or Connect
New Posts  All Forums:Forum Nav:

Shelf Stable Bacon

post #1 of 2
Thread Starter 
January 5th, 2014


Shelf Stable Bacon

I have never made shelf stable bacon (no refrigeration) as of yet but would like to try it in the future.
I believe the curing process for this bacon is hardwood smoke, sugar and sodium nitrate.
Anyhow, a friend had brought this to my Manday event a few weeks ago, we sliced at it and fried it over a pit but it was too salty and jerky type texture to eat as slices.

We figure it would be great as an ingredient in other dishes such as pork and beans, stews, gravies, salads... so let the experimentation begin.

 

11801013075_758ee8e5e0_c.jpg

 

11801767436_95dbafea85_c.jpg


 

I decided to try it in an omelet.
 
  • Fried Bacon
11801262243_8da30377f0_c.jpg
 
11801254623_e8db3f5f1b_c.jpg

 
  • Added sun-dried tomatoes to the oily pan to soften up
11801762546_216a3c3918_c.jpg
 
11801002595_5fba0fb2d7_c.jpg
 
11801249363_7fc06deb55_c.jpg

 
 
  • In retrospect, the ham should have went in after the bacon and before the Sun-dried tomatoes. I would have liked to of browned the ham.
11801749236_4d3224a96c_c.jpg
 
11801392904_fbd544c859_c.jpg

 
  • The pan is wiped with paper towels and Ungyuns are added , yes were frying these.
11801744016_08f912e3d6_c.jpg

 
  •  A small dollop of Rosemary infused EVOO is added to help fry the onions.
11801385534_cbde17dc98_c.jpg
 
11801737026_13c0ccd97a_c.jpg
 
11801231483_052c44b107_c.jpg
 
  • Omelet is flipped and topped with American cheese, I wanted to use thick sliced smoked provolone for the inside of the omelet but I was out of provolone, DAMMIT!
11801718376_871d02f423_c.jpg
 
 
  • Omelet is folded in half.
11801212843_fa6cfd9694_c.jpg

 
  • Topped with American Cheese.
11800957415_1ddf4c4bed_c.jpg

 
  • No I'm not eating the whole thing.
11801358454_4925c0ed16_c.jpg

 
  • Sliced in half for me and the wife unit to share.
11801205243_151d3a1412_c.jpg
 
11800946235_4c5a6686ef_c.jpg

 
I haven't been much into omelets as of late, but this one really hit the spot.
 
I will be using this bacon for trail cooking as well.
 
Do you have any recipe ideas for using this bacon? Let me know.
Do you have a method for making shelf stable bacon?

I would love to hear from you guys.

post #2 of 2
Sounds interesting. I guess if you add enough salt to it almost anything can become shelf stable.........

Omelet looks good.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion