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rad0909 t1_jdfuv8f wrote

Reply to comment by Odin4456 in I made damn near perfect bacon today. by JCP5887

Oven bacon is very effective and efficient but the best bacon Ive made is super slow cooked in a thick cast iron skillet. Cant be in a rush though.

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Odin4456 t1_jdfvdcq wrote

I’m about easy, consistent and as little cleanup/mess as possible. I used to cook 8 sheet trays of bacon a morning for breakfast and oven bacon is the way for me at home now. Lol you can always go the easiest route and microwave the sumbitches. You’d be pleasantly surprised how well it turns out. Only problem is you can only cook a few at a time

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tacknosaddle t1_jdfxy3f wrote

>as little cleanup/mess as possible

When the pan cools a bit but the bacon fat is still liquid throw a handful of oatmeal into the pan and get it all coated in that fat to remove most of it. Then throw it out in the yard for the birds and squirrels to get a bit of a high calorie treat. After that the pan cleanup is nothing.

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Odin4456 t1_jdg0hnn wrote

Or you save it in a mason jar and make stove top popcorn with it. Or use it to deep fry homemade French fries

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philthebrewer t1_jdg4cg2 wrote

I sop it with a paper towel, then put the paper towel in a jar in the fridge. Instant grill greasers.

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tacknosaddle t1_jdg4bnu wrote

Yeah, you can also use it to brown meat and vegetables when starting a braising dish. When they said they were looking for as little cleanup/mess as possible I figured they probably weren't the type to save it for stuff like that which is why I made that suggestion.

I'm the type that buys slabs of pork belly and makes my own so am definitely down with saving it for other use. I always get the skin on belly because a few squares of that skin is a great way to add a bit of fat & some smoke flavor to a soup or stew.

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Odin4456 t1_jdjkqyx wrote

Lol it was me. I can make good bacon in a cast iron or on a range top as well, but the time/effort/mess of that method isn’t usually something I’ve got time for. I also use it when I make sausage gravy to make my roux in the pot. Brown up the sausage, put some bacon fat in there and mix the flour in to a dough ball. Then I add my cream to proper consistency and taste

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the-denver-nugs t1_jdjh53g wrote

or just use aluminum foil and throw it away when your done?

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tacknosaddle t1_jdjndfv wrote

You'd just throw perfectly good smoked pork fat in the trash?

For shame...for shame....

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the-denver-nugs t1_jdjnzwf wrote

I'm single, not someone holding house parties smoking a whole pig lol.

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tacknosaddle t1_jdjvvgm wrote

Bacon is cured smoked pork belly, there's no smoking a whole pig required (though store bought bacon is usually just pork belly injected with smoke flavored salt water).

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OptionalFTW t1_jdhhbjy wrote

Just can't make enough. 3-4 slices at a time. Not worth it lol

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Odin4456 t1_jdjlopn wrote

Exactly! It is the best most intimate way to make bacon, but takes hours to make enough lol

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Zerowantuthri t1_jdg6jim wrote

Try adding some water. Not a lot but enough to just cover the bacon.

As the water boils it renders the fat. You let the water boil off and the bacon fat is left behind which then fries your bacon.

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