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Bacon
Hobby Farms® Presents • Volume 11K • 2014
Editor in Chief Amy K. Hooper
Senior Associate Editor Annika Geiger
Associate Art Director Kari Keegan
Cover Design Veronique Bos
Production Coordinator Leah Rosalez
Contributing Photographers Kevin Fogle, Fiona Green, Amy Grisak, Paulette Johnson, Kristen Lee-Charlson, Patricia Lehnhardt, Sheila Nielsen
Editorial, Production and Corporate Office 3 Burroughs Irvine, CA 92618-2804 949-855-8822 fax: 949-855-3045
Sales Offices 500 N. Brand Blvd., Ste. 600 Glendale, CA 91203 213-385-2222 fax: 213-385-0335
477 Butterfield, Ste. 200
Lombard, IL
60148 630-515-9493
fax: 630-515-9784
BACON is published by I-5 Publishing, 3 Burroughs, Irvine, CA 92618-2804. Corporate headquarters is located at 3 Burroughs, Irvine, CA 92618-2804.
Print ISBN: 978-1-6200-8134-1
eISBN 978-1-6200-8173-0
MARK HARRIS, Chief Executive Officer; NICOLE FABIAN, Chief Financial Officer; JEFF SCHARF, Chief Sales Officer; JUNE KIKUCHI, Chief Content Officer; BETH FREEMAN REYNOLDS, Vice President, Consumer Marketing; JENNIFER BLACK, Vice President, Digital; MELISSA KAUFFMAN, Digital General Manager; LISA MACDONALD, Marketing Director; LAURIE PANAGGIO, Multimedia Production Director; CHRISTOPHER REGGIO, Book Division General Manager; CHARLES LEE, IT Director; CHERRI BUCHANAN, Human Resources Director
Reasonable care in handling photographs and written submissions will be taken, but BACON assumes no responsibility for lost or damaged material. © 2014 by I-5 Publishing LLC. All Rights Reserved. Reproduction of any material from this title in whole or in part is strictly prohibited.
Registration No.: R126851765
Part of the Hobby Farms® Presents Series
Printed in the USA
editor’s note
Open Your MIND and Your Mouth
By Amy K. Hooper
the word “adventurous” struck a colleague as an odd choice when applied to bacon. He’s the perfect candidate to look through this issue — because there is So Much More to cured and smoked pork than the typical breakfast serving or a BLT sandwich.
Count me among the aficionados who love to talk about “meat candy.” One of my first destinations at the county fair is the vendor with the deep-fried chocolate-covered bacon. Oh, my goodness. My fondness for this food isn’t limited to the dressed-up version, though. I will try just about anything decorated with bacon.
Have you seen comedian Jim Gaffigan’s declarations about bacon as “the most beautiful thing on Earth”? When he calls bacon bits “the fairy dust of the food community” that improve everything and turn a salad intro an entree, I have to nod my head. Don’t you?
We hope that you’ll nod your head often — as in, “Yes! THAT is going to happen” — while perusing these recipes. We’ve got you covered from morning to night, including desserts and cocktails.
You’ll also find detailed instructions for making your very own bacon. You read that right: home made bacon. Turns out just about anyone can create it. Turn to page right now. What are you waiting for?
Bacon
More than a recent trend, this meat transcends time and continents.
BY SAMANTHA JOHNSON
How much do you know about the common styles of this pork product?
BY JENNIFER MACKENZIE
Choosing the source of your bacon is just as important as choosing the cut or flavoring.
BY LISA MUNNIKSMA
Cover image by Brent Hofacker/Shutterstock
Tips for Cooking the Perfect Strips
You have options beyond the frying pan.
BY CHERYL MORRISON
Here’s what you need to know to make your own home-cured and smoked bacon.
BY RYAN AND WENDY WILSON
Workshops teach traditional butchery and curing methods.
BY AMY GRISAK
Recipes for cheery bacon breakfast pizza; crumbled bacon, egg and cheese casserole; and apple-maple-bacon muffins
BY SAMANTHA JOHNSON AND PAULETTE JOHNSON
