Real bacon

[taletellers]

A pound of really good bacon is expensive and way too much for just the two of us to eat at once. So I simply take my kitchen shears and cut it in half and pop it into zip type freezer bags when I get home.

Takes less room in my RV freezer too as it fits in odd spaces. If there is still a little left after breakfast, I crumble the crisp bacon up and refreeze it for toppings. Turns out we eat less bacon now but enjoy it more often.
Marcie

[taletellers]

A pound of really good bacon is expensive and way too much for just the two of us to eat at once. So I simply take my kitchen shears and cut it in half and pop it into zip type freezer bags when I get home.

Takes less room in my RV freezer too as it fits in odd spaces. If there is still a little left after breakfast, I crumble the crisp bacon up and refreeze it for toppings. Turns out we eat less bacon now but enjoy it more often.
Marcie

[diandtom]

When I buy "real bacon" I package it up in 4 slice packages,wrap in wax paper,then put them in zip lock bag in freezer.No leftovers,no waste,no temptation to eat more bacon than we need! We don't fry bacon or sausage in the rv though,buy the ready to serve so no grease splattering and no lingering smells.
Dianne

[Cookestwo]

I don't like to fry bacon in our RV either, but we love to have it on hand for those mornings when nothing else will do.

So .... on a day when I have some free time, I fry up the entire package of bacon, drain it and let it cool. Then I package 4 pieces in zip lock bags, OR in a Tupperware or Rubbermaid container (separate layers with waxed paper)and pop it in the freezer.

When we want bacon, I just remove the frozen pieces, wrap them in a paper towel, and microwave them for about 20 seconds, depending on your microwave power. As soon as I "smell" that wonderful bacon or hear it popping, it's time to take it out. Tastes like you just fried it and much cheaper than the "pre-cooked" bacon.

[diandtom]

You know-I'm about to think the ready to serve bacon is almost as cheap, as someone else has already fried the fat out of it so you don't have to pay for it! One of our stores has ready to serve bacon 2 packs for $4 then had a coupon attached for $1 off of 2 packs. There is 12 to 14 slices in a pack and I couldn't buy "real"(aka uncooked bacon) for that price(not to mention the price of vacuum sealer bags or zip lock bags)!
Dianne

[Doris]

Those 14 slices are really thin slices, though. My grand eats 2 "regular" slices, or 5 of the pre cooked. Better for us, of course, if we stick with the two..a lot less fat.
I pre-cook regular bacon, when it's on sale, and freeze it.

[Cookestwo]

You really do get more for your money, if you cook your own and freeze it.

However, I have purchased the pre-cooked bacon, and it's wonderful for convenience.

Your choice ... Convenience or Savings.

[Ron1247]

Cakes & Pies are out, real bacon a must. Frying is out, so zap 3 lb. pkg of thick sliced while on shore power. Cool, put in ziplock bag and enjoy at will. Extra grease is great for building wood fires.

[Two Bit]

We enjoy cooking some things outside using a coleman stove for bacon and eggs and a cast iron dutch oven for homemade biscuts, and peach coblers. Either use charcoal, or coals from a campfire, both on top of and under the dutch oven. YUM! I,ve even dragged along a small smoker and cooked brisket or goat all day long. Lots of people walking thru the campground want to be your friend when they smell the brisket!

[Lynnvt]

Two-bit, would you like to explain about cooking goat??? Does that attract other campers? And what do you say when you tell them you are cooking goat?

[ruppr]

Welllll, not to answer for Two-bit, but down here in Texas you haven't lived until you've had some bar-b=qued cabrito (young goat). Some of the best eating you've ever tried.

Matter of fact, if I remember right, the World Champion Goat Cook-off is in Brady, Texas.

But you don't want to get too old of a cabrito in age, or it will start developing a mutton flavor, not as good.

Best,

[Two Bit]

Sure I'll explain for those not blessed with living in southwest Texas. BBQ goat or "cabrito" is one of the best and tenderest meats around. It is leaner than beef, hardly any fat. It is best slow cooked over mesquite coals and served with cold cervesa.
If someone from around here knows there is goat BBQ, you got to beat them off with a stick!
In stores it can be over $10 a pound if you can find it. I always have about twenty walking around the ranch so my supply is "on the hoof, so to speak". By the way, cabrito or goat is from "meat goats" which are either Spanish goats or Boar goats. No sheep or lamb (yuck!). If you want to try some, go to a good Mexican restraunt and order "cabrito" (spanish for little goat). It will be pricey.

PS: I just saw Ruppr's post about Brady. There is a great meat market in Brady on hwy 377 south of the square about a mile on the west side of the road (cant remember name) They have great goat sausage! ...and yes, just like beef, the young animals are the ones that go to market...not the "Old Goats"

[Dream Weaver]

That was a great tip about cutting the package in half. I have always frozen my bacon and "peel off" the amount I want to use. This will make that easier to do.

I cook sausage on the George Foreman Grill. I wonder how it will do bacon?

DW

[diandtom]

I've never cooked bacon on my George Foreman-lol too much trouble to clean just for bacon.I have heard from many thats its the "ONLY" way to cook it as all the fat drains right off.TO each his own!
Dianne