Tuesday, May 24, 2011

Bacon, a man's best friend.

So, lately I've been consuming inordinate amounts of bacon; and keeping with my reduce/reuse/recycle ethos I harvest the grease and reuse it for a myriad of recipes. Aside from frying eggs and various meats, I've come to learn that my favorite bacon fat recipe has to be popcorn. Who doesn't like popcorn? Next to Cracker Jacks, it's the all-American treat. Here's how it's done:

I pour the hot grease into a glass jar immediately following the removal of the bacon from the skillet:

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[I left this grease to set overnight]


Next I heat the skillet to medium and throw in a heaping dollop of bacon fat:

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Thirdly, I add a murder of kernel, making certain they are coated entirely by the beautifully melting fat:

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In no time (roughly 5-10 minutes)- making certain to NOT burn your crop- you are able to remove your rookery of popcorn, splash with sea salt, and indulge. Not that it's saying much, but this will be the BEST popcorn to ever grace your mouth.

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PS- A friend of mine mentioned adding Sriracha to the raw kernels while in the skillet. I've tested this method and have been pleasently surprised. VERY pleasantly surprised!
Posted by Squozen Style at 9:03 PM

2 comments:

  1. PeterSeptember 27, 2011 at 10:15 AM

    We gave this a try. We could barely taste the bacon, but a smokey flavor was definitely present. Perhaps a small bit of bacon bits in there to start might help this :) or it just might give you a heart attack, who knows. Regardless, I think I'm going to play around with popcorn for my next food canvas post, and I will of course credit you for inspiration.

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  2. Squozen StyleSeptember 27, 2011 at 7:14 PM

    Pete, I think the key is MORE bacon fat and LESS heat on the burner. A lot of trial and error has lead me to that conclusion. But trust me; it was WELL worth the experimentation!

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