May 14, 2013 at 10:14 pm #1302938
Most of you probably know about this stuff. I have been using the Oscar Mayer pre-cooked bacon packages. It's sealed and doesn't need to be refrigerated.
They have 127 calories per ounce and taste awesome cold or fried up a bit.
I have also cooked some up myself before a trip which is cheaper but I don't know how long it would last.
Anyone else like bacon?May 15, 2013 at 7:20 am #1986291
Heather HohnholzBPL Member
'Nuff said.May 15, 2013 at 7:40 am #1986299
Gary DunckelBPL Member
I love bacon. I also buy the pre-cooked stuff, vacuum seal individual portions, and store them in the fridge. They don't spoil when on the trail, but I usually eat them in the first couple of days. I feel the need to burn the packaging in a campfire, as the smell is certain to attract critters.May 15, 2013 at 7:48 am #1986303
Jim HBPL Member
@jraiderguyLocale: Bay Area
I actually saw this stuff the other day at the store and it didn't even dawn on me to take it backpacking. You're a GENIUS!
I tried the PackIt Gourmet no cook chicken salad recently and it was a great lunch on crackers. Adding some bacon and a tortilla will make it an excellent dinner wrap.May 15, 2013 at 4:08 pm #1986490
Bacon bits are good too.May 16, 2013 at 9:23 am #1986765
@timalanLocale: Mid Atlantic
If you can find Wild Bill's Bacon Jerky, it's easily the best trail bacon I've found. Sometimes places like World Market will carry it, or you can order online. Thick cuts of bacon, great texture (more tender than normal beef jerky, but not flaccid like undercooked bacon). Truly incredible stuff.
My advice is to make freezer bag couscous with butter flavor, cheese, garlic, pepper, onion powder and other spices… add the bacon and it tastes like a mashed version of the best baked potato you've ever eaten. My favorite breakfast for the trail.May 16, 2013 at 9:43 am #1986778
Heather HohnholzBPL Member
I've made my own bacon jerky in the dehydrator. Turned out pretty freaking awesome.May 16, 2013 at 2:03 pm #1986863
Elliott WolinBPL Member
@ewolinLocale: Hampton Roads, Virginia
Do you cook the bacon first, or just dehydrate it raw? Usually they say not to dehydrate raw pork (or chicken or other shellfish or…). Bacon is smoked a bit, not sure if it's smoked enough, though.May 16, 2013 at 2:08 pm #1986864
Tim DrescherBPL Member
@timdcyLocale: Gore Range
I usually add jalapenos spiced bacon to my Idahoan mashed potatoes… along with Cholula and olive oil. Delicious and easy!May 16, 2013 at 9:07 pm #1986962
Sarah KirkconnellBPL Member
@sarbarLocale: In the shadow of Mt. Rainier
Oh yeah, I bought a bag of the bacon jerky to review. Teen saw it. I never saw the bag again. He ate it all in maybe 3 minutes? ;-PMay 17, 2013 at 2:22 am #1986991
James MarcoBPL Member
@jamesdmarcoLocale: Finger Lakes
Luv the stuff. I never eat it at home, though.
Anyway, a pound of bacon is really excelent on the trail. The downside is the smell and greasy hands. I carry it raw, packed in extra salt. I have been out with it a couple weeks with no spoilage. A couple strips added to rice, macaroni, potatoes or other "starch" food will really spice a meal it up.
Precooking is OK. But this will often try out any fats/oils. Dehydrating is good but will make a mess in the dehydrator. There are way too many fats in most bacon to dehydrate well.
Generally I use two or three strips per supper, often added to a rice side or soup/stew. This should be packaged at home in small "snack" sized zip-locks with a little salt. Otherwise, it makes a mess with all the fats. I use it the same as salt pork. This is fairly traditional, since salt pork has been used on longer expeditions/wooden ships for a few hundred years. Very high in calories and keeps very well. The problem with modern pork is that adding salts will semi-dehydrate the meat, driving off excess water into solution with the salt. You can safely pour off the water brine after a couple days without effecting storage. Keeping the water in the meat is more a commercial way to get you to pay more for the meat, typical of most stores.
Due to the possible tape worms, it should always be cooked fairly well done. Preserving with salt will NOT kill eggs/cycts in the meat. It should be cooked to 160-170F for about 15 seconds to kill the worm. In most western countries, there is virtually no problem with pork, but I really don't want worms.May 17, 2013 at 2:40 am #1986992
I have carried it raw in the past for shorter trips. I would cook it on a stick over a campfire or fry it. But it's really heavy that way. The great thing about the precooked stuff is it has a lot of calories per ounce so it's not a heavy luxury food.
It's good to know that raw bacon can keep well. That means that the pre-cooked stuff should stay good for a long time.
How dry is bacon jerkey? Bacon is so thin that it gets pretty dry when cooked. It almost seems like dehydrating and cooking would achieve the same result unless you made it 100% dry.Aug 12, 2013 at 3:05 pm #2014687
Valerie EBPL Member
@wildtownerLocale: Grand Canyon State
Oberto brand now has "bacon jerky" — they're a mass market brand. I got it as a 3-pack at Sam's Club. Already tried it, and it (not surprisingly) tastes just like regular bacon, plus it's not TOO hard (softer than jerky, which is a good thing IMHO). Will be taking it on my upcoming Sierras trip.Aug 12, 2013 at 5:19 pm #2014739
Stephen BarberBPL Member
Another nice thing about Oberto's bacon jerky is that, compared to other pre-cooked and raw bacon, they reduce the fat a good bit. Still tastes great!Aug 12, 2013 at 7:17 pm #2014776
I've been know to place peanut butter on my Cliff bars, but when I bring out the Chocolate covered cooked bacon. Yum!
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