I do want to try and bake jowl. I’ve only been cutting it about 1/4" thick and frying it in a pan, then whipping up 6 eggs with HWC and cooking that. The eggs get really fluffy and delicious.
How do you cook your Bacon?
roxanne
(Roxanne)
#23
Thanks to what I learned on this forum, I now I use a large commercial baking pan and bake 2 pounds at once, folding the strips in half to fit them all on. I bake them at 375 for about 20 minutes, then flip, and bake for another 15 to 20 minutes until it’s the way I like it. I don’t use parchment or aluminum foil - I don’t find the clean up to be that difficult with the commercial pan. I pour off the bacon grease and save for other uses, although I usually have more than I can use so the dogs enjoy some on their kibble as well. Damn, now I want bacon!
jfricke
(Guardian of the bacon)
#24
You must be doing something wrong. 
I can barely keep it on hand.
Kristopher
(Kris Murdock)
#25
I want to try this method. How long would you cook a pound at this temp?
Rosemarie
#26
I haven’t timed it but i would estimate 45 minutes. I check it after 30 min then every 5 minutes. I also save all of my bacon grease aka liquid gold.
Sarah_Barnbrook
(Sarah Barnbrook)
#27
Most times it’s in my Whirlpool Crisp N Grill microwave. Love my crisping plate. I can cook perfect bacon and eggs in seven minutes.
julio
(Julio Araujo)
#28
I cook my bacon in bulk (2-3 lbs) in a griddle using a bacon press. And I save the bacon fat 
jfricke
(Guardian of the bacon)
#29
Working on my bacon fabric skills. Does anybody have any tips for getting the bottom to crisp w/o flipping it or is it just not possible? Cooked in the oven @350 for about 50 minutes total. Flipped @35 minutes.
jfricke
(Guardian of the bacon)
#31
BUTT bacon Jerky.
I buy this peppered butt bacon ( made from the “butt” which is really the shoulder) for $2.99/lb. It’s already cured and smoked, I put it straight onto the dehydrater for 6 hours.
tekgeek
(chris)
#32
I wrap my bacon around green sticks and bake them in the oven. Usually I cook them over a grill. http://i.imgur.com/Aec0roi.jpg. The meat is pork cutlets/temples cooked with worcestershire sauce, soysauce, and garlic powder.
tekgeek
(chris)
#33
Another way to cook bacon. I fry up a couple of pork center chops with garlic salt. When they are done I pull them off throw in diced bacon and cook for a few minutes, then about half an onion let that cook for a bit and then throw in green beans. I put the pork chops back in to warm them back up a bit. http://i.imgur.com/E4NfkWR.jpg
This recipe normally calls for sugar to be sprinkled over top which does make it taste good but its fine just like it is or with stevia.
also I don’t know how to post a picture on these forums other than a link.
brownfat
(Todd Allen)
#34
I put raw bacon into dishes like soups, stews, casseroles, quiche, etc. because it retains all of the fat. It also greatly reduces the formation of advanced glycation endproducts, aka AGEs, which are produced when pan frying bacon. AGEs are so named because of their correlation with accelerated aging through mechanisms such as degraded membranes especially mitochondrial. Having both metabolic syndrome and a genetic disease that trashes mitochondria trying to do everything possible to maximize mitochondria health has become an obsession.
Here’s a decent primer on AGEs
http://www.paleoplan.com/diseases-and-disorders/advanced-glycation-end-products-ages-and-you/
Aqua_chonk
(Stickin' with mammoth)
#35
This is the best thread EVER. (sniff!) I love you all!
(puts pork jowls next to Kerrygold on shopping list)
jfricke
(Guardian of the bacon)
#36
Aqua_chonk
(Stickin' with mammoth)
#38
I will not eat green eggs and ham. But sometimes green bacon is okay? Hmm.
katlupe
(Kathleen Lupole)
#39
What makes a commercial baking pan different or easier? I have been using a large cookie sheet, I used to use the aluminum foil for bacon, but changed to parchment paper. If I could save the grease from just the pan that would be good and save the parchment paper for other foods.