posted June 02, 2014 01:24 PM            

Use 1 cup of freshly rendered bacon fat.
Strain it into a small saucepan, using fine mesh and/or cheesecloth.
Add 1 cup water and bring to a boil over high heat.
Reduce heat to medium and gently boil 1-2 minutes.
Transfer to a jar or heat proof bowl and add 1 cup water.
Refrigerate at least 5 hours or until fat solidifies (you can freeze 2 hours instead)
Mixture will separate, water with impurities will float to top, clarified fat will sink to bottom.
Discard impurities, keep fat stored in air tight container in refrigerator for up to 1 month, or freeze up to 6 months.

posted June 02, 2014 01:53 PM            

For the pie crust an addition of vinegar takes away the bacon flavor.
Use 3 c water
3/4 t salt
1.5 sticks chilled cubed butter
4 T softened clarified butter
1 t apple cidar vinegar
3-5 T iced water

Mix it the way you would do any crust, adding the vinegar before adding the water.

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The book also gives recipes for:
- biscuits made with crumbled bacon for a terrific breakfast sandwich
- gravy using espresso and bacon
- maple glazed bacon doughnuts, candied bacon s'mores, bacon baklava, bacon cookies, even bacon buttermilk caramels
- breakfast meals like bacon waffles, bacon pancakes, breakfast hand pies, baked frittata
- bacon Bloody Mary, bacon Manhattan
- tarts, sandwiches, salads, sides, stews, chowders (BLT newly presented)
- compressed bacon "cookies"
- skewered bacon and seafood entrees