Cooking Bacon
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I've had rashers in Canada, England and the Irish Republic. It's all in what you order. "Back" bacon or rashers, there's usually a choice especially in tourists center. American bacon is the smokiest but, English bacon is smoked a bit. Canadian bacon is strictly "back" bacon and never smoked.
Bacon, to me, is an essential, up there with fresh air and clean water. When I turned 30, my coworkers pitched in together and gave me the gift of 30 pounds of bacon (15 applewood smoked, 15 pepper crusted). I wasn’t sure if they were expressing their love of me or were trying to kill me. Either way, joke’s on them, I’m still alive many years later.
As to cooking method, I can enjoy bacon nearly any way it is prepared, but I do prefer crispy edges with a bit of chew in the center. This works best with thick-cut bacon.
Canadian “bacon” is merely glorified ham. It’s nice, but it’s not bacon.
As to cooking method, I can enjoy bacon nearly any way it is prepared, but I do prefer crispy edges with a bit of chew in the center. This works best with thick-cut bacon.
Canadian “bacon” is merely glorified ham. It’s nice, but it’s not bacon.
I think back bacon/rashers would be a lot better if it were prepared and smoked like American bacon. I usually trim American bacon to reduce some of the fat.
And this is also how Brits do it properly. The bacon should be allowed to sweat its own grease, and if it becomes brittle, it's been overcooked. My personal favourite for a bacon sandwich or a full Irish breakfast is smoked middle, but streaky and unsmoked I prefer for covering a dry bird like a pheasant in the oven, for example. The cooked rinds I cut off before serving and leave out in the garden for Doreen Gray, a neighbour's cat.
The most important thing to me is to buy bacon with the most fat . I always check the little package window .
I love to fry liver & onions in bacon grease
Just a whiney peripheral point , bacon doesn't seem to produce as much grease as it did when Mom would make bacon & eggs . I think producers (either willingly or forced by regulation) are raising pigs that are too lean......,,,
I love to fry liver & onions in bacon grease
Just a whiney peripheral point , bacon doesn't seem to produce as much grease as it did when Mom would make bacon & eggs . I think producers (either willingly or forced by regulation) are raising pigs that are too lean......,,,
On the majority of Sundays, I cook up 2.5lb of bacon and we use it throughout the week. I cut the strips in half and used to cook them in a large skillet. The cleanup and time-consuming nature of doing that many rounds of cooking never bothered me... until it did. I have found that as long as I keep an eye on it, I can do sheet pans in the oven and the bacon is still terrific. Chewy and smoky goodness.
I wrap it around my suppressor and let go about 60 rounds.
This is America after all.
This is America after all.
Cook it in the pressure cooker, along with brussel's sprouts and other veggies and pasta, to make Mini Cabbage & Bacon Soup.
Tip for cutting bacon in half: use kitchen shears while still in the package.
Saves time and clean up. Cut into thirds for the perfect size to wrap cocktail sausages (then cover with brown sugar, a pickled jalapeño slice if feeling spicy, and bake for pig candy).
Smoked bacon thats drizzled with honey and tossed in jerk seasoning is the way i do it. Another method i do is big pot on the stove with some cheap bourbon and mesquite seasoning. Both are equally delicious
While I enjoy bacon, my breakfast meat of choice is sausage, either patties or links. But with that said if Im cooking bacon its usually just for me and I cook it in a cast iron pan on the stovetop. I save the grease for other dishes I’ll make. If Im unfortunate enough to be tasked with feeding many people, then it’s cooked in the oven. Either way, I always get my bacon from the butcher section of my grocery store. Thick cut and fresher than the packaged stuff.
And now Im wondering why I didn't get bacon and eggs yesterday for breakfast….the cruellers I had are good buuut, bacon
And now Im wondering why I didn't get bacon and eggs yesterday for breakfast….the cruellers I had are good buuut, bacon
Pour bacon grease over tater tots with bacon, cheese, sour cream ,ranch dressing and powdered ranch,chives ......pure tailgating football season
I'm going to try the pellet smoker when I get a rack for my cookie sheet so the grease can drip off. I read 225 deg for 15-20 minutes.
Ive been growing beef for a couple decades. I've done it every way. We have a smokehouse on the property.
But, im one of the few who agree with Gordon Ramsey. The best way to cook a steak is heavily salted in a searing hot non stick or iron pan on the stove top. Gas or electric doesn't matter.
Ive worked too hard on making great tasting beef. Seasoning other than salt (maybe black pepper) ruins the flavor. Charcoal grilling also heavily affects the beef taste.
Controversial I know, but that's my take.
Oh, as far as bacon, im a stovetop guy. Or microwave in a pinch.
My wife won't allow over cooking bacon. She's also afraid of deep or shallow frying on the stove. Its a splattering grease thing.
My wife won't allow over cooking bacon. She's also afraid of deep or shallow frying on the stove. Its a splattering grease thing.
I want to taste the grass when I eat beef. So....not controversial at all. Not a fan of finishing with grain and I can thoroughly enjoy, when I can find it, beef from an older steer. I'm a fan of A-1 but, only on the side to dip an occasional bite into. Everyone to their own taste. A standing rib roast requires a bit of au jus on the side for me. If it's rated as Prime....so much the better. "Prime rib" in stores is rarely "Prime", only mislabeled as such. And, apparently doing such is not a fraud any longer. Consumers can be sooooo gullible.