Wow, that is an impressive inspiration. Sounds absolutely wonderful. That must go on to my must try list.
JC
JC
Thank you sir! Words can not describe how awesome homemade baconnaise is.....you just gotta try it.IDS, I can almost smell/taste it from here,looks divine !
Thanks JC! Yes....MUST try list!!!!!Wow, that is an impressive inspiration. Sounds absolutely wonderful. That must go on to my must try list.
JC
And a syringe?Oh my god.....get me a spoon
They do have a way of doing that, don't they?I didn't know I needed til these ENABLERS got ahold of me.
Thanks zwiller! Do they make mayonnaise with bacon fat in Germany? Is that a thing? I too put bacon grease on damn near everything....just never thought of it as a fat for making mayo.Being of german descent, bacon grease is used for ALL sorts of stuff. Very common here to see little crock next to toaster filled with bacon grease and bits for slathering on your toast. Griebenschmalz is the fancy term/recipe for it. A "healthy" LOL scoop or 2 goes in kraut, soups, etc and here we rock bacon salad dressing often in the summer. Congrats on the find!
Thanks Robert,WHOA BABY!! That sounds simply amazing Keith. Needless to say, I gotta try this. Question though. Is there a substitute for the potassium sorbate? I have a bunch of stuff for sausage making but this is one ingredient I'm lacking. Guaranteed though, I will be making this.
And a syringe?
They do have a way of doing that, don't they?
Robert
No, I seriously did not know it was made commercially... I wonder how much actual bacon fat is in the commercial stuff???I wasn't trying to negate your thread . I figured you knew it was a " thing " sold commercially . Like I said above , I'm sure homemade is the way to go , and your thread gives us a formula to follow . Several brands out there .
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When I read your post I got the impression it was the first time you used bacon grease before. Glad to see that's not the case! I can see using baconaise for things but pretty happy with our BLTs. That said we salt and pepper the tomatoes (I prefer WP and wife like BP) and also make them early in the day and wrap each in saran so it marries a bit and softens up the toast. That being said, there was a homemade mayo thread and dead set on making some and thanks for the sorbate info as that was not discussed there! I plan to SV to pasteurize the eggs. First run will be 2 SV'd yolks added to a jar of Hellmans and stick blend and then maybe homemade all the way. Dang extra heavy stuff mayo (the good stuff) only sold in gallons...Thanks zwiller! Do they make mayonnaise with bacon fat in Germany? Is that a thing? I too put bacon grease on damn near everything....just never thought of it as a fat for making mayo.
Robert, you can buy small amounts of potassium sorbate at any home brewing (wine, beer) store. It is used to kill yeast when you bottle.WHOA BABY!! That sounds simply amazing Keith. Needless to say, I gotta try this. Question though. Is there a substitute for the potassium sorbate? I have a bunch of stuff for sausage making but this is one ingredient I'm lacking. Guaranteed though, I will be making this.
Robert
Buy a couple packs of the cheap store brand bacon.....Its mostly fat anyway.How much bacon does one have to eat to get 2 cups of bacon grease, not like that's a problem?
Definitely gotta try this!Yes! Homemade Bacon Mayonnaise....a.k.a. Baconnaise!!!
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Holy Crap! I'm kind of pissed this has NOT been in my life before now!!! Today is probably the greatest culinary day of my life with this discovery! Total Bacon Nirvana....Bacon Flavor Bomb...Flavor overload....It's like Mardi Gras in Flavor town!!!
Very simple. Only 4 ingredients (with an optional 5th)
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Bacon Mayonnaise, a.k.a. Baconnaise
2 cups slightly warmed bacon grease (80-90*F) 413grams
The juice of 1 fresh lemon 30-35g.
2 whole eggs; plus one extra yolk 137g. (Must be at room temperature)
1/4 tsp. dark brown sugar (if the lemon is not sweet)
0.1% (0.58g.) potassium sorbate (optional preservative for long shelf life in refrigerator; and for any weee beastie bacteria in the raw egg.)
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Can put the eggs in warm water for 15 minutes to warm...
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Add 2 cracked eggs plus one yolk to a 1 qt. container.
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juice lemon in a small bowl and add potassium sorbate (stir to dissolve)
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pour lemon juice mix into 1 quart container
pulse blend with immersion blender 2-3 seconds
pour/spoon slightly melted bacon grease into quart container
blend with immersion blender starting at bottom of container and raise blender slowly to emulsify....blend no more than 10-15 seconds.
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Done! Enjoy the Awesomeness!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Yes...I went there....Baconnaise BLT!!! WOW!!!
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Or a big box of ends and pieces.....Buy a couple packs of the cheap store brand bacon.....Its mostly fat anyway.
Jim
I'd think this would pair well with some bacon jam in a homemade bun for a burger! RAY
Sweet heat bacon jam.
Good afternoon all. I got to thinking about making up some bacon jam after seeing a few threads in the regard. And I had a idea to give it a twist. This will call for: 3 pounds thick cut bacon cut up. 3 sweet onions. Finely diced 8 shallots minced 4 gloves of garlic minced 1.5 cups brown...www.smokingmeatforums.com
Congratulations Keith, you just won the RECIPE OF THE CENTURY award!!
Now I just gotta fry up about 4 1/4 pounds of bacon--I'm running short on bacon grease.
Gary
Thanks Guys!Definitely gotta try this!