I have a friend who, in years past, would order a milkshake and ask the waitress to blend in a serving of bacon.
Some places would do it, some wouldn’t.
He also invented the Bacon Mudslide, which was a mudslide with bacon blended into it.
Some call him Baron von Bacon. He’s a cool dude.
I wonder if you could brew bacon beer, smoke bacon pipe tobacco, make bacon cologne…ladies, a bacon perfume will DEFINATELY attract the attention of men!
So I just invited over a few friends and made meatloaf, bacon double bacon mashed potatoes, and green beans stir-fried in bacon grease.
Mmmmmmmmmm. Now to buy more bacon.
Corn on the cob…Get corn on the cob and pull the husk back. Liberally coat with butter. Wrap in a spiral with bacon. Pull the husk over the bacon and throw on the grill until the bacon is done.
ABT’s…Split jalepeno’s and rake out the seeds (its the membrane holding the seeds that makes it hot, rake out as much as you want to adjust the heat. fill the jalepeno with a little smokie sausage and cream cheese. Re-assemble the pepper and wrap with Bacon to hold it back togeather. Put a tooth pick through it. Throw it in your smoker for about 3 hours at 225 with a good smoke going. be sure to make about 50 or so of them because people will quite litterally eat them till they burst internally and die…even people who don’t like peppers.
Hot tip for freezing bacon (pun intended):
Use plastic wrap to make smaller packs of 4 slices when you freeze it. That makes it WAY easier to use for individual sandwiches and salads and the like, but you can still defrost all of the packs at once if you need to.
I do this immediately upon buying bacon - it comes home, gets opened, and frozen in “handy packs”. Never any wasted.
inspired by this thread, for lunch today I cooked up about 2/3 of a pound of bacon, and had it between 2 slices of toast.
So good.
Of course, it’s hard to type with this weird numb/tingling in my left arm.
Ha, that makes two of us.
Your stomach. Duh.
That’s actually something I could eat, unlike most of the yummy stuff listed in this thread (the joys and trials of low carb). How long to bake it?
I could also make the Bacon Pig, without the hot dog, because I don’t have any around. Thanks for that, Johnny L.A.
Unfortunately the Bacon Explosion wouldn’t work for me, since the BBQ sauce is a no no, and I don’t have a smoker. Boy it looks yummy though. I guess the Bacon Pig will have to be close enough.
Pork Flash
I just wanted to point out, based on my own experimentation, that whereas crumbling cooked bacon is great, so too is pre-emulsifying it. Running raw bacon through the food processor yields anything from chunks to a near-liquid paste.
This gives you options such as treating it like deviled ham (e.g.: smear on partly-toasted bread, place under broiler); using as quasi-liquid and non-chunky ingredient in soups/stews/casseroles; Scotch eggs with a twist; deep-fried bacon balls; and any variety of applications in which having a mutable form of meat-base is useful.
I ran across Bacon Peanut Brittle on someone’s live journal. I made a batch. I ate a batch. Wow.
I went out to a fancy schmanzy restaurant last night and had bacon salsa 
1 pound?
I am currently sitting on apx 50 pounds of bacon*. I know I will have no problem figuring out what to do with every morsel (Well I’m not sitting on it, its in the freezer)
I thank you all for the great ideas gonna have to try some of them soon.
*in-laws butcher. Nothing says Merry Christmas like stocking the freezers for the year with fresh pork and beef.
Bacon cheese burger anyone?
50 lbs?!?!
I’ll be right over.
Over the weekend I had a piece of bacon-wrapped gefilte fish.
I find your ideas intriguing and would like to subscribe to your newsletter. sorry!
Seriously, can you give some more detail, or was it just ordinary salsa fresca with bacon added?