-=> Mike Powell wrote to DAVE DRUM <=-

 > Oh, I did. Do you know you can hear a blank look over the telephone?

 MP> Yes, I am very familiar with that phenomena.  :)

I got hold of my friend, George, last evening. The bacon they use is a
food service product from Gordon Food Service ... made by Oscar Mayer.
I typically buy my bacon from GFS but I've never seen a low/no sodium
version on offer in the aisles of their store.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sodium-Free Bacon
 Categories: Pork, Herbs, Spices
      Yield: 1 pound

      1 lb Pork belly; sliced 1/8" to 
           - 1/4" thick
      3 tb Karo syrup
      4 ts Liquid smoke (opt to taste)
      2 ts Smoked paprika
      1 ts Ground cumin
      1 ts Black pepper
           Sprinkle of salt; opt (for
           - low-sodium version)

  Set the oven @ 200§F/93§C. 

  Line 1 or 2 baking sheets with aluminum foil and set the
  baking racks over top. You'll typically need 1 baking
  sheet for thick-cut bacon or 2 baking sheets for
  thin-sliced bacon.

  Trim the rind from the pork belly: Use kitchen shears to
  trim away the tough outer rind on the slices of pork
  belly. The rind will be a slightly different color and
  have a tougher, more rigid texture than the softer pork
  fat underneath. Discard the rind or save for rendering
  lard.

  Transfer the pork to the baking sheets: Lay the slices
  of pork on the cooling racks over the baking sheets.
  Arrange the slices close together, but not touching. You
  want to make sure there's air flow under and around the
  sides of the slices.

  Mix the liquid smoke into the Karo syrup, if using.
  Brush all of the slices with the syrup mix, then flip
  and brush the other side.

  Mix together the smoked paprika, cumin, and black
  pepper. Sprinkle the top side of the slices generously
  with spices, then use your fingers to gently rub the
  spices into the meat. (If you're not on a low-sodium
  diet, you can add some salt to this spice mix; you can
  also sprinkle the slices with a little salt after
  frying.)

  Bake for 1 hour: Place the baking sheet(s) in the oven
  and bake @ 200§F/93§C for 1 hour to dry them out. When
  done, the pork will be cooked through and opaque, but
  still very rubbery and flabby.

  At this point, the bacon can be fried immediately,
  refrigerated for up to 5 days, or frozen for up to 3
  months. If freezing, place wax paper or freezer paper
  between the layers and thaw overnight in the
  refrigerator before using.

  FRY THE BACON: Warm a skillet over medium-high heat,
  then add the bacon in a single layer without crowding
  - work in batches, draining the fat from the pan as
  needed between batches. Fry until dark golden-brown and
  as crispy as you like it, turning frequently to make
  sure neither side starts to burn. Transfer to a plate
  lined with a paper towel to drain. Serve while still
  warm.

  RECIPE FROM: https://www.thekitchn.com

  Uncle Dirty Dave's Archives

MMMMM

... This product was cruelly tested on small, furry animals.
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