Why I don't slice my bacon before freezing

[CaseT]

So I can use it for other things not just breakfast bacon! I freeze mine in 1+/- pound rashers. I can still slice it to fry up for breakfast or I can use it for other things like cubed up for these red beans I made the other day. Along with a simple flat bread.

One of these days I will slice like this for an appetizer I've been working up.

 

[CaseT]

Flat Bread recipe:

2 1/4 teaspoons Active yeast (1) Packet
1/2 teaspoon sugar
1 3/4 cup AP flour
1 teaspoon course sea salt
1 tablespoon thyme leaves
3/4 cup Luke warm water (90°)
1 teaspoon oil

Combine dry ingredients in a food processor or mixer. I prefer to use the stand mixer with dough hook.
Running on medium add water to dry mixture in a steady stream. Mix until dough forms a ball. Turn out onto floured surface and knead until dough is smooth and elastic.

Oil a bowl with oil and place dough into bowl. Cover with damp towel and place in warm spot. Allow dough to double.

Preheat cast iron griddle, pan, etc oover medium high heat on stove top. (or grill). Do not oil. You want a dry surface

Punch dough down knead into small ball. Cut ball into 20+/- pieces. On a floured surface with a rolling pin roll out each piece into 5"-6" round very thin circle.

Place dough on hot grill and cook until you see bubbles. Do not touch until you see bubbles. (1-2 minutes) Flip and cook an additional 1-2 minutes bread will puff up. Serve hot.

Note: Try other dry spices there are many way you can season this recipe.

 

[Rich G]

Those are some happy looking beans with all that bacon and sausage in there, Case! One of my favorite parts of bacon making is taking the "ends" from squaring off the bacon, and that bit that's just tough to slice well at the end and dicing them up to be used in all manner of recipes. One of my favorites is to make fried rice with these little bacon nubbins......crazy good!

Thanks for sharing your technique!

R

PS: Good looking flatbread! Haven't made any flatbreads in a while.....used to be a regular thing. Our recipes are pretty similar!

Gordita Bread
347g AP flour
86g WW flour
283g boiling water
25g oil
1.25 tsp salt
1 tsp yeast

Mix water with 325 of mixed flour, cover and let sit for 30 minutes.
Mix remaining flour with oil, salt and yeast, then mix with flour/water mixture.
Bring together into dough and knead for 5 minutes or until smooth.
Proof for one hour, then divide into 8 equal balls, rest for 15-30 minutes.
Roll each ball into an 8” round, then dry fry over medium heat for 1-1.5 minutes per side.
Stack on a wire rack to cool.

 

[Clay Neubauer]

That's a pretty good idea, we just butchered two 300 pounders last Saturday and I've got their bellies in the freezer for the next batch of curing bacon. Gonna have to leave some big pieces like this.