Can’t or won’t eat pork for religious or health reasons? Nowadays, there is a solution to almost every dietary restriction on the planet. And, sometimes it takes a negative to create a positive.
After a bad meetup with a slice of turkey bacon in a restaurant, Howard Bender decided to cater to his picky belly and his lifelong love of beef. If the iconic over-sized American turkey could make a dent in the food industry and the public’s perception of what breakfast bacon is all about, Bender was certain he could throw some good old American beef into the pot and come up with something healthier than pulverized, processed porcine products and a lot tastier than tired poultry.
Enter the new pig-less, all beef and all American product: Schmacon. According to a company spokesperson, Schmacon™ is an all-natural, smoked, uniquely seasoned, crispy whole beef product. It’s easy to prepare, cooks in half the time of raw pork bacon and has less calories, fat and sodium. Schmacon can be used anywhere traditional bacon is used – as a breakfast protein, in side dishes and sandwiches, or as a topping.
Another plus about this product that I personally like is that while you can easily get lethally sick from eating under-cooked chicken or pork, the odds of severe illness from eating under-cooked beef are slim or next to none– unless the beef has been contaminated from an outside source.
Ergo, that’s why fine aged beef steaks and even hamburgers are generally ordered rare or medium rare; something you would NEVER do with poultry or pork
So, holy schmackeral! Hold the pig: hold the poultry. For your next breakfast, lunch SLT, appetizer, side dish or entree topping selection, reach for Schmacon, not bacon!
For more information on where to buy or how to order Schmacon, please visit http://schmacon.com/home/
Schmacon™ Wrapped and Stuffed Jalapeno Poppers
8 jalapeño peppers
6 oz. cream cheese, softened
4 oz. Cheddar cheese, shredded
½ teaspoon garlic powder
½ teaspoon smoked paprika or paprika
2 slices Schmacon, crisped and chopped fine
16 slices Schmacon, uncrisped
- Preheat the oven to 400 degrees F. Place parchment paper or a wire rack on to a baking sheet.
- Slice each jalapeño in half, lengthwise. Use a spoon to scrape out the seeds and membranes. The more you leave in, the spicier they will be. It is recommended to either wear gloves or wash your hands immediately after handling the jalapeños. (Do not rub your eyes!)
- Mix together cream cheese, Cheddar cheese and chopped Schmacon.
- Stuff each jalapeño half with an equal amount of the cream cheese mixture. Tightly wrap one slice of uncrisped Schmacon (or half if you would rather) around each jalapeño half and secure with a toothpick if necessary. Bake for 14-15 minutes, until the Schmacon reaches desired crispness. (Remember, Schmacon cooks faster than pork bacon.)