10 Unexpected Uses For Bacon Grease

Bacon obviously makes everything better, but what about the grease? Before you ditch the drippings, try one of these unexpected uses for bacon fat. You can thank us later!

1. Bacon flavoured crackers: Melt enough bacon fat to coat the bottom of a skillet and heat until hot. Lightly dust a flour tortilla with smoked paprika and cook until puffed, crisp, and golden. Immediately season with sea salt and freshly ground black pepper.
2. Best fried rice: Swap your oil with bacon grease and cook all your ingredients as usual!
3. Fried bread: Slather both sides of a thick slice of bread with bacon fat, then cook in a skillet until golden on both sides. Enjoy the world’s greatest grille cheese.
4. Fried potatoes slabs: Melt a few spoonfuls of bacon fat in a large skillet. Arrange slabs of potatoes about 1/3-inch-thick in a single layer, add a cupful of water, cover and cook until the water is cooked off and the potatoes are sizzling and golden brown; turn and cook until browned on the other
5. Add into soups
6. Sautéed cabbage: Melt a few spoonfuls of bacon fat in a hot skillet, add a chopped onion and cook until softened, then add a cored and shredded 1/2 head of cabbage and cook until wilted and soft. Season generously with freshly black p If you have the time, cook the bacon first and proceed with the rendered fat; then top the finished dish with crumbled bacon.
7. Use instead of oil when popping popcorn over the stove
8. Mix with cream cheese over skillet to make a cream sauce for veggies or pasta
9. Replace up to half the oil/butter in cookie recipe
10. Cook breakfast foods – pancakes, French toast, waffles, etc.

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About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

5 Easy Steps To Getting Your Barbecue Ready For Grilling Season

For most, the spring cleaning means washing the windows, wiping down the cabinets and giving the oven a deep clean, but for the Kings and Queens of the grill spring cleaning means tuning up the most important cooking tool – the barbecue. Don’t enter BBQ season without showing your grill a little love and care. Here are our 5 quick, easy and affordable steps to getting your barbecue ready for grilling season.

You’ll need:

• Stainless-Steel Brush
• Putty Knife
• Sponge
• Dish Soap

Step 1: Burn off any residue from last season. Turn your grill on high, close the lid and leave it to burn off the mess for 10-15 minutes.

Step 2: Give the grates a good scrub. Remove the charred residue with a stainless-steel brush. If the grates are greasy, remove them, wipe them down with a soapy sponge, rinse, and towel-dry.

Step 3: Tackle the burners. Use a putty knife to scrape off any grease and clean the burners with the stainless-steel brush. Look closely at whether the gas jets are clogged. If so, use the tip of a wire hanger to poke through the centre of each one. If necessary, scrub the burners with soapy water, rinse them off and towel-dry. Remove the burners for the next step.

Step 4: Hit the walls. Scrape the walls of your barbecue with the putty knife. If necessary, wipe the walls with soapy water.

Step 5: Final Inspection. Check for leaks and cracks in your gas hose, and inspect your control knobs, thermometers, and handles. Replace any loose or broken parts to keep your grill in good shape all summer long!

Can’t get enough of Spragg’s? Subscribe to our newsletter today! You can also follow us on Facebook & Twitter.

About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

Is Local Food Really More Nutritious?

As local farmers who raise, process and sell pork products throughout Alberta, we are proud members and advocates of the local food movement. With a farm to plate focus, Spragg’s Meat Shop works hard to produce the best pork products for you. Eating locally can mean access to better nutrition, better health and a better environment. By the time your food hits your counter, several factors determine the nutritional quality. The answer to the question as to whether local food is more nutrition is: it depends. It depends on the decisions and practices used through the entire food system. However, direct contact with a local food producer gives the consumer the opportunity to ask questions and gain clarity around how the food is produced, whether herbicides and pesticides were used, when it was picked or processed, post harvesting handling, storage, distance transported, etc.

This open relationship with local farmers helps consumers become more educated on the foods they consume. Again, local food isn’t always more nutritious, but we believe that the transparency local food producers provide empowers consumers to source out food that is more nutritious, flavorful and healthy.

Can’t get enough of Spragg’s? Subscribe to our newsletter today! Did you find these tips helpful? Join the conversation on Facebook & Twitter.

About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

5 Glazes For Your Easter Ham

There’s nothing more classic than an Easter ham. At Spragg’s we offer our customers both smoked and un-smoked ham. We brine the meat with a salt solution that also contains sugar and spices. The pork legs are brined for two-weeks before each leg is put into a cotton netting and is hung in the smokehouse. The legs are smoked and cooked to 57 C over 8-10 hours and then cooled. After cooling overnight, we cut them with a meat saw into 2-4 pieces so that we can sell hams that vary in weight from 3-18 pounds. For those who want the ham flavor, but not the smoked process, we also sell a brined pork leg roast that has not gone into the smokehouse. We call these country rolls.

Be sure to reserve your Easter ham in advance by contacting us by p: 403.378.3800 or e: meatshop@spraggsmeatshop.com.

Here are some of our favourite glazes for you to choose from. The only hard part is deciding which one you’d like to try first!

Easy Cola Glaze

When is a cola not a delicious drink? When it's half of a dynamic duo of ingredients for a simple glaze that brings a fizzy kick to your favorite pork recipe.

Easy Brown Sugar Mustard Glaze

With just four ingredients, this easy glaze is a foolproof flavor booster for baked ham or pork chops. Sweet and tangy pineapple juice brings an updated twist to the recipe.

Easy Orange Soy Glaze

The bright flavors of Asian cuisine give this recipe a tangy twist on a hearty ham glaze. Be sure to try it with pork chops or pork roast, too.

Easy Pineapple Ginger Glaze

Put some extra zing into your next ham glaze with this simple recipe that combine the soft fruit tones of pineapple with the peppery snap of ginger.

Easy Honey-Sriracha Ham Glaze

Honey, garlic and Sriracha come together to make a sweet and spicy glaze—the perfect foil to a salty ham.

Can’t get enough of Spragg’s? Subscribe to our newsletter today! Did you find these tips helpful? Join the conversation on Facebook & Twitter.

About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

What To Look For When Buying Pork

Not all pork is raised, fed or processed the same and as a consumer finding the best quality meat can be a difficult task to tackle. If you’re feeling like you need some guidance when it comes to buying pork, here are our top tips and things to consider. Shopping Tips

• Pork should be light red to cherry red, never pale or white.
• The fat should be white and creamy with no dark spots.
• The best-tasting pork is marbled with flecks of fat scattered through the lean meat.
• Fresh pork should never have any off odors.
• When you push down on the pork it should not spring back.
• When you cook pork, even more juices will flow out.
• Avoid pale, soft pork sitting in the package in liquid.
• Avoid purchasing “enhanced” pork. Some manufacturers inject pork with a solution of water, salt and phosphates to keep it from drying out. The percentage of water is usually around 8 to 10 percent. It has a soft, rubbery texture and a slightly acrid or bitter taste.

Storage Tips

After purchase, refrigerate or freeze pork as soon as possible. If refrigerating pork, be sure to cook it or freeze it by the "Use By" date on the package, or freeze it.

If freezing pork for longer than two weeks, wrap the meat in freezer bags to prevent freezer burn. To prevent the risk of bacterial growth, always thaw frozen pork out in the refrigerator.

Can’t get enough of Spragg’s? Subscribe to our newsletter today! Did you find these tips helpful? Join the conversation on Facebook & Twitter.

About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

How Does Pork Compare To Other Meats and Poultry?

Do you ever wonder how pork compares to other meats for fat, calories and cholesterol? You may be surprised to learn that pork today compares favorably with many other meats and poultry. In fact, pork and chicken share more nutritional similarities than differences! Unfortunately, that comparison does not include bacon. One slice of bacon has more calories, at least three times more fat and fewer nutrients than a 3-ounce serving of other cuts of pork. However, many cuts of pork are as lean or leaner than chicken. Take the pork tenderloin for example. This lean cut is a good source of lean protein, as well as vitamin B-12, zinc and selenium.

To see how pork compares, check out these nutritional profiles of lean meats:

Can’t get enough of Spragg’s? Subscribe to our newsletter today! Did you find these tips helpful? Join the conversation on Facebook & Twitter.

About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

5 Kid Approved Pork Recipes

Being a family business, we at Spragg’s understand that kids are going to be kids; they’re going to be picky eaters. For parents, it can be a struggle to get their little ones to eat quality, whole foods. If this sounds all too familiar for you, try one of these 5 kid-friendly pork recipes! Green Eggs & Ham

This simple dish is not only tasty, but also makes for fun conversation around the dinner table with those who know Dr. Seuss and his famous recipe!

Apple, Ham and Cheddar Melt

A classic sandwich -- savory ham and cheese -- gets a lift with the addition of sweet, crunchy Fuji apple slices.

Pigs In A Blanket

Kids love this classic recipe that’s been passed on from generation to generation. Great for kids and adults alike!

Pigs In A Blanket

Kids love this classic recipe that’s been passed on from generation to generation. Great for kids and adults alike! Fire Engine Meatballs Add a fun and vibrant twist on your regular meatballs and marinara. Tip: to simplify this recipe even more, use Spragg’s Italian Meatballs in place of homemade meatballs.

Cheese and Bacon Rolls

These homemade rolls are just like the tasty cheese and bacon rolls you buy at the bakery that your kids beg for! This recipe will surprise you with how easy it is to make these at home.

Can’t get enough of Spragg’s? Subscribe to our newsletter today! Did you find these tips helpful? Join the conversation on Facebook & Twitter.

About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

10 Great Quotes About Local Farming

At Spragg’s Meat Shop, we believe that local farming plays a huge role in creating strong and healthy economies, environments and communities. But don’t take our word for it. Here are ten quotes that represent the importance of farming and why we are so passionate about providing quality food to Albertans. “Our deep respect for the land and its harvest is the legacy of generations of farmers who put food on our tables, preserved our landscape, and inspired us with a powerful work ethic.” - James H. Douglas, Jr.

“Why do farmers farm, given their economic adversities on top of the many frustrations and difficulties normal to farming? And always the answer is: "Love. They must do it for love." Farmers farm for the love of farming. They love to watch and nurture the growth of plants. They love to live in the presence of animals. They love to work outdoors. They love the weather, maybe even when it is making them miserable. They love to live where they work and to work where they live. If the scale of their farming is small enough, they like to work in the company of their children and with the help of their children. They love the measure of independence that farm life can still provide. I have an idea that a lot of farmers have gone to a lot of trouble merely to be self-employed to live at least a part of their lives without a boss.” - Wendell Berry, Bringing it to the Table: On Farming and Food

“Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education.” - Alice Waters

“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” - Masanobu Fukuoka, The One-Straw Revolution

“The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.” - Alice Waters

“Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook.” - Judy Rodgers, The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

“Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients. I admire the courage and self-reliance it takes to start your own business and make it succeed.” - Martha Stewart

“Innovations that are guided by smallholder farmers, adapted to local circumstances, and sustainable for the economy and environment will be necessary to ensure food security in the future.” - Bill Gates

“In fact, because of their connection to the land, farmers do more to protect and preserve our environment than almost anyone else. They are some of the best environmentalists around.” - Ike Skelton

“Depending on how we spend them, our food dollars can either go to support a food industry devoted to quantity and convenience and “value” or they can nourish a food chain organized around values—values like quality and health. Yes, shopping this way takes more money and effort, but as soon you begin to treat that expenditure not just as shopping but also as a kind of vote—a vote for health in the largest sense—food no longer seems like the smartest place to economize.” - Michael Pollan, In Defense of Food: An Eater's Manifesto

Can’t get enough of Spragg’s? Subscribe to our newsletter today! Did you find these tips helpful? Join the conversation on Facebook & Twitter.

About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.