Subj : Lo-salt Bacon was: Crampe
To   : Mike Powell
From : Dave Drum
Date : Wed May 03 2023 04:38:00

-=> Mike Powell wrote to DAVE DRUM <=-

> Oh, I did. Do you know you can hear a blank look over the telephone?

MP> Yes, I am very familiar with that phenomena.  :)

I got hold of my friend, George, last evening. The bacon they use is a
food service product from Gordon Food Service ... made by Oscar Mayer.
I typically buy my bacon from GFS but I've never seen a low/no sodium
version on offer in the aisles of their store.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sodium-Free Bacon
Categories: Pork, Herbs, Spices
     Yield: 1 pound

     1 lb Pork belly; sliced 1/8" to
          - 1/4" thick
     3 tb Karo syrup
     4 ts Liquid smoke (opt to taste)
     2 ts Smoked paprika
     1 ts Ground cumin
     1 ts Black pepper
          Sprinkle of salt; opt (for
          - low-sodium version)

 Set the oven @ 200ºF/93ºC.

 Line 1 or 2 baking sheets with aluminum foil and set the
 baking racks over top. You'll typically need 1 baking
 sheet for thick-cut bacon or 2 baking sheets for
 thin-sliced bacon.

 Trim the rind from the pork belly: Use kitchen shears to
 trim away the tough outer rind on the slices of pork
 belly. The rind will be a slightly different color and
 have a tougher, more rigid texture than the softer pork
 fat underneath. Discard the rind or save for rendering
 lard.

 Transfer the pork to the baking sheets: Lay the slices
 of pork on the cooling racks over the baking sheets.
 Arrange the slices close together, but not touching. You
 want to make sure there's air flow under and around the
 sides of the slices.

 Mix the liquid smoke into the Karo syrup, if using.
 Brush all of the slices with the syrup mix, then flip
 and brush the other side.

 Mix together the smoked paprika, cumin, and black
 pepper. Sprinkle the top side of the slices generously
 with spices, then use your fingers to gently rub the
 spices into the meat. (If you're not on a low-sodium
 diet, you can add some salt to this spice mix; you can
 also sprinkle the slices with a little salt after
 frying.)

 Bake for 1 hour: Place the baking sheet(s) in the oven
 and bake @ 200ºF/93ºC for 1 hour to dry them out. When
 done, the pork will be cooked through and opaque, but
 still very rubbery and flabby.

 At this point, the bacon can be fried immediately,
 refrigerated for up to 5 days, or frozen for up to 3
 months. If freezing, place wax paper or freezer paper
 between the layers and thaw overnight in the
 refrigerator before using.

 FRY THE BACON: Warm a skillet over medium-high heat,
 then add the bacon in a single layer without crowding
 - work in batches, draining the fat from the pan as
 needed between batches. Fry until dark golden-brown and
 as crispy as you like it, turning frequently to make
 sure neither side starts to burn. Transfer to a plate
 lined with a paper towel to drain. Serve while still
 warm.

 RECIPE FROM: https://www.thekitchn.com

 Uncle Dirty Dave's Archives

MMMMM

... This product was cruelly tested on small, furry animals.
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