Many people have mentioned bacon with pancakes in a recent thread about pancakes. I crave bacon with pancakes but will not pack along fresh bacon for weight and odor reasons. I used to take along bacon crumbles formed into a block when backpacking, but they wouldn't be the same with canoe country pancakes.

What type of non-fresh bacon do you have with the 'cakes? Reviews? Sources?

I would just bring bacon...the weight is worth it

the shelf stable variety is pretty good. it isn't as good as fresh but it heats up fast with very little grease. all the shelf stable brands are pretty much the same as far as quality and taste goes. I also like snaking on it cold.

Shelf stable is pretty good as Jan pointed out. But I have become spoiled on premium bacon. Pre-cook Nueske's bacon, to cooked not crisp state, bag it, freeze it, till the trip. Never lasts past day 5 (gets eaten), only needs a crisping, 30 seconds in hot pan. Biggest problem I've had is getting it into the freezer. Never worried about the smell, sure someone before me cooked bacon in camp, may have been the morning before I arrived.


This is a great substitute though.

butthead

Never tried the shelf stable; only fresh for the first couple days. I like Ken's idea of precooking to a non crisp stage; will have to try that. And Nueske's...oh my goodness! Great call there, Ken!

We use the shelf stable bacon all of the time when out camping. Works well and tastes great. We just heat it up in a pan. I get it at Aldis.

We love the shelf stable bacon, it goes on every camping trip. It has just enough fat on it to crisp up in the pan. Very little to no clean up. That said, all brands are not equal. The most disappointing brand we tried is Oscar Meyer, paper thin, not much flavor. The brand we like best is Boars Head, nice healthy slices, good flavor. It's bacon without the mess & uses little fuel to prepare.

Yeah, I always forget which one to get. I take some fresh stuff for a day or two... Then the shelf stable stuff. I've had it last three weeks no problem. Don't open packages any too soon. Open packages get sealed up. You know when it's bad... Had it happen at home, not on the trail.

The bacon from Aldis is Appleton Farms shelf stable bacon. Very crispy and tastes great.

Dudes!!!!!!
First off forget shelf stable bacon. Outdoors? Thats the place for manly man bacon.
Big slabs of cured bacon with the rind still attached that you slice off as you need it.

get your manly man bacon here

quote HammerII: "Dudes!!!!!!
First off forget shelf stable bacon. Outdoors? Thats the place for manly man bacon.
Big slabs of cured bacon with the rind still attached that you slice off as you need it.


get your manly man bacon here "

You know of course that really good country ham is also perfect for the great outdoors.

I make buck board bacon. Use a Boston butt roast.cure for 10 days. Then smoke. I use a slicer and make it really thick...less fat but boy it taste like bacon...I believe it's a hi mountain product

Smoked bacon should last a long time in the wilderness. Its worth the weight. As far as odor,use an opsack.

quote HammerII: "Dudes!!!!!!
First off forget shelf stable bacon. Outdoors? Thats the place for manly man bacon.
Big slabs of cured bacon with the rind still attached that you slice off as you need it.


get your manly man bacon here "

I'll have to try that. I buy it in slabs and have it sliced anyway. Slices easy enough and our local bacon can't be beat.

If your frying bacon in the wilderness what do you do with the grease??

quote Swampblaze10: "If your frying bacon in the wilderness what do you do with the grease??"

BAcon dripping are pure gold

First if you're using a old slab cured its not much left in the drippings department. The little bit left can be used in a number of ways. Like making corn cakes/Johnny cans/ Hoe cakes for snacking on during the day.
Of course to save pan room while you're making pancakes try something like this