INGREDIENTS

INSTRUCTIONS

My father was born in Romania. His Grandfather taught him how to make
Gypsy Bacon over the campfire and he taught his children. I remember
sitting around the camp fire in the local Forest Preserve, holding a
stick with a chunk of smoked bacon over the coals. Potatos were  buried
in the embers and opened cans of pork and beans were standing  on
stones in the campfire. Someone was alway dropping their bacon on  the
dirt or the grass. Pick it up and burn off the dirt. Eat it.
Delicious.  Regards, June Meyer. Prepare a smoked cured slab of bacon,
with the  rind still attached, by scoring it in 1 inch square sections
down to  the rind. Cut off a 3 by 3 inch secton for each person. Skewer
it on  a long fork or stick and hold it over the fire until the bacon
starts  to cook and sizzle and the rind shrinks and curls up the bacon
sections. Is your mouth watering yet? Sprinkle paprika over bacon,  eat
by cutting off an inch cube with a knife and topping it with  chopped
sweet onion and hearty rye bread. Serve with cold beer and  Schnapps
chasers. The taste is wonderful, good on those cold nights  around the
campfire.  This type of bacon can be bought at german or hungarian deli
or meat  markets. The bacon is firm, not soft. It is cured in a way
which  permits you to also eat it in thin slices on bread as an
appetizer.  If you try one of my recipes please tell me what you think.
E-Mail me  at: june4@interaccess.com  WALT  ~
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