tried a few and this one came out perfectly clips and super tasty.
-
Homemade Bacon - in the Oven Homemade Bacon - in the Oven
Just like making ham or Char Siu pork, sprinkle salt and let the meat rest to bring out the umami. Bake at a low temperature to increase the flavour. Creating a bacon-like flavour through the addition of salt was a challenge. I think the salt content here is just perfect.You can achieve an effect close to smoking by using black tea. You want to adjust the salt weight to equal 3~5% of the weight of the meat. Adjust the cooking time to correspond to the weight of the meat being cooked. Recipe by Okaraseijin -
How to Bake Bacon How to Bake Bacon
Cooking bacon in the oven is so easy and a lot less mess than cooking stove top!
-
Bacon, Individually Freezing Slices Bacon, Individually Freezing Slices
We love bacon, but rarely use a whole pound at one time. I also like to have it around for flavoring and salads, where only a couple offices are needed. I don't like the precooked bacon or imitation bacon, so this works perfectly. I always have bacon individually frozen in slices on hand,
-
Baked Crispy Bacon Baked Crispy Bacon
MY VERSIONCRISPY YET TENDERSECRET ISBAKE ON PARCHMENT PAPER DIRECTLY ON RAILSAME WAY TO BAKE THINLY SLICE CURED HAMLOVING IT
-
-
Homemade Bacon Smoked with Barley Tea in a Pot Homemade Bacon Smoked with Barley Tea in a Pot
I usually drink oolong tea, but I was given barley tea bags, so I decided to use them to smoke bacon instead of smoking chips. Barley tea made a very aromatic bacon.You can use any spices you like. I find nutmeg and cinnamon essential. You can make your own spice mix. The procedure itself is very simple. Drying the meat for 30 minutes, followed by smoking. Just after smoking, I ate the bacon while it was still hot, and it was quite good. Recipe by Rokky(sinsan)
More Recipes
Comments (4)