what to do with bison bacon

view from Chuckanut Drive

If you ever hop off of Interstate 5 north of Mount Vernon and take Chuckanut Drive north as a scenic route to Bellingham (a side trip well worth taking, except when the road is closed by rockslides), you’ll pass by a number of great opportunities for local food buying. Without going very far out of your way, you can hit Slough Food for cheese, wine and salumi, Breadfarm for wonderful bread, cookies and crackers, Taylor Shellfish for oysters, Samish Bay Cheese (for cheese, obviously), and the Edison Inn for shuffleboard and a burger. Just to mention a few.

Just recently, we started noticing a bison farm out on Chuckanut, advertising meat for sale. We’d never cooked with bison, that I could think of, and weren’t really sure what it might be like. So a few weeks ago Jon was out getting us some oysters and he made an executive decision to stop at Rockin┬áR ┬áBison. He bought a pound of chuck steak and a pound of “bacon.”

The chuck steak was easy, we cut it thinly and seared it to make a Thai-style stirfry with bamboo shoots. It was delicious, with a strong beefy flavor but marbled enough to be tender. But what to do with bison bacon?

The first few strips I tried cooking in a skillet like pork bacon. It didn’t work particularly well – the meat was done well before the fat rendered, and the taste was very much like beef jerky – not what I really want with my breakfast. Then Jon had a brainwave – use it in a Sichuan-style stirfry, based on the dry-fried beef recipe from Fuchsia Dunlop’s book!

bison stirfry

It worked really, really well. Continue reading

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