First, there were reports that a global pork shortage was imminent . Readers freaked out, we planned to stock our refrigerators with Oscar Mayer, and speculation began that bacon could become the next caviar . Not so fast. Fast forward a couple of months and there appears to be such a surplus that people have started to incorporate it into…Jell-O .
We’ve kept relatively quiet as bacon was mentioned as an ingredient in everything from martinis to cookies  (we’ll admit the latter looks pretty good). But we’re drawing the line here. A crispy, oily, fatty meat being used to flavor the slippery, fruity dessert that defined many of our childhoods? It’s time to take a stand and declare that enough is enough.
Instructables user “Canida” is kind enough to include a step-by-step recipe . The author goes on to describe it as “a surprisingly edible piece of concept art” before admitting that it was not a crowd or judge favorite at the 2012 San Francisco Bacon Takedown. No shit. The creation is nothing more than a jiggly abomination, an insulting combination of flavors and textures. Then again, that’s just our opinion. Your thoughts?
Try out these (edible) recipes with bacon on Food Republic: