Uncured Bacon - what to do with it?

[h_oder]

(inspired by the HamHock thread)....

I have a couple of pounds of uncured/unsmoked bacon... just "raw" for lack of a better term...

Any suggestions as to what I can do with it?

[GrewUpErie]

Someone correct me if I'm wrong but I think that uncured bacon is called fresh side. We fry it crispy like bacon -- just salt and pepper for seasoning and enjoy! Extra yummy on BLT sandwiches.
Cathy

[liteluvr]

1, Make Pancetta... it's like Italian bacon, not smoked.
2. Slice it up and fry up fresh side meat.... most delicious.
3. Find a friend with a smoker and complete the process.
4. Since bacon gets cold smoked, you can do it yourself with a cardboard box, a hotplate and a cast iron skillet.....

[Jethro]

Someone correct me if I'm wrong but I think that uncured bacon is called fresh side. We fry it crispy like bacon -- just salt and pepper for seasoning and enjoy! Extra yummy on BLT sandwiches.
Cathy

Yes. That's exactly what it's called. We just take the slices, and coat them in flour, salt and pepper them, and fry them in a small amount of oil in a skillet, just like you would pork chops.

[Taz]

My family called it "side pork". Fried and served with boiled potatos and milk gravy. Yum....it was a much served dinner in my familly during WWll. I have looked for it to buy but none of our stores carry it and few meat departments even know what I am talking about. It has a special flavor of its own and I love it.

[h_oder]

I did fry the first pound like regular, smoked, bacon w/salt & pepper. I liked it, but the kids were a bit put off by the coloring (kind of grayish - not what they are used to). Flour it & salt & pepper? maybe for a dinner one night? will have to think on that...

[poppy]

My family called it "side pork". Fried and served with boiled potatos and milk gravy. Yum....it was a much served dinner in my familly during WWll. I have looked for it to buy but none of our stores carry it and few meat departments even know what I am talking about. It has a special flavor of its own and I love it.

Same here. I prefer it over bacon. We buy it at the Amish butcher shop. One local grocery has it sometimes in packages but it is more expensive than bacon per pound, which makes no sense at all.

[Littleswife]

We call it side pork in Montana, and like many said, just season it up and fry like bacon. I use it a lot in fried rice and things like that. We butcher our own hogs, and generally have lots of side pork.

[Roy Crane]

Since in MY world, a "couple of pounds" equals a single serving of ANY kind of bacon, I say fry it up, make BLT's and enjoy immediately! I guess I don't see a problem that requires advice (but I AM DEFINITELY a diagnosed and confirmed "bacon-aholic"). Anything under 5 pounds constitutes supper, with maybe a little left over for breakfast. Bacon? No officer there is no bacon here (he says, wiping his mouth).

[cjoi]

Uncured bacon, around here, means bacon that just doesn't have the nitrates/nitrites added as cured bacon has. Same cut, same smokey flavor as cured bacon. Freezes the same, refrigerates the same, cooks the same as cured bacon. Not the same as salt pork which is also delicious but not smoked. However, uncured bacon will cause you nothing but trouble, that's why it is suggested that you pack it up - all of it - and send it to me for <droool, droooool,> um...., disposal!