In case no one’s seen this confession before, I tend to over-buy stuff when it is on sale. This time I find that between freezers and cooler/fridge space, I have about 18 pounds of bacon.
It doesn’t have to be used up soon, but I’m wondering if anyone has recipes other than simple fried bacon (side dish for whatever) and BLT that use up a LOT of bacon? Four to 8 to (rarely) 10 eaters present.
Thanks in advance for any thoughts.
I admit I never cook more than a pound at once.
Today, I fried up 9 rashers. 6 went into rouladen , similar to this
1 was eaten by my dining companion, and 2 went into a pot of maple baked beans.
I also fry bacon for crack dip (sour cream, mayo, Worcestershire, hot sauce, shredded Cheddar, bacon and green onions. I omit the ranch seasoning)
Cobb salad, BLT salad, loaded baked potatoes.
Alton Brown’s baked beans are pretty good. We’ve made them a few times.
https://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe-1938616
I once bought a ground beef/bacon blend (at a farmers market) that made perfect burgers. I don’t remember the exact proportions the vendor said they used, but I think maybe 75/25, though Google says there are a ton of different ratios that are used. So, do you have a meat grinder? 
18 lbs???!!! You gotta problem, buddy 
You could wrap meatloaf in it. Mini meatloaf in muffin cups would use more bacon (1-2 rashers per muffin).
Many more delicious bacon-wrapped small things – chicken liver, shrimp, scallops, water chestnuts, asparagus (instead of pancetta), even meatballs.
Diced up — use in place of pancetta or guanciale), to start pasta sauce of any sort (not just carbonara).
If it’s a slab – steakhouse style thick slices (flavored with your choice of glaze – maple, gochujang, miso, go nuts).
Or cook soft & turn into bao or ramen.
Kimchi-bacon fried rice is especially decadent and delicious (“mildly insane” is what the same cookbook recipe calls it when using “only” 1/2 lb) if you use the amount of bacon this recipe calls for (1 lb for 2 cups cooked rice).
My favorite use of bacon, though, is my dad’s bacon omelette — lightly sauté diced bacon and remove from pan, make a fluffy 1 or 2 egg omelette, and when you’re done moving the egg around but before it sets, sprinkle the bacon in so it settles into the still-runny egg. Fold or flip, and enjoy, I like crisp bacon on the side with eggs, but this is a different level.
Dice it, fry it, keep it in your fridge. You’ll find a use for it. Egg dishes of all sorts, chowder, salad, baked goods …
That is what I was going to say, except I fry it whole and make “bacon dust”.
eta I like to wrap pork tenderloin in bacon, brown and then roast. I have also made ground beef and bacon for burgers.
I’ve chopped it up and added it to my shredded potato casserole.
German potato salad.
Do Germans eat this or is it an American dish?
Also-
Use it to make beans of any sort.
Here’s a German German potato salad. The German version often uses broth or stock in the dressing.
Here’s another one, from another region, with bacon, caraway and horseradish.
Most Canadian and American German potato salads don’t use broth in my experience
Of course, many variations of potato salad exist in Germany.
Here is more on potato salad in Germany on Reddit
Bacon and onion sautéed , par boiled white potatoes cut up , sliced Cabbage. And what ever protein you want . Into a casserole dish . Olive oil and the spice you like . Cover and cook for a hour at 425 .
Alsatian bacon tart
https://www.thekitchn.com/recipe-flammenkeuche-from-alsace-tarte-flambee-246241#
Gröstl
https://biffenskitchen.com/recipes/tiroler-grostl-austrian-ski-food/.
I use regular streaky bacon in place of pancetta or guanciale in pasta all’Amatriciana. My cheat is to add crispy bacon to jarred tomato sauce, and simmer.
Polish Breton beans call for bacon (beans with tomatoes and bacon)
As do charros
Also, Eggs Blackstone, which is a Benny using crispy bacon and tomato (raw or roasted)
Bacon fried rice
The “Bacon & Egg Fried Rice” sounds great. I read the recipe and was wondering what other vegetables could be added??
Maybe chopped broccoli?? chopped cauliflower??
It’s a regional variation. This looks to be a Southern/Swabian one, which I prefer over mayo dressed potato salads.
Amatriciana, cobb, jalapeño poppers, devils on horseback… but srsly, none of these will use up 18 lbs 
I admit, I have always had restaurant-made fried rice.
I would like mushrooms in bacon- fried rice. I could tolerate a little chopped carrot or celery. I think i would rather leave the broccoli out of the fried rice, and have it separately in a broccoli with oyster sauce, or a mixed vegetable stir fry. I don’t really like having broccoli in my fried rice, for some reason
if you like broccoli in fried rice, definitely try it out! 
Peas. 
New Zealand favourite - bacon and egg pie
