Five pounds of bacon. That’s how much I cooked at one time a couple weeks ago. This might sound excessive to you, but have you met my family?
The following are conversations I have every single time I am at the grocery store when people see my shopping cart:
Person: Wow, what are you going to do with all those berries?
Me: Eat them.
Person: Wow, what are you going to do with all that chicken?
Me: Eat it.
Person: Wow, what are you going to do with all those peaches?
Me: Eat them.
And on it goes. Every time. Without fail. At least one person at the store comments on the abundant contents of my shopping cart. Apparently my cart looks like one big party. This is what happens when you have a household of teenage boys. Also, when there is a good price, I buy in bulk. It only makes sense, but apparently people aren’t used to seeing a woman with 15 packages of cheese. I had no idea I was such an anomaly. As if 15 packages of cheese at one time is somehow weird. It’s a day in the life, man. A day in the life.
So back to the bacon. No, we did not eat all five pounds at once. Goodness.
I found it for a fantastic price, which of course means that I bought 10 packages. (Wow, what are you going to do with all that bacon? We’ve been through this already…)
I froze five packs and then proceeded to cook the other five pounds. Why?
- Because why cook one when you can cook five and only dirty one pot?
- Having bacon bits in the freezer saves oodles of time and means all I have to do is grab the cooked bacon and use it in a meal (see ideas below).
- When I cook bacon, my clothes and hair smell like bacon. I’d prefer this scent to be my perfume of choice only occasionally.
What’s the easiest way to make Bacon Bits?
I pick up the entire package of bacon, with the strips all stuck together, and I cut it with kitchen shears like this:
For five pounds, I use my largest pot. Once the pieces are cut, I cover it and cook it on medium heat for about an hour, stirring every once in a while so it cooks evenly. (A smaller amount of bacon would take much less time, but I know nothing about cooking in small amounts.)
Once the bacon is fully cooked, I strain out the grease, allow it to cool, then package it up in meal-sized portions for the fridge and freezer.
What will I do with all the Bacon Bits? As needed, I’ll pull some out to quickly make:
- Our favorite Bacon Cheesy Eggs
- BLT Chopped Salad (best salad in the world!)
- Bacon Cheese Muffins
- Bacon, Egg, and Avocado Salad
- Bacon Tomato Dip
- Easy Make-Ahead Baked Potato and Bacon Casserole
- Bacon Ranch Hashbrown Casserole
- Bacon Ranch Chip Dip
In other “why you should make your own Bacon Bits” related news, I believe it is important to be aware that we’re aware that: “Bac’n Pieces™ Bacon Flavored Bits are artificially flavored textured soy flour to imitate bacon pieces.” Ingredients include Textured Soy Flour, Canola Oil, Salt, Caramel Color, Maltodextrin, Natural And Artificial Flavor, Lactic Acid, Yeast Extract, Disodium Inosinate And Disodium Guanylate (Flavor Enhancers), And&Nbsp;Fd&C Red 40.
I’d stick with real bacon if I’m you. It’s not difficult and the taste is no comparison.
Ever made your own bacon bits? Ever get amazed comments at the store because of the amount of food you buy? Ever cut bacon with scissors?