How to make Bacon Soap From Actual Bacon

Unfortunately you’ll need to part with your precious bacon fat (which is terrific drizzled over ice cream) to make bacon soap.

How to Prepare Bacon Soap:
This recipe is a basic soap recipe.
• 7.5 parts bacon fat
• 1 part lye
• 2 parts water

A). Melt the bacon fat on the stove. Do not get it too hot (not boiling/sizzling – very dangerous).

B). Skim off any particles or debris that float to the surface of the melted bacon fat.

C). Pour the melted bacon fat through cloth or paper towels into a large clean metal can (see photo), this will further filter the bacon fat.

(Your move Mr. Carroll)

(via Serious Eats)

Holy Church of Bacon

It’s actually more of a wiki than a church. But if I don’t post this now I’ll have this forwarded to me over and over again.

The Holy Church of Bacon [alternatively THCoB, CoB] aims to promote consumption of, and unfaltering love for, the holiest of holy foods: Bacon. We believe Bacon to be more worthy of nourishing the human body than any other food in existence. We abide by the Five Baconic Laws and live our lives in pursuit of the Bacony truth.

(via YesButNoButYes)

Bacon Ice Cream

Candied bacon ice cream recipe:

I’m a big fan of both bacon and the beautiful, bright-orange yolked eggs we get in France, so why confine them to breakfast? I was pretty sure Candied Bacon Ice Cream would work. I mean, it’s got salt. It’s got smoke. So why not candy it? Inspired by Michael Ruhlman, l wanted to see what would happened when they all got together.

(Thanks Wrenchy)


From BaconToday:

Just in time for the winter season comes a recipe that is sure to bring bacon lovers some warm holiday cheer. Turbaconducken. That’s right — a chicken stuffed in duck stuffed in a turkey, all wrapped in bacon. Otherwise known as a bacon-wrapped turducken. Just how did we create this meaty madness?

(Thanks Winnerbowzer)

Deep Fried Bacon Appetizers

From The SunTimes:

And this month, we saw the unveiling of breaded, deep-fried bacon — dressed in country gravy — at Risque Cafe in Lake View.

If we know anything about these strips of cured and smoked meat, it’s this: Bacon is the new black.

It’s a billion-dollar-a-year business and that’s just retail sales alone.

At Risque Cafe, 3419 N. Clark, country-fried bacon ($6) is on the appetizer menu. Raw bacon strips are put in an egg wash, dredged in a heavily peppered flour and then deep fried in vegetable oil, says chef Andrew Niemeyer.