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.
- 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.
- The pan is wiped with paper towels and Ungyuns are added , yes were frying these.
- A small dollop of Rosemary infused EVOO is added to help fry the onions.
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!
- My piece on the left is topped with SQWIBS "Fire In The Hole Hot Sauce" and a bit of oregano. Yes I gave the wife the bigger piece! sheesh!!
Do you have a method for making shelf stable bacon?
I would love to hear from you guys.