How do you cook your bacon?
- Thread starter Briansol
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Generally buy the 50 slice pack of pre cooked stuff from Costco, by the time you cook the raw stuff the price is fairly similar and this is just faster and easier.
50 cooked slices for $13-18 depending what is going on with pork prices
vs
About 15 slices per pound of raw bacon, 4lb pack (60ish slices) is usually $15-20
Admittedly the raw stuff is a little thicker and does taste better. But for chucking it on an egg sandwich or a burger it works perfectly.
Also love that it produces just enough fat left in the pan to cook 2 eggs then wipe it out with a paper towel and put it back on the burner to keep the seasoning on point
If I need to cook a bunch of raw bacon, I run it in the oven on a rack at 390, bacon fat smokes at 400, so factoring for temp variables, this is about as fast as i can cook it without it tasting like burnt fat... Need to keep an eye on it and flip or rotate as needed. Lower temps take longer obviously, but don't need as much attention.
I almost never cook raw bacon in a pan
Might need to try the poaching/boiling/deep frying method some time
50 cooked slices for $13-18 depending what is going on with pork prices
vs
About 15 slices per pound of raw bacon, 4lb pack (60ish slices) is usually $15-20
Admittedly the raw stuff is a little thicker and does taste better. But for chucking it on an egg sandwich or a burger it works perfectly.
Also love that it produces just enough fat left in the pan to cook 2 eggs then wipe it out with a paper towel and put it back on the burner to keep the seasoning on point
If I need to cook a bunch of raw bacon, I run it in the oven on a rack at 390, bacon fat smokes at 400, so factoring for temp variables, this is about as fast as i can cook it without it tasting like burnt fat... Need to keep an eye on it and flip or rotate as needed. Lower temps take longer obviously, but don't need as much attention.
I almost never cook raw bacon in a pan
Might need to try the poaching/boiling/deep frying method some time
Same as E except I use the really thick cut Dibecca bacon from Costco. Cut the pack in half, one pound per baking sheet lined with foil. 400F for 15 minutes on foil, turn, another 10-15 minutes. Pull, then let sit in its own oil for 2-3 minutes to soak it back up a bit for extra oily crispiness. So yum. No smoking off of fat. Maybe my oven doesn't hit 400 properly.
usually in the oven on parchment in a cookie sheet at 375. i don't like the bacon cooked until its super crispy i like a little give in it 
the girls like it crispy so it looks like turkey bacon.
the girls like it crispy so it looks like turkey bacon.
90% of the time I'm a baking sheet guy. Preferred method is actually on the upper shelf of the Traeger at 400. Started doing that, like B said, for Brussels sprouts, but with the pan of sprouts and diced onions below to catch all the fat, and then crumble the bacon on top afterwards. I'm a big breakfast guy, and normally cook a few days worth of bacon and/or sausage on Sunday and then again on Wednesday, and then make hashbrowns and an omelette or scrambled eggs each night. Sausage links/patties on the smoker are pretty great as well.
I grill it. Start it in the cast iron pan then let it crisp on the top rack where the meat missiles go. I slide the cast iron pan below it so the drippings don't start the grill on fire. No mess, no smell in the house and crispy bacon.
