In article >,
Damsel in dis Dress > wrote:

> On Tue, 21 Apr 2009 16:26:28 -0500, Omelet >
> wrote:
>
> >Carol, ever made a bacon stock? I've done that a couple of times using
> >those boxes of bacon ends and pieces. Takes a major overnight defatting
> >prior to using it but it's worth it.
> >
> >I used it to make lentils. It was fabulous.
>
> I've never heard of bacon stock! I will require further instruction.
>
> Thanks!
> Carol

Bacon ends and pieces come in large boxes (3lbs iirc, it's been awhile)
so I just use the usual mirpoix with that meat in the pressure cooker.
Strain off the solids and let the stock refrigerate overnight for
defatting. I shred the meat while it's still warm and save that to add
back to the dish.

This is one time I actually rinse the meat under hot water to get most
of the rest of the grease off.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.