Results 1 to 4 of 4

Thread: bacon vs side pork fat page

  1. #1
    Catrin's Avatar
    Catrin is offline Senior Member
    Join Date
    Aug 2012
    Location
    Indianapolis
    Posts
    431

    bacon vs side pork fat

    Primal Fuel
    I am trying out side pork in place of bacon this week - any reason to store the fat separately? This is really FRESH side - it is as stiff as a board Cooking it with salt and pepper - it is a little thicker than I am used to but I think I like it! It is certainly less expensive than the really good dry rubbed black forest bacon I've been getting from Whole Foods...

  2. #2
    Neckhammer's Avatar
    Neckhammer is offline Senior Member
    Join Date
    Nov 2011
    Posts
    7,725
    Thats great...I just made "sausage" this morning from regular ground pork. Just takes a bit of spice and herbs to make bacon and sausage . I like my bacon extra thick anyhow.

    Oh just saw there was a question thrown in there. Nah, no reason.... pork fat is pork fat no matter which way you slice it

  3. #3
    Catrin's Avatar
    Catrin is offline Senior Member
    Join Date
    Aug 2012
    Location
    Indianapolis
    Posts
    431
    Thanks - that is what I thought but you never know. I make my own sausage from ground pork as well - it seems like they always have things in the ingredients that I don't want - especially canola oil...

  4. #4
    Cryptocode's Avatar
    Cryptocode is offline Senior Member
    Join Date
    Dec 2012
    Location
    Norco, California
    Posts
    1,341
    We occassionally buy side pork instead of bacon. It's thicker and less likely to have so many additives. I don't understand your queston - 'store it seperately' from what?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •