Makin' Bacon

[shel]

Originally Posted by castironchef

I prefer to bake my bacon (no jokes, please) on a cooling grid over a baking sheet. It keeps the bacon from getting too greasy and collects all that wonderful bacon fat on the baking sheet, where it can poured off for other uses.

That's my preference as well. I now either buy a piece of slab bacon and cut it myself, or ask the butcher to cut it to my desired thickness, which is between 1/8-inch and 1/4-inch depending on the intended use. I also start the bacon in a cold oven, cooking for about 20-miniutes depending on thickness and desired crispness. Putting the rack over a foil lined skillet or saute pan makes it easier to pour out the fat to either discard or save

shel

[phatch]

I tend to cook a pound at a time that way over a half sheet pan. Then I pour off the fat all at once. Leftovers are tightly bagged and refrigerated for later use. They reheat quicky in the microwave for breakfasts later in the week or for sandwiches, salads, or other cooking uses.

Phil

[shroomgirl]

so what are you using the bacon fat for?

[shel]

Originally Posted by shroomgirl

so what are you using the bacon fat for?

To add a little flavor to certain dishes without having to cook up a mess o' bacon to do so. Y'can add a spoonful or so for sauteing a mirepoix, for example, or for browning meat ...

shel

[Ma Facon]

Originally Posted by shel

That's my preference as well. I now either buy a piece of slab bacon and cut it myself, or ask the butcher to cut it to my desired thickness, which is between 1/8-inch and 1/4-inch depending on the intended use. I also start the bacon in a cold oven, cooking for about 20-miniutes depending on thickness and desired crispness. Putting the rack over a foil lined skillet or saute pan makes it easier to pour out the fat to either discard or save

shel

The topic suggests that "Makin Bacon" is a process in which bacon is created. Start with the belly (skin on) and brine it. Then wash it and hang the belly on a hook in a smoker, Smoke it SSSLLLOOOOWWWWWWWW With your favorite wood. Let it completely cool and slice with the skin on in your favorite cast iron pan. Enjoy with the crispy skin. WOW...........

[phatch]

bacon fat goes in the pot for the fat when I pressure cook beans, when I make refried beans or red beans and rice. I should probably use some next time I make chili too.

Phil

[Pete]

I was probably 10 or 11 before I had eggs cooked in anything other than bacon fat, other then when going out for breakfast (and then I never understood by restaurant eggs were always soooo bland). Also not possible to make skillet fried potatoes without bacon fat. My parents also always popped popcorn in bacon fat, that way you never needed any butter to flavor your popcorn, just some salt.

Oh the joys of bacon fat!!!!!!!!!!!!

[Waltwill6]

Super for the roux in soups such as cream of potato or clam chowder!

[link138]

BACON BACON BACON, i love it

we just bake it around 350 in a convection oven till done.