Twitter was all abuzz lately with rumors of a projected Aporkalypse. The summer drought has caused little piggies to go to market well before their optimum porkaliciousness, yielding less meat now and creating a paucity of pending porkers until next season. In light of this looming crisis, perhaps it’s an opportunity to rethink our relationship with the little oinkers, rather than just whine about the lack of swine.
Let’s face it, bacon isn’t exactly health food, nor did it ever claim to be so. I’m not a big meat eater, especially when it comes to pork, but not even I can resist the siren’s song of those tasty little pig strips better known as bacon. Unless you have been a sleep for the last decade, you know that most of our pork products come from horrific factory farms full of filth, disease, antibiotics, artificial hormones, pesticide & GMO livestock feed, animal cruelty and corporate greed; in short, you’d be better off eating roadkill.
What to buy.
If you are going to eat pork, eat the good stuff; I say this for a number of reasons. First of all, you want to avoid all the pollutants that come in factory farm pork. Never buy prepackaged meats; if it comes in shrink-wrap, it is definitely from a factory farm. It also means that they use a cheaper curing method that causes you to lose most of your purchase in the drip tray because what you really paid for is meat plumped up with water. When you buy meat from a reputable butcher the curing process is very different, you get to eat most of what you paid for since it does not cook off, not to mention that the taste and texture is far superior.
Let me break it down for you. The cheapest bacon in my area is Aldi’s for around $4/lb. After cooking it yields only about 1/2 to 1/3 of my original purchase. If I want it soft, it is way too fatty, and if I want to cook off more of the fat, the flesh becomes like a cinder. Yuck! For about the same price per pound (surprise surprise) I can buy nicely marbled Amish raised pork from a butcher at The Westside Market with very little lost in cooking. I go even cheaper and buy the bacon ends for only $1.50/lb., which are the irregular shaped ends of the bacon slab that could not fit through the slicer. So after cooking I get about 14oz of really tasty and healthier bacon for $1.50, OR for $4 get 6oz of crappy tasting and texture bacon full of harmful chemicals. You can clearly see which one gives you better value for your money, but don’t take my word for it, try it yourself.
How to cook it.
Another way to get the most out of your bacon is to cook it in the oven in a broiler pan. In this day and age there is no reason to cook your bacon on the stovetop in a frying pan; you are not a cowboy out on the lone prairie cooking your victuals in a black cast-iron skillet over a campfire. When you cook in the oven, you don’t have to watch and turn it constantly, you don’t have the safety risks of grease fire or burns from hot grease, there’s virtually no mess, and the bacon cooks more evenly, whether you like your bacon crisp or soft. If you are not using a broiler pan, you are essentially deep frying your meat which creates that unappetizing greasy cindered result.
Bacon as a condiment.
The recommended amount of meat per meal is about the size of that person’s hand. I like to feel like I got the most out of my portion and bacon is a great way to do that; because it is so flavorful, a little goes a long way. Rather than use bacon as my meat, I use it as a condiment, like ketchup. You can enhance the flavor of a dish by adding only an ounce or less. Crumbled bacon is great on salads, baked potatoes, roasted vegetables, omelets, even as a garnish to top your soup or other meats. You get your biggest bang for your buck with legumes; a cheap form of protein, vitamins, minerals and cholesterol lowering fiber. Not only are legumes very filling, but they take on the flavor of whatever you mix in, and that’s were bacon can come in very handy. Since legumes are best slow-cooked (I use a crockpot), I dice my bacon ends, instead of crumble or shave, to preserve the texture; otherwise, it just melts away. If you are new to legumes, start with something simple, like BBQ Baked Beans or Split Pea Soup.
Cutting back on pork will improve your health, keep more money in your wallet, and put less strain on the environment. So you don’t have to break-up with pork, just rethink your relationship a little.
Good news readers, you can now follow me on Facebook! Simply visit Real Penny Wise and click LIKE. Be sure to SHARE with your friends too.
Real Penny Wi$e 