Bacon

Pork bacon

At the store: check the packages and select the meatiest bacon.

When ready to cook: Open the package and take out all the slices of bacon in one block.

With a sharp knife, cut the whole block of slices in half cross-wise. You will now have twice as many short slices. These shorter slices are easier to manage in the pan and to get them cooked evenly. Trim large areas of fat from the sides and ends of the slices. Wrap the fat scraps tightly in the bacon packaging, secure with a rubber band, and throw in the garbage can outside.

Place a large cast-iron or non-stick skillet on the stove and turn on the heat to medium. Lay as many trimmed slices in the cold pan that will fit without touching each other. Let the slices cook on the first side for a few minutes, then turn with a fork. Repeat cooking and turning until the slices are as done as you like.

Cover a large plate with three layers of paper towels. Lay the cooked bacon on the paper towels in a single layer to drain.

Under your sink you should keep an empty rinsed-out can from soup or tomatoes or beans. Now get out that can and put it in the sink. Cover the bacon pan handle with a potholder, grab the pan and take it over to the sink and pour the bacon grease into the can. (Grease/drippings should never be poured down the sink to avoid clogging the plumbing. Bacon grease will solidify completely within several hours. Drippings from cooking chicken may stay a bit liquid so be careful not to knock over the can.)

Return the pan to the stove and cook the remaining bacon in batches. (I recommend cooking the whole package of bacon in one session.)

Put the bacon grease can back under the sink. (When the can is eventually full, put it into a plastic bag [a newspaper bag, or a bread bag is good], twist the bag at the top of the can, pull the top of the bag back over the can, and secure the bag with a rubber band around the can. Take this carefully out to the garbage and put it in the garbage can right-side up.)

Refrigerate leftovers.

To reheat slices: warm in a pan on the stove; or put on a plate, cover with a paper towel, and microwave for a few seconds at a time until as hot as you like.

Turkey bacon

At the store: select a package without any large white bits appearing in the bacon slices – they could be bone or cartilage, which you don’t want to eat.

When ready to cook: Open the package. Place a large cast-iron or non-stick skillet on the stove and turn on the heat to medium. Lay as many slices in the cold pan as will fit without touching each other.

Place a large cast-iron or non-stick skillet on the stove and turn on the heat to medium. Lay trimmed slices in the cold pan so they are not touching each other. Let the slices cook on the first side for a few minutes, then turn with a fork. Repeat cooking and turning until the slices are as done as you like.

Cover a large plate with three layers of paper towels. Lay the cooked bacon on the paper towels in a single layer to drain.

Repeat with remaining bacon.

Turkey bacon is best served immediately. It gets rather hard and leathery when reheated so I don’t recommend cooking it ahead to serve another day.

Published in: on March 21, 2021 at 8:03 am  Leave a Comment  

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