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May 21, 2008 11:20 AM

"Bacon ends" ... what are they and how do I use them?

Do tell, please.

Thanks very much.

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  1. I think you're referring to the scrappy odd size pieces left from trimming the sliced bacon off the slab. I keep a package of them in the freezer, and use them for anything I want a bit of bacon flavor (or bacon grease - don't tell my doc!)...southern style green beans, soups, refried beans, wilted spinach salad, dressings, etc. I freeze them in small chunks so I can just take out what I need, fry it up, and use it for seasoning. Enjoy!

    1. Its what it sounds like, the end pieces after slicing the rest of the belly. Typically fattier then center cut bacon. Also may be more highly seasoned as it will have more outer surface area than the rest of the bacon. You can use just like normal bacon but is probably better off being used as a flavor, like in beans or greens, or to render and get yourself some nice bacon grease.

      1. Bacon in stores is perfectly even.
        The source of the bacon wasn't. So they trimmed the ends.
        Yeah! Bacon ends! What was trimmed off!
        All the goodness of bacon at a bargain price.
        Buy it and store/freeze it in usable portions for cooking.
        All veggie are supposed to taste of bacon - at least in Heaven at God's Table.

        1. Fry some up and put on top of homemade baked beans before you put them in the oven. It adds a smokey flavor, and you're NOT left with soggy bacon bits!

          1. Sub it for pancetta in Italian recipes if the real thing is not readily available. Also use it in French and Hungarian recipes.