How do you cook bacon?

[Zincubus]

I love the taste of crispy bacon fat but I like the bacon to be nice and tender so it's a constant battle to get the timing right . I'm always wary about over cooking bacon and having it tough like hard cardboard but I'm wary about it not being cooked through ... I've started cutting the bacon fat off and leaving it in the pan for longer so it's nice and crispy ...

[Zincubus]

Oh wow that's weird how in the world do you make soggy microwave bacon?!? If you cook it for like 30 seconds is nice and crispy which is why I like it so much it's never ever soggy Lol. That's funny that she somehow found a way to make it soggy.

So 30 seconds in the microwave gives you crispy bacon !?

I'll try it this morning .... I'm sure I've tried it before and it was just soft and soggy but I can't imagine cooking it for less than 30 seconds so maybe I was giving it too much time ??

[Zincubus]

I buy it pre-cooked, wrap it in a paper towel, toss it in the microwave, and enjoy.

How long for one slice ... Do you add time per slice ??

[AlexisFitzy]

So 30 seconds in the microwave gives you crispy bacon !?

I'll try it this morning .... I'm sure I've tried it before and it was just soft and soggy but I can't imagine cooking it for less than 30 seconds so maybe I was giving it too much time ??

Yupp you have the get the bacon that's specifically for the microwave though because it's already cooked. I feel like people may be trying to cook raw bacon in a microwave which would give you nasty soggy uncooked bacon lol. The pre-cooked bacon meant for the microwave is pretty fool proof. Depending on how many slices your trying to cook and the wattage of your microwave it's a whole lot easier burning it than having it be soggy. And to answer your other question it's good to check on it just to make sure it doesn't burn because it will haha 5 seconds could be the difference between perfect bacon and burnt bacon. But once you cool enough of it you get a good feel for how your microwave works with hope you get good results. It's much easier than frying it and you don't have to mess up any dishes just lay it on a paper towel, toss it afterward, and enjoy your yummy should be crispy bacon

[Zincubus]

Yupp you have the get the bacon that's specifically for the microwave though because it's already cooked. I feel like people may be trying to cook raw bacon in a microwave which would give you nasty soggy uncooked bacon lol. The pre-cooked bacon meant for the microwave is pretty fool proof. Depending on how many slices your trying to cook and the wattage of your microwave it's a whole lot easier burning it than having it be soggy. And to answer your other question it's good to check on it just to make sure it doesn't burn because it will haha 5 seconds could be the difference between perfect bacon and burnt bacon. But once you cool enough of it you get a good feel for how your microwave works with hope you get good results. It's much easier than frying it and you don't have to mess up any dishes just lay it on a paper towel, toss it afterward, and enjoy your yummy should be crispy bacon

That makes sense .. Thanks ... Not sure I've ever seen cooked bacon though ... I'm in the Uk !?

[Monty's_Mom]

I need to cook 2 lbs at a time with the members in this house! I use a large electric flat non-stick skillet at home. It has a grease catcher and I like to save the grease for making bread. It adds a nice touch to grilled or broiled asparagus too.

Now how many make their own bacon? It is just slightly more expensive than the cheap crap and much cheaper than expensive thick cut bacon. Pork bellies are usually $5/lb here. I have made corned venison then smoked to make something similar to pastrami too, that was amazing.

Curing


Smoking in the old smoker. I now have a Bradley Original.


Cooking


I only use kosher salt and sugar to cure, it is safe as long as the amount is increased to at least 10% weight of the weight of the meat. It doesn't keep the meat a pink color but the taste is amazing.

Here is the corned venison, being sliced after being smoked and thoroughly cooled. I use saltpetre when corning meat. Measurements have to be precise using it but the bag I got will last long enough to pass onto my children.


Homemade Reuben sandwiches!

[mikesmelly]

I need to cook 2 lbs at a time with the members in this house! I use a large electric flat non-stick skillet at home. It has a grease catcher and I like to save the grease for making bread. It adds a nice touch to grilled or broiled asparagus too.

Now how many make their own bacon? It is just slightly more expensive than the cheap crap and much cheaper than expensive thick cut bacon. Pork bellies are usually $5/lb here. I have made corned venison then smoked to make something similar to pastrami too, that was amazing.

Curing


Smoking in the old smoker. I now have a Bradley Original.


Cooking


I only use kosher salt and sugar to cure, it is safe as long as the amount is increased to at least 10% weight of the weight of the meat. It doesn't keep the meat a pink color but the taste is amazing.

Here is the corned venison, being sliced after being smoked and thoroughly cooled. I use saltpetre when corning meat. Measurements have to be precise using it but the bag I got will last long enough to pass onto my children.


Homemade Reuben sandwiches!

Can I come over to your house?