Episode 284: The Bacon Paradox

In this episode, Justin and Adam explore the history, techniques, and cultural significance of adding fat to wild game, with a focus on bacon. They challenge common assumptions, discuss historical methods like larding and barding, and consider when and why to use fat in wild game cooking. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making Mrs. Beeton's Book of Household Management ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Cookery Made Plain and Easy Chapters: 00:00 Introduction to the history of bacon in wild game cooking 02:24 Historical techniques: larding and barding explained 05:15 European origins: Robert May and 17th-century methods 13:58 Bacon in 18th-century cookbooks and its variations 20:16 The 19th-century codification of game preparation techniques 26:10 American adaptations and the cultural intertwining of bacon and wild meat 32:18 Does wild game need fat? Analyzing the necessity and alternatives 41:14 Butchery decisions and their impact on cooking wild game 46:16 Conclusion: Bacon as tradition, convenience, and flavor 47:27 Rethinking bacon: making intentional choices in wild game cooking Takeaways: Historical techniques of adding fat to game, including larding and barding The cultural significance of bacon in American and European wild game cuisine The evolution of culinary practices from the 1600s to modern times The role of fat in flavor, moisture, and thermal management of wild game The concept of the bacon paradox and its implications for cooking wild game Alternatives to bacon for adding fat, such as caul fat, suet, and animal's own fat Keywords: wild game, bacon, larding, barding, cooking techniques, culinary history, game meat, fat, dove poppers, wild food Learn more about your ad choices. Visit megaphone.fm/adchoices