The Thick, Crispy Bacon Thread

replicant_argent · 11-11-2008, 08:28 AM

I am a convection oven guy, 325 or 350, on parchment paper, even cooking, sometimes with some cracked pepper pressed in on assembly, and brown sugar at the finish.

Ahhh.. Bacon, one of the Foods of the Gods.

croatan · 11-11-2008, 08:38 AM

Quote:

Originally Posted by replicant_argent

I am a convection oven guy, 325 or 350...

I've been doing that recently as well, but on something like a cookie drying rack over a cookie sheet so that the grease drips off the bacon and collects in the bottom cookie sheet.

68TriShield · 11-11-2008, 08:41 AM

We get it cut to order at Mount Airy Locker Company.Nothing even comes close

VirtualSmitty · 11-11-2008, 08:46 AM

Quote:

Originally Posted by 68TriShield

We get it cut to order at Mount Airy Locker Company.Nothing even comes close

You haven't tried Raisin's homemade bacon. O-M-G

68TriShield · 11-11-2008, 08:54 AM

Quote:

Originally Posted by VirtualSmitty

You haven't tried Raisin's homemade bacon. O-M-G

This is true Joe,someday maybe

Mister Moo · 11-11-2008, 09:16 AM

Quote:

Originally Posted by VirtualSmitty

You haven't tried Raisin's homemade bacon. O-M-G

Raisin is proving to be a regular renaissance man. Bacon too. Who knew?

SvilleKid · 11-11-2008, 11:32 AM

I guess I'm just a poster child for poor eating habits! I prefer my bacon about 40-50% fat. Just love the crisp of the fat. But then again, I also fry the fat from fresh ham to a crispy state and eat it out of the frying pan.

Being from the south, and being my momma's boy, I use a large non-stick pan about half the time, simply to collect the grease for later cooking needs. When I have enough grease put back, I have a big griddle that takes the place of two burners on the Jenn-Aire that allows me to cook about a pound of bacon at a time. After cooking, I can de-glaze the griddle and it's ready to go again.

I don't usually eat the bacon straight from the pan, Dan, but I have been known to let it sit about long enough to just touch the paper drain towel

I used to love Hormel Black Label, but they started putting so much sugar in the process that it became almost impossible to fry to a crisp state without it burning the sugars black. I'm a bargain price hunter, but I check the inspection window on EVERY package I buy (yes, I'm the one mangling all those packages of bacon). If it's on sale, and it passes the test for lean to fat desires, and isn't all crooked and jacked up, I will buy a dozen packages at a time.

Mister Moo · 11-11-2008, 12:11 PM

Quote:

Originally Posted by SvilleKid

I guess I'm just a poster child for poor eating habits!

You have come to the right place.

Quote:

I used to love Hormel Black Label, but they started putting so much sugar in the process that it became almost impossible to fry to a crisp state without it burning the sugars black.

Zakly. The sugar treated pork products have gone over the top. I gave up on them a long time back. I simply cannot risk burned bacon. It is too sad a thing to see.

dunng · 11-11-2008, 12:15 PM

I'm a big fan of this McArthur's Applewood Smoked Sliced Bacon (LINK)... it is YUMMY!

11-11-2008, 08:50 AM

Alina can cook bacon perfect! She used to do the whole lay one strip out at a time thing. Now she can just put the whole package in the pan and it comes out crisp and perfect every time. PLUS it's "curly", don't know why it's better this way it just is. She also puts it on paper towels and "dabs" with a paper towel before it hits the table.

When I was a kid my dad went halves on a butchered pig. THAT was the BEST bacon ever!!

Why did you have to start this thread? Now I just HAVE to have some bacon!

I love it! It's like crack when done right!

12-20-2008, 03:27 PM

Cook it like grandma used to,,dip the bacon in flour and then sprinkle pepper and other spices. mmmmm gooood!!

11-11-2008, 08:28 AM	#1
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: The Thick, Crispy Bacon Thread I am a convection oven guy, 325 or 350, on parchment paper, even cooking, sometimes with some cracked pepper pressed in on assembly, and brown sugar at the finish. Ahhh.. Bacon, one of the Foods of the Gods.

11-11-2008, 08:41 AM	#3
68TriShield Got Torque? Join Date: Oct 2008 First Name: Dave Location: Maryland Posts: 7,195 Trading: (40)	Re: The Thick, Crispy Bacon Thread We get it cut to order at Mount Airy Locker Company.Nothing even comes close

11-11-2008, 11:32 AM	#7
SvilleKid Yes I am a Pirate Join Date: Oct 2008 Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W Posts: 2,776 Trading: (52)	Re: The Thick, Crispy Bacon Thread I guess I'm just a poster child for poor eating habits! I prefer my bacon about 40-50% fat. Just love the crisp of the fat. But then again, I also fry the fat from fresh ham to a crispy state and eat it out of the frying pan. Being from the south, and being my momma's boy, I use a large non-stick pan about half the time, simply to collect the grease for later cooking needs. When I have enough grease put back, I have a big griddle that takes the place of two burners on the Jenn-Aire that allows me to cook about a pound of bacon at a time. After cooking, I can de-glaze the griddle and it's ready to go again. I don't usually eat the bacon straight from the pan, Dan, but I have been known to let it sit about long enough to just touch the paper drain towel I used to love Hormel Black Label, but they started putting so much sugar in the process that it became almost impossible to fry to a crisp state without it burning the sugars black. I'm a bargain price hunter, but I check the inspection window on EVERY package I buy (yes, I'm the one mangling all those packages of bacon). If it's on sale, and it passes the test for lean to fat desires, and isn't all crooked and jacked up, I will buy a dozen packages at a time. __________________ Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975.

11-11-2008, 12:15 PM	#9
dunng MassHole Join Date: Oct 2008 First Name: Greg Location: MassHole Posts: 4,719 Trading: (59)	Re: The Thick, Crispy Bacon Thread I'm a big fan of this McArthur's Applewood Smoked Sliced Bacon (LINK)... it is YUMMY! __________________ MassHole Banter

11-11-2008, 08:50 AM	#10
ahc4353 Guest Posts: n/a	Re: The Thick, Crispy Bacon Thread Alina can cook bacon perfect! She used to do the whole lay one strip out at a time thing. Now she can just put the whole package in the pan and it comes out crisp and perfect every time. PLUS it's "curly", don't know why it's better this way it just is. She also puts it on paper towels and "dabs" with a paper towel before it hits the table. When I was a kid my dad went halves on a butchered pig. THAT was the BEST bacon ever!! Why did you have to start this thread? Now I just HAVE to have some bacon! I love it! It's like crack when done right!

12-20-2008, 03:27 PM	#11
Cigary Guest Posts: n/a	Re: The Thick, Crispy Bacon Thread Cook it like grandma used to,,dip the bacon in flour and then sprinkle pepper and other spices. mmmmm gooood!!