I’m not sure there is anything in this world more pleasurable to eat than well prepared bacon on a Sunday morning. For me, it’s smoked with cracked pepper, lightly drizzle some local honey and bake it in the oven at 400 degrees until crisp. I ate Nueske’s bacon once and went into a blissful bacon coma.
I invite any bacon prep, brand or anything bacon related to be shared here!
One could argue that bacon nullifies the other wonders of the world and is itself the sole wonder of the world. For me it is a smoky thick cut fried up in a cast iron skillet.
First of all, why did I associate this thread right away with cdnbacon?
If your local store has Beeler's Bacon, give it a try. It's the thick cut and really good.
Also, drink of the day ..... take Maple Whiskey (I prefer Knob Creek) mix with Orange Juice and garnish with a piece of bacon. I typically put the bacon in the glass as you get the bacon flavor in the drink. Good way to start the day!
1B283BAD-18E6-4ABD-BD60-9E047EF379E2 (resized).jpegQuoted from Darcy:1 piece of Toast, Peanut Butter, topped with 3 strips of Bacon. Yum!
Elvis is that You.
I have to say though, and this may offend some… I just don’t like bacon that is too crispy.
I need just a little bit of chewiness on it. Certainly don’t want it uncooked, as thats just nasty, but there’s definitely a sweet spot in between there.
Quoted from Yoko2una:You haven’t lived until you’ve made yourself a bacon explosion.
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I used to make them every year for Thanksgiving; fun little project.
Yeah there is really nothing like bacon. A perfectly grilled prime ribeye comes close. Once you learn to bake bacon instead of pan frying, you never go back.
Quoted from John_I:Yeah there is really nothing like bacon. A perfectly grilled prime ribeye comes close. Once you learn to bake bacon instead of pan frying, you never go back.
Whats the difference? Taste, texture, crisper?
Quoted from Brewchap:Whats the difference? Taste, texture, crisper?
To me the big difference is that it cooks more evenly even if it curls. Everything including the fat gets done to a nice crisp whether it's touching the pan or not. So yes, the texture and crispness are more easily controlled without burning. I cover a cookie sheet with either aluminum foil or parchment and cook the bacon on top at 400° for around 10 minutes plus or minus depending on thickness.
This is my go to bacon. Put foil on a cookie sheet and lay the bacon flat in a 350deg oven. Flip it at 20 min and again at 40min. Then one sheet gets covered in brown sugar and they both go back in for another 15-20 min. We each the regular bacon with our meal, and I cut up the candy bacon into pieces and snack on it for days.
Take Johnsonville bratwurst and cut into them into 1/3’s. wrap each piece in bacon and bake in the oven at 350.
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