"Bacon Ends"

written by

Sandra Ressler

posted on

December 8, 2021

Do you hate the taste of imitation bacon bits as much as I do?! Do you love the addition of bacon flavor to soups, salads, casseroles, scrambled eggs, and more...but don't like the price tag of REAL bacon bits? Make your own!!

A slab of bacon is not perfectly square on the ends, so when it's sliced there are leftover bits of slices and chunks of various shapes and sizes...bacon ends. These are great for making your own bacon bits. Simply slice/dice as fine as you want, fry them up, drain, and use or refrigerate in a covered container. Way tastier than those imitation ones you can get at the grocery store! Healthier, too.

AND...you can save the bacon fat to use for frying (eggs, potatoes, veggies) and flavoring (green beans, soups, etc.). Many diets these days promote eating plenty of healthy fats. Pastured pork fat qualifies! Did you know that pastured pork is a source of good cholesterol and good fats, not to mention it's rich in Vitamins D and E, and minerals such a selenium, and many other nutrients. Plus it's heat stable...unlike most vegetable oils.

Bacon ends are an economical way to enjoy that nonGMO-fed, pasture-raised, nitrate-free, bacon flavor in your favorite dishes!

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Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

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Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283