The Annals of Bacon Research

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Issue 6: Bacon Butter The dream - a spreadable version of bacon that retains all the salty, smoky, savory goodness of the original format. Something you could use to make a bacon butter and jelly sandwich on toasted whole wheat. Something that would be good for getting the chewing gum out of your hair. Unfortunately, in it's native state, bacon is not even remotely spreadable. It seemed that there had to be a solution to this problem, so we set out so find it. We decided that cooking the bacon was as good as any place to start, so that's what we did. Bacon cooked, we enjoyed a few of the tasty strips, which gave our brains the protein necessary to consider the rest of the project. We wanted our bacon butter to be smooth and spreadable like peanut butter which meant that just fine chopping it wouldn't be enough, so we broke out the big guns - a food processor. To start things along, we did pre-chop the bacon a little. Bacon ready to process We then set about blending the bacon, scraping down the sides of the bowl and re-blending. Blending in action Not to surprisingly, this took quite a while. After about 20 minutes of blending the bacon was slightly paste-like but still mostly in bits. Partially smoothed bacon After about 45 minutes total, and the addition of a few spoons of bacon fat to help bind it all together, the bacon was suitably buttery. Bacon butter detail Not being satisfied with just plain old bacon butter, we knew we needed to enlarge our options, so we took a few extra strips of bacon, fried them, rough chopped them, and mixed them into half the bacon butter. This provided us with the choice we needed - crunchy or creamy bacon butter. Crunchy on left, smooth on right Crunchy bacon butter Creamy bacon butter However, this adds further to the heated argument between the floppy and crispy bacon crowds, I now pose the question: do you like your bacon butter creamy or crunchy?

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