cookin bacon

[Mike450r]

I like it fried but sometimes use a bacon weight to keep it from curling up.  Good quality thick cut bacon is the biggest hit at parties, Xmas, etc...  fry it up and let it cool and put it out with the other snacks, it is the first thing gone and people are bummed if they didn't get any.

[Southpole]

Candied bacon.  Place on some sort of grating in the oven.  450 degrees.

I use a cast iron grill that is flat on one side and grated on the other.  The grate allows the grease to run off.

before putting in oven, sprinkle with a little brown sugar or real maple syrup.

After about 5 mins, check, once it looks about halfway done, turn on the broiler to finish it from above.  Keep a close eye on it.  I like to use extra thick bacon and cooked well, but not yet crispy.

That's what I do, except I will also sprinkle some pepper on as well. If you don't want it in your oven you can cook it that way in the bbq. If you require extra crispy bacon, this may not work for you as the bacon never really gets crispy. Still, this one of my favorite ways to cook bacon. As for pan fried vs. oven for crispiness, if the bacon is on some kind of rack I can usually get it just as crispy in the oven as I can in the pan.

[wafisherman]

For rendering the fat and getting it crispy...note the part about broiling from above.  That last step gives you full control of how much fat you want cooked off and how crispy you want it. 

[deadwoodbuck]

Just an update from the bacon fudge man...I got a choice thick cut of apple smoked slab bacon.  I then cut it into small 1/4 to 1/2 in pieces.  I then slowly rendered the pieces down to a golden brown color in my iron skillet.  After making the basic fudge base I took that off the fire and added the 1 1/2 cups of the cut up bacon and some of the grease as well.  Mix em up and put em in the spring form pan.  Then I took it to work for unbiased opinions.  Good up front flavor of bacon, very creamy fudge base with the hint of apple smoke bacon flavor throughout, nice texture of the smooth fudge and crunchy bacon.  I think I have a wheel that will go nicely with my nephews new butcher shop opening.  Thanks guys for schoolin me on the ways of bacon.  Think I may try the candied bacon next just might be to sweet with not enough savory.  More fudge in the mix...

[wafisherman]

Just an update from the bacon fudge man...I got a choice thick cut of apple smoked slab bacon.  I then cut it into small 1/4 to 1/2 in pieces.  I then slowly rendered the pieces down to a golden brown color in my iron skillet.  After making the basic fudge base I took that off the fire and added the 1 1/2 cups of the cut up bacon and some of the grease as well.  Mix em up and put em in the spring form pan.  Then I took it to work for unbiased opinions.  Good up front flavor of bacon, very creamy fudge base with the hint of apple smoke bacon flavor throughout, nice texture of the smooth fudge and crunchy bacon.  I think I have a wheel that will go nicely with my nephews new butcher shop opening.  Thanks guys for schoolin me on the ways of bacon.  Think I may try the candied bacon next just might be to sweet with not enough savory.  More fudge in the mix...

sounds great!

If you don't want the candied bacon sweet, you can cut out the brown sugar (reduce amount or just don't use any).  Also, for the candied version, you can mix in maple syrup and\or a little fresh black pepper for good results.  It's bacon, so it will be good no matter what!