I don't know if this post belongs here or in recipes. I decided it is about using the end pieces and trimmings from my bacon so I put it in bacon. Sue me if I am wrong.
When I make back (Canadian to Americans) bacon, the outside slice and any little bits I trim off after smoking are very heavily smoked and are too strongly flavoured to serve on their own. I have used them in chili, stews and other dishes in small amount.
I had just made chicken stock and was about to make some soup. I did as I usually do and was going to saute about 1/4 cup of diced back bacon trimmings for a touch of flavour when I thought what the heck, how bad could it be if I based the soup on the bacon. I diced up a heaping cup of trimmings. and started making the soup.
I put a some oil in the bottom of a large pot over medium heat and sauteed the trimmings until they started to get a little colour. I added 1 cup of sliced onions and sauteed until a nice dark fond formed in the bottom of the pot. Then I stirred in 2 sliced garlic cloves, 1 teaspoon each oregano, basil, thyme and savory. I sauteed for a few seconds more until the seasonings were giving off a nice smell.
Then I added 6 cups of chicken stock, 1/4 cup of soy sauce and 1/2 teaspoon of Sriracha sauce.
I let it simmer for 1 hour and added 1/2 cup of pot barley and 1 cup of chopped green beans. I simmered that for 45 minutes longer.
Here is the finished product.
Wow! Why didn't I try this before. The bacon gave the soup a wonderful smoky flavour and the bacon bits weren't strong tasting after the long cook. I love this.
Now my problem is that I won't have enough baking trimmings to make it as often as I would like.