I'd been toying around with trying this recipe (by the sister of one of the guys that owns/runs Beer Advocate) but a.) it sounded a bit strange and b) we didn't want it sitting around in case it was any good. In retrospect, maybe I shouldn't have tried it out on an innocent and unspecting crowd but in the end it worked just fine. I won't repost the recipe, as it's available here, but I will mention a couple of deviations.
We didn't have quite enough bacon either. What we had was from Trader Joes (again, bought at the Prairie Home General Store) and I decided to use that, rather than buying extra bacon. It worked fairly well in the end. It's ultra thick-cut and uncured. I'm guessing maybe we had half to three-quarters of a pound. The result was a very subtle bacon flavor whenever you got some in a bite...for future reference, I might use a slightly sharper, smokier bacon, but probably wouldn't increase the amount used at all. The bacon we just pan fried (slowly, over medium heat, turning often) then drained, dried, and pulverized in a food chopper.
|Bacon = yum|