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A Rasher (Re-hash) of Bacon

Charcuterie

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31 replies to this topic

#31 Kerry Beal

Kerry Beal
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  • 9,950 posts
  • Location:Ontario, Canada

Posted 11 January 2013 - 08:05 PM


So the aW of the bacon bark is 0.47 - well below the levels for any sort of contamination with either molds or bacteria.

I guess the 6 month shelf life is likely due to flavour drop off rather than any sort of concerns about contamination of the product.


Thinking of attempting a bacon bark for Valentine's day as an option for the ladies to give to them men in their lives :raz: . Was wondering if when you make your bacon bark do you put any of the rendered fat that's cooked from the bacon into the chocolate itself? Is this even an option or am I speaking crazy talk! I have a sneaky feeling it would throw off the temper in the chocolate, but you are far more an expert than me so I thought I'd get your take before I go and destroy a nice batch of dark chocolate on this hair-brained idea :smile:


I don't add any of the bacon fat - that would result in a chocolate that is much softer (gianduja vs chocolate) - just really crispy bits of bacon and some smoked salt to dark milk chocolate.

When I want to use up the bacon fat - then I make bacon truffles with it instead.

#32 YetiChocolates

YetiChocolates
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  • 136 posts
  • Location:Wenatchee, WA

Posted 12 January 2013 - 02:21 PM



So the aW of the bacon bark is 0.47 - well below the levels for any sort of contamination with either molds or bacteria.

I guess the 6 month shelf life is likely due to flavour drop off rather than any sort of concerns about contamination of the product.


Thinking of attempting a bacon bark for Valentine's day as an option for the ladies to give to them men in their lives :raz: . Was wondering if when you make your bacon bark do you put any of the rendered fat that's cooked from the bacon into the chocolate itself? Is this even an option or am I speaking crazy talk! I have a sneaky feeling it would throw off the temper in the chocolate, but you are far more an expert than me so I thought I'd get your take before I go and destroy a nice batch of dark chocolate on this hair-brained idea :smile:


I don't add any of the bacon fat - that would result in a chocolate that is much softer (gianduja vs chocolate) - just really crispy bits of bacon and some smoked salt to dark milk chocolate.

When I want to use up the bacon fat - then I make bacon truffles with it instead.


That makes complete sense. Off to buy some bacon then to the kitchen! Thanks Kerry :smile:





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