So I was awonderin...I've got all this bacon in the freezer, and I'll certainly use it on Sunday mornings for some nice eggs n' bakey, but what about other uses? I want to try making bacon scrapple. Using my cured up, smoked meat, grind down and cook and add the corn meal to it just like you would using a pork shoulder. Maybe not entirely all bacon, but at least 50%.
I'm thinking how would this be with a hamburger? Maybe 50/50 burger/bacon. Getting a lean hamburger like 93/7 because of the higher fat content of the bacon...just passing thoughts around in my bacon dreams...
I'm thinking how would this be with a hamburger? Maybe 50/50 burger/bacon. Getting a lean hamburger like 93/7 because of the higher fat content of the bacon...just passing thoughts around in my bacon dreams...
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