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Aug 10, 2008 10:03 AM

4 Pounds of Salty Bacon. Help!

Hey hounds! My frugality sometimes surpasses my common sense. I was shopping at a Piggly-Wiggly a few days ago, and they were having a meat cooler sale, with 5 pounds of bacon for $5.99. (ZOMG. <3) I purchased it, took it home, and had the SO fry a pound while I was at work. Salty as the saltiest salt in the mothersalting world. Does anyone have any advice on recipes that I could use this salty country-style bacon in? Or any ways to make it less salty? Any help would be awesome. Thank you!!

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  1. Sprinkle with brown sugar and your bacon is saved.
    Watch the tendency to over brown due to the sugar.
    You can also simmer a batch in water, changing a time or two, then add sugar and fry.

    1. Render it - use it for soups, stews, gravy (pasta sauce with meat) you get the idea.
      Just don't add salt to your final dish until the recipe is complete (if it needs any more.)
      If it's too salty, just don't eat it plain. Bacon is a KILLER backbone / building block for a "pot o" something. Make sure you save at least some of it for some split pea soup.

      1. I'm with mrjig.

        Make some mashed potatoes, starting from cold water, boiling the bacon with the taters. This will transfer some of the over-salt to the taters. Remove bacon with tongs to a broiler pan/cookie sheet, then bake by seeing recs for baked bacon.

        1. once you soak some beans (navys, garbanzos, mixed beans, whatever), just add them to some of your "salty base" and revel in the glories of good home cookin'. honestly. dried bean soup normally needs a good whack of salt, but now, you already have it. or get some fresh mustard greens, or collards, (or chard, kale, etc.) and go with the same principle. happy eating to you, caramelkarma! ps., keep some extra fat for the future!

          1. Blanche it! If you doubt how well it will work, do it with about a half a pound first, but I do it all the time with very salty salt pork befure using it in classic dishes. Put it in a saucepan of cold water to cover plus an inch or two. Bring to a boil, drain, repeat. Dry a slice or two on paper towels and fry. Taste. If it's still a bit salty, you can blanche it again as many times as you need to. Surprisingly, the bringing to a boil, then draining doesn't render as much fat as you might think. When I do this with salt pork, even after several blanchings I stil get enough fat to brown other ingredients. i suspect you didn't get such a bad buy after all!