Hey there food lovers! Ever stumbled on a pack of bacon bones at the butcher and thought “What the heck do I do with these?” Well, lemme tell ya, you’ve just found a goldmine. Bacon bones ain’t just scraps—they’re the secret weapon for adding crazy-good smoky flavor to your soups, stews, and beans. We’re talkin’ budget-friendly, nutrient-packed, and downright scrumpdilly delicious. I remember the first time I tossed these bad boys into a pot of potato soup—man, my kitchen smelled like a BBQ heaven, and the taste? Unforgettable.
In this here guide, I’m gonna walk ya through everything you need to know ‘bout cooking bacon bones. From what they are, to where to snag ‘em, and how to turn ‘em into mouthwatering meals, I’ve got your back. So, grab a seat, maybe a snack, and let’s dive into this flavor-packed journey together!
What Are Bacon Bones, Anyway?
Let’s start with the basics. Bacon bones are them little bits of bone left behind from the pork belly after the bacon slabs are sliced up. These bones, often still clingin’ to tiny scraps of meat, come straight from the belly or rib area of the pig. They’re usually cured and smoked just like regular bacon, which means they’re loaded with that rich, smoky vibe we all crave.
Why should ya care? Here’s the deal
- Flavor Bomb: They soak up all that smoky goodness during the curing process, makin’ your dishes taste like a bacon lover’s dream.
- Nutritious as Heck: These bones got collagen, calcium, and other minerals that seep into your broth or soup as they cook.
- Cheap and Cheerful: Instead of tossin’ ‘em out, you’re usin’ every part of the pig—savin’ money while eatin’ good.
- Versatile Vibes: Perfect for soups, stews, beans, or even greens—any dish that needs a punch of savory depth.
Trust me, once you start cookin’ with bacon bones there ain’t no goin’ back.
Where Can I Find Bacon Bones?
Now, you might be wonderin’, “Where do I even get these things?” They ain’t always sittin’ pretty on supermarket shelves, but with a lil’ huntin’, you’ll score some. Here’s how we do it:
- Hit Up Your Local Butcher: Swing by and ask if they’ve got bacon bones or can save some for ya. Most butchers are happy to help, especially if you’re a regular.
- Buy a Full Slab of Bacon: Grab an unsliced slab of bacon, cut it up yourself, and keep them bones for cookin’. Bonus: you get fresh bacon slices too!
- Check the Freezer Aisle: Some stores stock smoked pork bones, includin’ bacon bones, in the frozen section. Peek around next time you’re shoppin’.
It might take a bit of effort, but the payoff in flavor is worth every darn minute.
Preppin’ Bacon Bones Like a Pro
Before we get to the fun part—cookin’—ya gotta prep these bones right. Skippin’ this step can leave ya with salty, funky-tastin’ results, and nobody wants that. Here’s the lowdown on gettin’ ‘em ready:
- Rinse ‘Em Good: Give the bones a solid rinse under cool water to wash off any leftover cure or gunk.
- Soak for a Spell: Pop ‘em in a bowl of cold water for at least 30 minutes, or up to an hour. This pulls out extra salt so your dish don’t end up tastin’ like the ocean.
- Scrape if Needed: If there’s any weird blood residue or bits, use a knife to lightly scrape it off. Keep it clean, fam.
- Brown for Bonus Flavor: Wanna kick things up? Heat a tablespoon of oil in a pan over high heat and sear the bones on all sides till they’re golden. Or toss ‘em in the oven at 400°F for 20-25 minutes. This step ain’t mandatory, but it adds a deep, caramelized taste.
Once they’re prepped, you’re ready to rock. Let’s talk cookin’ methods!
How to Cook Bacon Bones: 5 Killer Methods
There’s more than one way to cook up bacon bones, and each method brings somethin’ special to the table. I’m gonna break down the top ways to do it, startin’ with the most common. Pick what fits your vibe—or try ‘em all!
1. Simmerin’ for Soups and Broths (The Classic Way)
This here’s the go-to method for most folks, and it’s perfect for makin’ a rich base for soups or stews. Simmerin’ lets the bones slowly release their flavor into the liquid. Here’s how we roll:
- Gear Up: Grab a big soup pot, your prepped bacon bones, water or chicken stock, and some aromatics like onions, garlic, carrots, celery, and herbs (thyme or bay leaves work great).
- Brown First: If you didn’t already, sear them bones in a hot pan with a splash of oil to lock in that flavor.
- Build the Base: Toss in your chopped veggies and sauté ‘em on low till soft. Then, add the bones back in.
- Cover and Cook: Pour in enough stock or water to cover everything. Bring it to a boil, then drop the heat to low. Let it simmer for 1-2 hours, or till the meat’s fallin’ off the bone.
- Finish Up: Pull out the bones, shred any meat ya want back into the pot, and ditch the bare bones. Season with salt and pepper to taste.
This method’s my fave for a hearty potato soup. The broth gets all smoky and rich—pure comfort food magic.
2. Boilin’ for Maximum Flavor Extraction
Boilin’ is kinda like simmerin’ but with a lil’ more oomph. It’s great if you’re short on time but still want that deep flavor.
- Prep as Usual: Rinse and soak them bones.
- Brown ‘Em: Pop ‘em in the oven at 450°F for about 15 minutes till they’re nice and caramelized.
- Boil Away: Throw the bones into a pot with water or broth, cover ‘em completely, and add some garlic, onions, or herbs if ya feelin’ fancy. Bring to a boil, then simmer for at least an hour.
- Strain and Use: Once the meat’s tender, take out the bones, shred the good stuff back in, and use the liquid as a base for whatever you’re cookin’.
Pro tip: Scrape any browned bits from your roastin’ pan into the pot for extra depth. It’s like a flavor cheat code.
3. Fryin’ for a Quick Flavor Hit
Fryin’ bacon bones is a speedy way to add punch to your dish. It’s less common, but dang, it works.
- Heat It Up: Warm a tablespoon of olive oil in a big pan over high heat.
- Sear with Sugar: Add the bones and a pinch of sugar—yep, sugar! Fry for about 5 minutes, stirrin’ nonstop, till they’re golden.
- Drain ‘Em: Scoop out the bones with a slotted spoon and let ‘em drain on paper towels.
- Build the Dish: In the same pan, toss in onions, leeks, garlic—whatever ya got. Cook low for a bit, add some flour, then pour in stock and water with the bones back in. Simmer for 30 minutes or so.
- Shred and Finish: Pull the bones, shred the meat, and toss it back with extras like potatoes or cabbage. Simmer till everything’s soft.
This one’s great if you’re in a rush but still want that bacon-y kick.
4. Smokin’ for a Next-Level Twist
Got a smoker or wanna get creative? Smokin’ bacon bones takes ‘em to a whole ‘nother level. It’s a longer process, but hot dang, the results are worth it.
- Brine First: Mix up a brine with salt, sugar, and spices. Soak the bones in it, covered, in the fridge for 7 days. Flip daily if in bags.
- Dry Out: Rinse ‘em off, set on a wire rack, and chill uncovered for 24 hours to help the smoke stick.
- Smoke ‘Em: In a smoker at 200°F, cook till they hit 150°F inside—about 2 hours. Add wood chips now and then for that smoky goodness.
- No Smoker? No Prob: Use your oven! Put wood chips in a pan with a lil’ water, cover with foil to trap smoke, and roast the bones above at 200°F till 145°F inside.
- Store or Use: Wrap and freeze for later, or use right away in your recipes.
This method’s for when you wanna impress folks at a BBQ or just elevate your soup game.
5. Roasting for Easy Flavor
If messin’ with a stove ain’t your thing, roastin’ is a safe, simple option.
- Prep ‘Em: Rinse and soak as always.
- Oven Time: Lay the bones on a baking sheet and roast at 400°F for 20-25 minutes till browned.
- Add to Dish: Toss ‘em straight into your soup pot or broth with other ingredients and simmer as usual.
It’s low-effort but still packs a flavor punch. Perfect for lazy cooks like me on some days!
Bacon Bone Recipes to Make Ya Drool
Now that ya know how to cook ‘em, let’s whip up some dishes. These are my go-to recipes that’ll have everyone beggin’ for seconds.
Bacon Bone Potato Soup (Comfort in a Bowl)
This creamy, smoky soup is like a hug on a cold day. Here’s the plan:
| Ingredient | Amount |
|---|---|
| Bacon bones | 2-3 pieces |
| Potatoes (diced) | 4 medium |
| Onion (chopped) | 1 large |
| Garlic (minced) | 2 cloves |
| Carrots (sliced) | 2 medium |
| Celery (sliced) | 2 stalks |
| Chicken stock | 4 cups |
| Water | 2 cups |
| Thyme | 1 tsp |
| Heavy cream | 1 cup |
| Salt & pepper | To taste |
Steps:
- Heat a splash of oil in a big pot. Brown the bacon bones on all sides, then set ‘em aside.
- Sauté onion and garlic in the same pot till soft. Add carrots and celery, cook for a minute.
- Pop the bones back in, pour in stock and water, add thyme, and bring to a boil.
- Simmer for an hour. Add potatoes and cook 45 more minutes till tender.
- Mix a tablespoon of flour with water, stir it in to thicken. Add cream and simmer 15 minutes.
- Pull the bones, shred any meat back in, and season with salt and pepper.
Serve with crusty bread and watch it disappear!
Bacon Bone Collard Greens (Southern Soul Food)
For a taste of the South, ya can’t beat this. Slow-cooked greens with smoky bones? Yes, please!
- What Ya Need: Bacon bones, a bunch of collard greens (washed and chopped), onion, garlic, broth, hot sauce, and vinegar.
- How to Do It: Simmer the bones in broth for an hour. Add greens, chopped onion, and minced garlic. Cook low for 2-3 hours till tender. Splash in hot sauce and vinegar, pull the bones, and dig in.
It’s hearty, smoky, and got that lil’ kick. Pair it with cornbread for the full experience.
Bonus Idea: Bacon Bone Broth
Simmer them bones with veggies and herbs for 3-4 hours, strain it, and you’ve got a killer broth. Use it as a base for anything—soups, stews, or even cookin’ rice. It’s like liquid gold in the kitchen.
Tips and Tricks for Bacon Bone Mastery
Before I let ya go, here’s some extra wisdom from my kitchen to yours:
- Don’t Boil Too Hard: Keep it to a gentle simmer, or your broth might get cloudy and greasy.
- Trim Excess Fat: Too much fat can make things oily. Snip off the big chunks before cookin’.
- Reuse Them Bones: After one dish, save ‘em in the fridge or freezer for another round of flavor. They’ve still got some magic left.
- Don’t Add to Acidic Stuff: Things like tomato-heavy dishes can pull too much calcium from the bones—keep it to neutral broths.
- Experiment, Fam: Try tossin’ ‘em into chili, casseroles, or even risotto. The sky’s the limit!
Why You Gotta Try Bacon Bones Right Now
I ain’t kiddin’ when I say bacon bones are a game-changer. They’re cheap, packed with flavor, and turn basic meals into somethin’ straight-up gourmet. Whether you’re simmerin’ a soup, fryin’ up a quick base, or goin’ all out with a smoked batch, you’re gonna love the depth they bring to your cookin’. Plus, usin’ every bit of the pig feels good—less waste, more taste.
So, next time you’re at the butcher or eyeballin’ a slab of bacon, don’t sleep on them bones. Grab ‘em, cook ‘em up with one of these methods, and drop me a line about how it went. I’m bettin’ you’ll be as hooked as I am. Now get in that kitchen and make some magic happen!
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Cooking a childhood meal of BACON BONES /RIBS and Peas
FAQ
What are bacon bones good for?
Bacon Bones are the perfect choice for adding depth and flavour to your favourite soups and stews. These delicious, smoky bones are made from premium quality pork and slow-smoked to perfection.
How do you cook bacon bones on the stove?
- Fry onion, bay leaves, garlic and cumin seeds.
- Add spices and tomato paste.
- Add bones and brown for 5 minutes.
- Add tomatoes.
- Add stock and 1/2 of the water.
- Allow to simmer for 30-45 mins on medium heat, add water as needed.
Are bacon bones pre-cooked?
Although the bones are fully cooked it is normal for them to be further cooked again to be used in an accompanying dish.
How long do you cook bacon bones for boil up?
Bring 2 litres of water to the boil in a large pot. Add the salt (no salt if using bacon bones). Add the bones, cover and simmer for 1½ hours.
What are bacon bones used for?
Bacon bones are the often overlooked leftovers when cooking bacon. In the past, thrifty home cooks knew how to make use of every part of the pig, including the bones. Bacon bones impart incredible smoky, meaty flavor when used to make broths, beans, soups, and more.
Do you use Bacon bones in soup?
Today, cooks generally use bacon bones for the tasty flavor they impart to soups and scrape the meat from the bones after they have been thoroughly cooked, discarding the bones. Bacon-bone soups are simple and easy to prepare and include scotch broth, tomato and pumpkin soup, bacon and lentil soup and cabbage and ham soup.
Can you cook beans with bacon bones?
You can also add the bacon bones directly to soups. The bones will impart flavor as the soup simmers. Try adding bones to classics like: The smoky bacon bones give these hearty soups even more comfort food appeal. Baking or simmering beans with bacon bones boosts the flavor considerably. The techniques is simple: Soak beans overnight as usual.
Do bacon bones need to be cooked before cooking?
To get the most flavor out of your bacon bones, it’s important to brown them before boiling. This can be done by heating the bones in a hot oven at around 450°F for about 15 minutes or until they are nicely browned and caramelized. This process will help to enhance the flavor of the bones and add a depth of flavor to your soup.
Can you eat bacon bones?
They can be added to a pot of beans or lentils for added flavor, or simmered in a broth to create a rich, smoky base for soups. Bacon bones are not meant to be consumed; rather, they are used to infuse flavor and aroma into the dish.
How do you cook bacon bones?
Soak – Soaking the bones for 30 mins to an hour helps draw out excess salt. That quick prep ensures you have clean bones ready for flavoring your dish! One of the best uses for bacon bones is making a smoky, pork-flavored broth. Ingredients: Method: Place cleaned bones in a pot and add enough water to cover. Bring to a boil then reduce to a simmer.