Post by: deadwoodbuck on February 27, 2014, 02:47:44 PM
Post by: h20hunter on February 27, 2014, 02:49:55 PM
I prefer a pan fry for crispness especially if I'm going to crumble it. I find less shrink factor in the oven and possibly a leaner end product because it cooks slower and renders more fat. Less mess in the over. Also, it depends on thichkness. I would buy some extra bacon and do both. You will have more to experiment with, additional to snack on.....win win.
Post by: NRA4LIFE on February 27, 2014, 03:20:03 PM
Post by: Goldeneye on February 27, 2014, 03:33:30 PM
Grill it. Tend to it the whole time to move it off the flames.
Got to agree with this. The best bacon I can make does come off my Traeger. Try it on the grill...
Post by: jackmaster on February 27, 2014, 03:41:48 PM
Post by: vandeman17 on February 27, 2014, 04:00:51 PM
Post by: wafisherman on February 27, 2014, 04:27:20 PM
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.
Post by: NOCK NOCK on February 27, 2014, 08:32:33 PM
Grill it. Tend to it the whole time to move it off the flames.
Got to agree with this. The best bacon I can make does come off my Traeger. Try it on the grill...
I want to try this. What temp & aprox. how long?
Post by: Goldeneye on February 27, 2014, 08:43:03 PM
Grill it. Tend to it the whole time to move it off the flames.
Got to agree with this. The best bacon I can make does come off my Traeger. Try it on the grill...
I want to try this. What temp & aprox. how long?
I have done it a couple ways. Both work fine. The first way makes it more crispy:
1st way is 300 deg for 15 min, flipped & uped temp to 325 deg for another 15 min.
2nd way is 45 minutes at 275 flipping about halfway through.
Post by: Houndhunter on February 27, 2014, 08:47:26 PM
Post by: Gamblin Guy on February 27, 2014, 08:49:19 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FIMG_9666.JPG&hash=1d4eef67ce53e3485e958ee1ec7d37f49f2584aa)
:drool:
Post by: deadwoodbuck on February 28, 2014, 08:12:47 AM
Post by: NRA4LIFE on February 28, 2014, 08:23:18 AM
Post by: magnanimous_j on February 28, 2014, 08:41:47 AM
One trick to keep it from sticking in the pan is to put it on cold on a cold pan and then heat it, slowly.
I like mine almost black.
Post by: Gamblin Guy on February 28, 2014, 03:06:36 PM
Looks like homemade Buckboard Bacon. Good stuff and easy to make.
Yep, just put another 16 pounds in the fridge to cure, will be smoking next weekend. This stuff is really easy to make, I don't buy bacon anymore unless I need it to wrap tenderloins.
Post by: Mike450r on February 28, 2014, 03:13:35 PM
Post by: Southpole on February 28, 2014, 03:30:54 PM
Candied bacon. Place on some sort of grating in the oven. 450 degrees.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.
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.
Post by: wafisherman on February 28, 2014, 05:28:27 PM
Post by: deadwoodbuck on March 04, 2014, 11:22:18 AM
Post by: wafisherman on March 04, 2014, 12:12:04 PM
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!