Originally Posted By: Hal
Fishfowler how do you keep them from tasting like pig lard with those bacon wraps?


The cookbooks I have say that, if one feels the bacon is too strongly flavored for a wrap as suggested, one should blanch it for a short time in hot water and any excess saltiness or smoky pork flavor will be reduced.

I like bacon and bacon flavor, so I don't bother.


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