My Life With Bacon

MY LIFE WITH BACON continues this week with the building of a UDS and some Applewood Uncured Smoked Bacon. BACON IN THE NEWS   Leave it to the Huffington Post to find something new in the bacon world.   There’s a new “Bacon D’oh Nut Burger” available from PYT Burger in Philadelphia.   Pretty amazing, it appears to be a bacon crumble glazed donut filled not with cream, but with a cheeseburger.   Very appealing looking.    Here’s a link to the PYT website . KFC has also introduced a new bacon burger as reported by the LATimes .    The Zinger Double Down is “a bacon hamburger with a fried chicken bun” and looks like it would be really crunchy!   Seriously, though, this looks really unhealthy.  Too many breadcrumbs on the chicken. Unfortunately, it’s only available in South Korea. WE MADE A “UDS” THIS WEEKEND.   That’s an “Ugly Drum Smoker” for those who are uninformed.   Generally, these are made fr...

MY LIFE WITH BACON continues this week with some more good news.   Bacon prices have been "set to increase" due to the swine virus - however - the pig population has recovered, and with increased supply, consumer prices are likely going to drop!!  Good article about it here .  We should all be happy; prices are high right now. Another bacon-themed restaurant announced its opening.  This one is Jethro's BBQ 'n Bacon Bacon in Des Moines.  Looks like great stuff. HOW ABOUT PICKLED PICKLES AND BACON?   This is a question I pose to my friend Eric Arnson.  Eric makes unbelievably crisp, fresh and flavorful pickle slices, and he is kind enough to hand deliver them to his friends' homes. I am sad to report that this is my last jar, freshly cracked open.  It won't last long.  My questions for Eric are:  1) how about putting some Nueske's in there next year?  and 2) When is Shed Poker starting? HOW TO COOK "FLAT" BACO...

MY LIFE WITH BACON continues this week with a very exciting product announcement from Kraft, and a review of Pederson's Natural Farms Uncured Hickory Smoked bacon.   BACON IN THE NEWS is very exciting this week.  Kraft made this announcement launching a new Philadelphia Brand Cream Cheese flavor - BACON! The announcement is great, but it's just a tease: this stuff won't be available until next year.  You'd think it'd easy to stick bacon into cream cheese: "Not so fast, though—apparently, inserting bacon into cream cheese isn’t as easy at it sounds. And it doesn’t sound that easy. The product, which contains bits of bacon, took roughly 18 months to develop. According to senior director of Kraft for Philadelphia, Chris Hjorth, bacon is a hard flavor to get just right. The brand wanted to make sure the bacon was apparent enough, while still being balanced with the cream cheese. This is the stuff that keeps food scientists up at night." If...

MY LIFE WITH BACON continues with a business visit last week at Kraft world headquarters near Chicago.  I was lucky enough to shop the Kraft company store, with lots of goodies available.  I picked up some bacon jerky, along with the new Thick Cut bacon, which review appears below.  Short post this time. I eagerly anticipated cooking up this pound-and-a-half or porcine goodness.  It weighed in at 1 pound 8 ounces; well done, Oscar!  Post cooking it was 8 ounces even, and produced 200ml of bacon fat. I'm giving this bacon solid 4's across the board.  If you look carefully, you'll see that for some reason, it didn't cook up entirely evenly.  And I needed to cook it in two batches!  Curls were accommodated with kitchen shears. Great succulence, flavor and cripsness.  See you next Sunday!