Archive for July, 2011

Bacon Jerky

Saturday, July 30, 2011 Review by BetterThanAndrew

Bacon Jerky

So you’re out in the woods, getting your nature walk on, maybe on your way to the fishin’ hole, or back from a covert underground chainsaw carving competition, when hunger strikes. You reach into the pocket of your bear-scratch riddled Carhartt jacket for something to silence the ferocious growling of your mighty stomach. What do you pull from the depths? Granola? Hardly, dolphin hugger. Power Bar? No way, Lance Armstrong. Beef jerky? Maybe once upon a time, back when the world was in black and white. No! You draw from your pocket, like Excalibur drawn forth from its scabbard, a mighty strip of Bacon Jerky!

So the mad meat candy geniuses over at Bacon Freak have taken one of the most manly dehydrated meat snacks and pushed it to the next level. I had the good fortune to get a pouch of the peppered flavor and one of the Summer Tomato BLT and I am here to report my findings.

Unboxing: So the 2 ounce package offers up 6-7 thick slices of bacon. The slices were nice and thick and clearly cut from proper slabs of bacon, not some flimsy machine-shaped hunk of lop-grade pig. Bacon is not as lean as beef so I immediately noticed that the slices did have a bit of a greasy feel to them. I would suggest keeping some napkins on hand.

Consuming: So I tried the Peppered flavor first. The first bite was interesting. The consistency was not what I was expecting. It’s much softer than beef jerky. No gnawing or tearing required. You can just bite it right off with your front teeth. No need to worry about jaw fatigue whilst working your way through a bag of this stuff. I’d almost describe the mouth feel as a little bit mealy. It’s hard to explain but you definitely cock an eyebrow. Not a bad thing, just different. I chose to tear hunks off for some co-workers and I noticed that, as with bacon prepared almost any other way, the fat wants to separate from the meat. More on that later.
The cure on the bacon must be very light because the flavor seems to primarily come from the pepper rub (which is very heavy and comes off on your hands in quantity; another reason to keep those napkins handy). The flavor was a little non-descript and less salty than I was expecting. You can taste the pepper but overall it was a bit bland in my opinion. Also, you want to make sure that you get meat and fat in the same bite. As mentioned before the meat and fat like to separate. I ate the meat first and then followed up with the fat. Not so great. While the meat has a nice mild flavor, the fat, while rich, tastes like, well, fat. Get it all in one bite and you’re good to go.

Next up, the Summer Tomato BLT. Wowzers. This stuff was an onslaught of flavor. It was sweet and tangy with some interesting seasonings and had clearly been glazed so the flavor was more uniform and the meat/fat separation was a non-issue. While people were hot and cold on the peppered flavor, the BLT was a unanimous hit.

So, the next time you’re stocking up the ol’ cooler for a trip out into the wilds, leave the gorp at home and order up a couple bags of bacon jerky to fuel both yourself and your sense of adventure.

Hot Bacon Cheese Dip Recipe

Saturday, July 30, 2011 Review by Brian
Hot Bacon Cheese Dip Recipe

Hot Bacon Cheese Dip Recipe

I think I’ll make this tonight – perhaps just drink it out of glass. Boom!


  • 2 packages (8 ounces each) cream cheese, cubed
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 cup half-and-half cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried minced onion
  • 1 teaspoon prepared mustard
  • 16 bacon strips, cooked and crumbled
  • Tortilla chips or French bread slices








Bacon, Chocolate & Stout Muffins

Thursday, July 28, 2011 Review by Brian
Bacon, Chocolate & Stout Muffins

Bacon, Chocolate & Stout Muffins

Can this be any better of a dessert? Beer, bacon and chocolate. A must read:


Trader’s Joe’s is a fun place to shop and they produce some pretty darn good recipes. Here is one from their latest Culinary Compendium. And you can do all of your shopping for the recipe in one spot – Trader Joe’s

Bacon, Balsamic Onion & Baby Swiss Naan Pizza

1 package Frozen TJā€™s Naan Bread

1 package TJā€™s Balsamic Glazed Onions,Ā cut into small pieces

2 cups TJā€™s Baby Swiss Cheese, shredded

1 package TJā€™s Fully Cooked AppleĀ Smoked Bacon, diced into equal pieces

Preheat oven to 400ĀŗF. Place the fourĀ naan breads on a baking sheet facing

up. Distribute the onions equally overĀ each naan. Then sprinkle the Baby Swiss

Cheese over each piece evenly, followedĀ by enough bacon to cover the onions and

cheese. Bake in the oven for 25 minutes orĀ until the cheese is golden and bubbly.

Serves: 4


Bacon Wrapped Eggs:

Thursday, July 28, 2011 Review by Brian