I have been working on getting rid of all factory farmed foods from my diet, and while that hasn’t happened yet, the one area I tackled first starting last year was meat.  It’s been harder than you would think, since we don’t have a Whole Foods any closer than an hour away AND I don’t have a chest freezer.  Poor poor pitiful me, right??  One of the last meats to get added back in has been pork.  This picture had me pretty much off any of it, but I finally found some guilt free pork I can get!  The place is right here in GA and it’s called Thompson Farms and once I read up about it some, you better believe I placed an order in a hurry!  Emily pointed out that I could have bought that at Whole Foods too, but making one special trip for that would have cost me more than $12 in gas, which is all they charged for the shipping so I will just pretend I didn’t waste that money.  So it only took two days to get here, and look at what the nice UPS man brought me

Image

I got three ham slices since one of our favorite dinners around here is ham slice, rice and cabbage.  But the subject for today’s post is the bacon ends.  I got three pounds and put two in the freezer, and y’all.  They smell so good, I wish you could be here to smell just how good and smoky they are.  (yes, the y’all means I said that in a Paula Deen voice).

The thing I have missed the most is bacon bits.  I am not a huge meat eater, but some things are just not nearly as good without bacon bits.  Cheesy grits, baked potatoes, thin crust pizza with cheddar and jalapenos and onion.  And of course all the different kinds of beans.  So this morning I decided that I would turn some of those bacon ends into crispy bacon bits.

1.  Using some clean kitchen scissors, cut pieces of bacon ends into a preheated skillet on medium heat.

Image

2.  Stir and let them get almost burnt.  The fat will start to foam up and almost look white on top when they’re done:

Image

3.  Drain them on a paper towel, and then use a food chopper for bacon pieces (pictured) or a Magic Bullet to turn them into bits.  Pulse them twice, more than that and you end up with bacon powder.  Guess how I know that.

Image

4.  Put them in a jar.  Catch your husband eating big spoonfuls out of the jar and make a big stink.  Tell him to make his own batch.  God.  You can’t do anything nice without someone just hogging it all up and not leaving any for the rest of us.
Here they are in the fridge, next to the bean sprouts.  You remember me talking about those on Facebook, right?  If you don’t – yeah.  I talked about them a lot on Facebook.  Those are so good too.

Image

I hope I have inspired someone to get their bacon and stuff from a local family farm!  The pigs are free to run around and be piggy (argh, up until someone kills them but let’s not think about that too much) and you can really tell the difference in the flavor.  When I finally get my chest freezer situation all sorted out, I am going to make a day of going to Thompson Farm and White Oak Pastures for beef and chicken, and get all of my “friendly meat” as JB calls it all in one trip.  I am betting that will make the cost not any more than regular gross meat from Kroger!

Advertisements