5

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Do any of you boil your bacon and use the baconwater in your bone broth?

Answered on August 19, 2014
Created June 20, 2012 at 6:08 PM

If you get a couple cups of this baconwater your bone broth will have a very nice subtle baconey piggy flavor (even more so if you use pigs feet and lard.)

Anyone else do this or do I just screw around too much in the kitchen?

A4216f1b1e1f5ab3815bd91700905081

(1646)

on June 29, 2012
at 08:31 PM

Heh. Fair enough, although I do typically render them down to the point of being generally inedible.

Medium avatar

(2923)

on June 29, 2012
at 01:17 AM

The temptation to downvote because you would actually consider discarding those crispy, tasty, delicious, mouth-watering rinds ...

7b9b5de13a30c823dae64a971cb14add

(540)

on June 27, 2012
at 03:54 PM

I've heard of frying bacon and then brushing bones in the rendered bacon fat while they roast ahead of going into the stock pot but never this. Interesting!

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on June 20, 2012
at 09:54 PM

Yeah, I cook the bacon again after in a skillet and a lot of the saltiness is gone, so I just add some sea salt back in along with some paprika.

61844af1187e745e09bb394cbd28cf23

(11058)

on June 20, 2012
at 06:22 PM

Do you fry the bacon afterward, chuck it, or leave it soggy? I don't cook with bacon in things because soggy bacon gags me. The smokiness added to the bone broth sounds good though!

A968087cc1dd66d480749c02e4619ef4

(20436)

on June 20, 2012
at 06:11 PM

+1 for the use of the word "baconwater".

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2 Answers

1
4ef079c57d2140bba4dbf4e30240a645

on June 28, 2012
at 08:04 PM

Roth I don't boil it but I just last week figured out my new favorite way to make bacon!!

Its kinda like deep-fried bacon! Its less messy and quicker too. Here's what I do: In a deep pan (like a soup pan) I melt coconut oil. I cut the strips of bacon into small peices and add that to the oil and stir it frequently.

A couple times, after removing the cooked bacon, I have then used that oil to cook sweet potatoes or red potatoes.
Yummmy.

0
A4216f1b1e1f5ab3815bd91700905081

on June 29, 2012
at 12:15 AM

I don't boil bacon, but for broths and stews, I've been known to put a few big chunks of fat back into the pan and render out the fat, discarding the spent rinds after rendering is complete. No smoky flavor, but it adds just a little fatty "porkiness" that I enjoy.

A4216f1b1e1f5ab3815bd91700905081

(1646)

on June 29, 2012
at 08:31 PM

Heh. Fair enough, although I do typically render them down to the point of being generally inedible.

Medium avatar

(2923)

on June 29, 2012
at 01:17 AM

The temptation to downvote because you would actually consider discarding those crispy, tasty, delicious, mouth-watering rinds ...

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