BloodBath&Beyond - BACON ORGY

[TomServo]

I work at a Pork processing plant, and turns out I get a good deal on meat. We devised a plan, to bring a large quantity of Bacon out to the playa...60lbs or more. We will be serving lots of Bacon either Monday or Tuesday morning...along with Bloody Marys. Stop by if you want to start your day with a decent helping of artery clogging goodness!

We found a guy with a smokehouse, to smoke the pork bellies, but would love any tips or recipes for sesoning the bacon. And yes, we will probably be using pink salt.

Obviously, our location has yet to be determined...

[Roberto Dobbisano]

will it be in Passe-Ville or JumpTheShark Village?

[TomServo]

will it be in Passe-Ville or JumpTheShark Village?

No, don't think were camped by you...or did you mean JumpTheSnark?

[Roberto Dobbisano]

will it be in Passe-Ville or JumpTheShark Village?

No, don't think were camped by you...or did you mean JumpTheSnark?

oh, thank god...

[TomServo]

Your welcome

[Roberto Dobbisano]

and grateful.

[TomServo]

I bet you are.

[A-RockLeFrench]

Here's my Bacon recipe: viewtopic.php?f=276&t=56286

I usually don't use pink salt when making bacon at home, the smoking process (if using a hardwood fire) will impart nitrates into the meat. Another alternative is celery powder in the dry cure which contains naturally occuring nitrites, which is considered by some to be healthier than most commercial curing salts which are synthetically derived. Celery juice powder for curing can be obtained here: http://www.sausagemaker.com/11080celeryjuicepowder.aspx, as well as some more information regarding its use in cured meats.

When cured with nitrites the meat will keep it's pink color when cooked. Nitrites will add to the flavor, help preserve the meat and assist in Lacto-baccillus fermentation, which gives many cured meats their distinctive slightly sour taste. The fermentation isn't necessary in bacon, as it usually is not air-cured like many salamis, coppas and European hams like Prosciutto and Serrano.

The most important function of nitrites is to prevent the growth of botulism spores. If I was to cure 60 lbs of bacon to bring to the playa and serve to the public I would use pink salt. The nitrates in commercial curing salts can be quite toxic so it's very important to not add more than the recipe calls for. If using the recipe I've provided, for every 1 pound of salt and 1/2 pound sugar use 2 ounces of pink salt.

One of my favorite cookbooks and an indispensable resource for the home bacon smoker is Micheal Ruhlmans 'Charcuterie: the Craft of Salting, Smoking and Curing' http://www.amazon.com/Charcuterie-Craft ... 0393058298, which is where the above bacon recipe is adapted from.

Have Fun!

[TomServo]

Thanks for the info! I'm printing this out. I am concerned about spoilage, which is why I opted for pink salt and an early date. Were gonna test it out on a few people before we bring it out, so should be okay.

[trilobyte]

Sounds like fun, and love the name.

[tattoogoddess]

Were gonna test it out on a few people before we bring it out, so should be okay.

as your wife.... not it!

[TomServo]

Then again, why test? "Keep Burning Man potentially fatal" right?

[Drawingablank]

Then again, why test? "Keep Burning Man potentially fatal" right?

I could face death more easily than food poisoning on the playa.

[TomServo]

That's not how Id want to die, so it'll be safe. Well just cut it thick, to increase the risk of choking to death.

[joel the ornery]

We devised a plan, to bring a large quantity of Bacon out to the playa...60lbs or more. We will be serving lots of Bacon either Monday or Tuesday morning...along with Bloody Marys.

and your plan for disposing of large quantities of bacon grease is?

a) burn it there?

b) pack it out?

just sayin'

[aserendipity]

this year we enjoyed prosciutto instead of bacon
now really prefer it
another symptom of being a genuine Sparkleponie

[winebuff]

this year we enjoyed prosciutto instead of bacon
now really prefer it
another symptom of being a genuine Sparkleponie

Great idea on the prosciutto! Add some gret cheese and good wine and you have a BM meal

[ygmir]

We devised a plan, to bring a large quantity of Bacon out to the playa...60lbs or more. We will be serving lots of Bacon either Monday or Tuesday morning...along with Bloody Marys.

and your plan for disposing of large quantities of bacon grease is?

a) burn it there?

b) pack it out?

just sayin'

Joel, if you would note the name of this thread, your question might be answered. Bacon grease is not only a lubricant, but and attractant, edible, and fun.

[Ugly Dougly]

I think that a Polynesian flavor is going to be unavoidable in 2013.
Is anyone considering an old fashioned imu?

[Sail Man]

That's not how Id want to die, so it'll be safe. Well just cut it thick, to increase the risk of choking to death.

Why, that's a peaceful way to go. Though better then beating them into a blood bath with frozen slabs of bacon. (which in itself is a good way to tenderize the meat, bacon and flesh)

[Sail Man]

We devised a plan, to bring a large quantity of Bacon out to the playa...60lbs or more. We will be serving lots of Bacon either Monday or Tuesday morning...along with Bloody Marys.

and your plan for disposing of large quantities of bacon grease is?

a) burn it there?

b) pack it out?

just sayin'

Joel, if you would note the name of this thread, your question might be answered. Bacon grease is not only a lubricant, but and attractant, edible, and fun.

Note to self, add slip and slide to inventory list.

[theCryptofishist]

I think that a Polynesian flavor is going to be unavoidable in 2013.
Is anyone considering an old fashioned imu?

Well, yes, in so far as an old fashioned imu can be made to conform to the policy on holes in the playa. I'd go for an old fashioned emu... but... feathers.

Old fashioned emo?

[TomServo]

We devised a plan, to bring a large quantity of Bacon out to the playa...60lbs or more. We will be serving lots of Bacon either Monday or Tuesday morning...along with Bloody Marys.

and your plan for disposing of large quantities of bacon grease is?

a) burn it there?

b) pack it out?

just sayin'

Bacon Grease can be used in flame effects. Well probably wind up packing it out. I know the drill!

[VultureChow]

Bacon Grease can be used in flame effects. Well probably wind up packing it out. I know the drill!

Or more appetizing, fry some corn fritters. That's what I'm hoping to do with bacon fat left over from the BDC Pancake pork out next year.

If someone doesn't already have claim to it as their retirement grease.

[TomServo]

Bacon Grease can be used in flame effects. Well probably wind up packing it out. I know the drill!

Or more appetizing, fry some corn fritters. That's what I'm hoping to do with bacon fat left over from the BDC Pancake pork out next year.

If someone doesn't already have claim to it as their retirement grease.

TG's used our bacon grease to cook as well. I may just leave that up to her. Have no use for personal lubricant, so maybe I can gift it out.

[tattoogoddess]

Yep yep screw butter just use the bacon grease for everything. makes for great pancakes!

[TomServo]

They make Bacon Syrup? I might just try pancakes again..

[Token]

60# o bacon on Playa is foreplay. What you got for the orgy?

[tamarakay]

we precooked our bacon then just threw it on the pan to warm it up with the pancakes. Froze it for the trip. No grease.

[TomServo]

60# o bacon on Playa is foreplay. What you got for the orgy?

Now that we may not need to haul out a generator...more bacon?

Doubt my work will let me take a whole hog.