Ground Bacon Is the Answer
July 1, 2016 at 10:52 am By Chef Eric
If you’ve ever asked yourself, “Where do I start?” or “How could I make this better” the answer is simple: ground bacon.
Ground bacon cooks quickly and consistently. You can then add it to savory scones, scrambled eggs, or mac and cheese. You could also use it as a topping for baked potatoes or salads.
When left raw, ground bacon can be added to burgers, meatballs, or meatloaf to significantly improve both flavour and texture.
If you are feeling really adventurous, you could even candy it, then sprinkle it on cupcakes or doughnuts.
The procedure for this is relatively straightforward. Start by cutting your bacon into small pieces, and placing in the freezer until just firm but not frozen, about 10-15min. The process of grinding meat generates a lot of heat, that would alter the texture of the final product.
Using either a meat grinder, or food processor, grind the bacon to your desired size. Here I’ve used the smallest die that came with my Kitchenaid grinder attachment.
To cook, I recommend adding the bacon to a cold pan, placed over medium heat. Allow the bacon to cook slowly to fully render out the fat, stirring occasionally.
Once cooked, place the bacon in a strainer and allow the fat to drip off, saving the grease for later use.
Your cooked bacon is now ready to go, and can either be frozen for several months, stored in the fridge for up to 5 days, or eaten immediately with a spoon.
To candy your bacon, return it to the pan with about a tablespoon of the reserved grease, then add 1/4 cup of brown sugar or maple syrup for each package of bacon you cooked.
Cook over low heat until the sugar boils, then continue to boil for 5min more. Pour candied bacon onto a parchment-lined baking sheet to cool in a single layer.