Bacon Waffle

baconwaffle2.jpgThe first Saturday in January 2014 - too wet to go out and too cold to play ball.

So I consulted my lists of ideas and picked an experiment that's been at the back of my mind for maybe a year now - to make a waffle entirely out of bacon.

The Bacon Waffle

There are recipes already out there for waffles made from batter with embedded bacon pieces, or flavoured with bacon - but I wanted more bacon. 100% bacon. A waffle made from solid bacon.

baconwaffle3.jpgThe idea is to form bacon into disc shaped patty, then cook it in an electric waffle iron.

I started with 250g of dry cure smoked streaky bacon - I chose dry cure, because I want to minimise shrinkage, and I don't want too much liquid coming out and leaking everywhere.

I cut the bacon into chunks using sharp kitchen shears.

baconwaffle4.jpgI ran the bacon through my hand-cranked mincer.

It came out quite finely ground and was easy to form together into a ball without anything else added to bind it.

baconwaffle5.jpgBefore switching on the waffle iron, I spread a sheet of plastic film over it and formed the minced bacon into an appropriately shaped and sized patty.

I covered this with another layer of film, removed it from the waffle press and put it on a plate in the fridge.

Then I set about making some regular batter waffles.

baconwaffle6.jpgThe waffle batter recipe is simple: 250g SR flour, 30g Caster sugar, 500ml Milk, 2 Eggs and 30g salted butter (melted in a cup in the microwave).

All of these ingredients are mixed together (all at once) in a large bowl and whisked just enough to break up the big lumps - but no longer, or the batter goes stringy and the waffles may lose their lightness.

baconwaffle7.jpgI cooked all of the waffles first - the above recipe makes about 10 of them in this type of waffle iron.

baconwaffle8.jpgThen it was time to cook the bacon waffle - I retrieved it from the fridge (20 minutes resting in a chilled place had made it hold together very nicely) and removed the film.

It was fairly easy to drop it into place on the hot waffle iron.

I pressed it down hard to ensure the grid pattern was nicely impressed into the meat while it was still soft and pliable.

baconwaffle9.jpgEven though I used a dry cure bacon, there was still a little leaking of juices and brine.

I mopped this away with a piece of absorbent kitchen paper, then closed the press and kept on cooking.

About 5 minutes later, it was fully cooked - obviously this is more like a bacon burger than a rasher, so there's no way to make it completely crisp, but it did brown up nicely, especially at the edges.


baconwaffle10.jpgI placed it on top of one of the batter waffles, drenched it with real maple syrup, then put another waffle on top to make a sandwich.

I Heart Bacon!

I cut the bacon waffle waffle sandwich up into its five natural, heart-shaped segments. They were delicious!


This Is Why We Can't Have Nice Things

This was an interesting experiment, but it did make a horrible mess of my waffle iron. Fortunately, as it's fairly new and the non-stick coating is still in good condition, it was not too difficult to clean it up, but I think repeating this too often would probably destroy the machine before the end of its natural life.

It has become a bit of a habit for me to use things for purposes other than they are intended - my plastic recycling machine is a sandwich toaster, for example. I recently had to turn down the offer of a free chainsaw, because I know I'd abuse it and probably hurt myself.


This is the latest in my bacon series - Click the 'Bacon' tag in the side column to see other bacon-related stuff. If you have an idea for something that should be bacon-ised, please let me know...