I’ve been curing and smoking my own bacon (insert yo mama joke here) for quite a few months and it’s one of the best things I’ve ever learned to do in the kitchen.  It’s so good that I’ve totally given up on purchasing bacon from the grocery store.  Here’s the recipe, let me know if you give it a try, I think you’ll be happy that you did.

We’ve been out of bacon for a quite a while, which I don’t mind because we don’t need to eat it everyday.  If it’s in the house it WILL be eaten so it’s best not to have it available all the time.   My people were starting to crave it.  My Mom asked why I didn’t bring any on my last visit and my youngest son has been walking around the house singing the bacon pancake song (yes, that’s a real thing) so I had to get a batch started.  It’s not difficult to make but it is time consuming.  It takes over a week but it’s well worth it.

My latest batch is finally ready and this is what we did with it:

bacon, sliced thick and ready to cook
bacon, sliced thick and ready to cook
tomatoes
tomatoes, shallots and herbs
A plate of thick bacon, ready and waiting
A plate of thick bacon, cooked, ready and waiting
BLT with two kinds of tomatoes because one is not enough
BLT with two kinds of tomatoes because one is not enough
It looks good, doesn't it?  mmmm, yeah it's so delicious
look at it. It looks good, doesn’t it? mmmm, yeah it’s so delicious
Marinated tomato salad with bacon
Marinated tomato salad with bacon

MARINATED TOMATOES

2 Cups of fresh tomatoes chopped into1 inch pieces

1 shallot thinly sliced (2 tablespoons)

1 teaspoon of sea salt

1/8 teaspoon fresh ground pepper

1 tablespoon olive oil

2 tablespoons red wine vinegar

Mix all ingredients together and let marinate refrigerated for about an hour

 
Bacon kettlecorn with rosemary. Oh yes I did.  A little salty sweet herbal and bacony goodness
Bacon kettle corn with rosemary. Oh yes I did. A little salty sweet herbal and bacony goodness
   

BACON AND ROSEMARY KETTLE CORN

 

1 tablespoon canola oil

1 tablespoon bacon fat

½ cup unpopped popcorn kernels

¼ teaspoon fine salt

¼ cup granulated sugar

½ cup bacon, finely chopped and cooked until crisp

½ teaspoon fresh rosemary chopped

Use a large heavy bottomed pot with high sides and a lid.  Please be careful.

Add canola oil, bacon fat and three popcorn kernels into the pot ( these three kernels are used to test the heat of your oil), cover and heat over medium/high flame.  When the popcorn kernels start to pop your oil is ready to add the rest of the popcorn kernels, sugar and salt. Cover and shake the pot to keep the kernels from burning, carefully moving the pot off and on the heat.

 

6 Comments

6 Comments on because BACON! That’s why!

  1. Daphne Channel
    August 2, 2013 at 1:50 pm (9 years ago)

    I love love love BACON……I will definitely have to try it with the Rosemary Popcorn

    Reply
  2. Autumn
    July 31, 2013 at 1:36 pm (9 years ago)

    Oh wow. That looks AMAZING. And you mixed it in with popcorn? Genius!!!

    Reply
  3. Kimberly
    July 30, 2013 at 4:21 pm (9 years ago)

    That bacon looks so good! I was just talking to my family about the necessity of bacon the other day. I love the idea of combining it with popcorn. I’m going to have to try that!

    Reply
  4. Katherine G
    July 30, 2013 at 3:49 pm (9 years ago)

    This looks so delicious!!! I need to come to your house.

    Reply

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