SOME OF MY FAVORITE RECIPES
Heat the oven to 225-250. Lay out the strips of bacon on racks in a baking tray. You can pack more strips on than in my picture.
Since you’ll run your oven for at least two hours it makes sense to make two or three trays at once. Bake for a couple hours. Check every so often until you have your desired crispiness. After the bacon is done, pour the fat from the tray into a jar through cheese cloth in a big funnel. This pure fat, with no little chunks of meat, can sit out on your counter ready for use, just like Grandma did.
I leave out the veal, just mix equal parts beef and pork. Substitute almond meal for the oats. I like doubling the recipe for this one. Also, the loaves form up better if you let the finished mix stand in a large covered bowl in the fridge for an hour or so.
I’ve never tried the bison, I like a 50/50 mix of ground pork and ground beef. It’s great. One pointer: Brown the meat in a wok or frying pan in batches, then transfer it to the cooking pot. This enables you to leave the fat behind, draining the pan in between batches. The dish has plenty of fat rendered from the bacon.
The first time I made this I ended up with under-cooked chicken, and had to cook the final dish longer than I should have. Now I cook the chicken through in the first step (still tender). The little bit of corn starch is a minor sin. The trick of adding the peas frozen is great, I use this one in a lot of cooking.
The other day I made this, but I oven roasted the chicken ’till I could shred it and went from there. Really good.
What’s not to love about this combo. Easy to make, easier to eat.
Double or triple this one. It keeps for months. This food is a super pro-biotic.
Notes: Do not use tap water. Chlorine and fluoride will kill the fermentation process. Make certain that all of your jars and utensils are clean and well rinsed. Only use kosher or sea salt. Iodized salt will kill the fermentation process.