Should I buy bacon bits or just make them myself? I'm planning

For what you're doing, absolutely make them yourself.

>>9079453
what? nah man, for just putting them in mac and cheese store bought is just fine maybe even better

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>>9079447
Make them yourself, strain off the fat and clarify. Cook veggies in the fat and mix in flour to start a roux. Add in cream, white cheddar, parmesan, gruyere or any soft melty white cheese.

This is one I made a month ago or so, buffalo mac, the pink bits are bacon

>>9079447
get your own bacon, crisp em upto they black and dice finely.

>>9079454
fresh bacon is best bacon

Put bacon between two napkins and microwave for five minutes. If that doesn't crisp it do another 90 seconds.

Pound the napkins on your table until the bacon is pulverized

>>9079447
Make them yourself, only liberal faggots buy bacon bits premade.

>>9079454
>>9079477
>People who are dead inside

>>9079457
>>9079470
>>9079487
>>9079453
>People with taste and class

>>9079477
where did it all go wrong for you anon?

in mac and cheese use a lardon, not bacon bits. Honestly don't use either.

>>9079780
You mean when did it all go right. When I stopped caring. I found something good. But I'm not supposed to talk about it.

>>9079447

At a lot of grocery stores you can get bulk packs of bacon scraps and ends for real cheap compared to strips. It freezes well, and freezing it actually makes it easier to deal with if you're making bacon bits or rendering it for fat.

I can get a 3 pound brick of scraps for $7, and it's pretty good quality bacon too. Strips of the same brand are $12 per pound.

I freeze the whole thing into a brick, slice chunks off, and then dice em up.

You can also sometimes find a pretty good amount of strips that didn't pass QC because they're a little thick or thin, or came apart, or vary slightly in thickness. I will sometimes pick these out for sandwiches, and then wrap what's left in a plastic wrap brick and freeze.

>>9079457
what is that chicken?

>>9079447
>not curing your own bacon with a $2.99/lb slab of pork belly from an asian market by letting it sit in your refrigerator for 2 weeks after rubbing it with salt, sugar and sodium nitrite, then smoking it (or not).

I pity you, corporate cuck.