Let's talk bacon

(mike) #62

Next time. :sunglasses:

#63

I had to search to find this again to tell youā€¦ what a freaking awesome idea! I did this yesterday and will definitely make them again.

(mike) #64

I had them for dinner tonight. I think this will be a regular item in my keto arsenal.

(Ian Stavert) #65

On a recent podcast, and Iā€™m sure it was Carlā€™s method, was talking about how to bake bacon in the oven - he was using it on baking paper. Can anyone point me to this recipe or mention, because I think the temp of the oven is important for this. Thanks folks.

(brian) #66

It isnā€™t Carlā€™s method but you may want to check out http://baconmethod.com Dan Benjaminā€™s bacon cooking instruction site.

(mike) #67

This is basically the method I use, however I have always done it at 375. I believe Carl mentioned he uses parchment paper in the pan. I think that and the temp were the only differences. This is why I pick out the fattiest bacon I can find. The fatty parts comes out extra crispy when slightly cooled. I also use the paper towel to transfer them. I drain the bacon fat from the pan into a bowl and ave for potential later use.

(You've tried everything else; why not try bacon?) #68

There! All fixed . . . :grin:

(Susan) #69

I listened to that podcast as well @IanJS but now canā€™t remember which one it was when @Carl talked about it. Thought he said temp was 300 degrees but forget how long you are supposed to bake it. Do remember him saying to use parchment paperā€¦

(Rick) #70

15-20 minutes in the 300 degree oven, checking for doneness.

(Ian Stavert) #71

Hi Susan
Yes, he said use parchment paper. I tried it using 190C for about 20 minutes each side - I took a rasher as he suggested and doubled it over and then turned it over half-way - I only got to do 4 rashers.

Turned out OK.

Cheers

Ian

(Ernest) #72

I use a sheet/baking pan. Start in cold oven, set to 400 degrees.15 to 20 minutes. Depends on thickness of the bacon.
Sometimes I flip the bacon, sometimes I donā€™t.

Bacon
Bacon.jpg2138Ɨ2851 1.64 MB

#73

Just to add in a different temperature = ) I bake mine at 375 for however long it takes (~15-20 min usually, it will vary depending on thickness). I check it every so often. I also start with a cold or still warming oven. And I line my pans with foil. I save the ā€œbacon nectarā€ too of course. The worst thing you can do is forget it too long! That makes me sad. I fold in half or lay it flat depending.

(Jordan) #74

We also do ours at 375. And I think the cold oven is key, although Iā€™ve never tested it.

Iā€™ve never tried folding it in half. Is that just to get more bacon on a tray?
Or to make it thicker?

(Stephanie Tebbs) #75

Last night I was opening the fridge while my husband was carrying the mason jar of bacon grease. Fridge door opened too wide and hit the mason jar out of my husbandā€™s hand. Bacon grease all over the floor. RIP bacon grease. I shed a tear.

Now we have an urgent need to cook up all the bacon and get our grease stores back.

(Liz ) #76

Trigger warning next time, please! The horror!!

(KetoCowboy) #77

The good news is that your floor is now losing weight without feeling hungry.

(VLC.MD) #78

I hope your tongue is OK.

#79

Both. I fold the thinner cut more often though. I also learned that the folded bacon made a better platform for the cheese and sour cream on my ā€œpotato skins without the potatoes.ā€

(Carolus Holman) #80

I twirl my bacon lengthwise, it allows for some crisping and cooks really nicely, 425 Fahrenheit for 18-20 minutes, sometimes longer for thicker pieces.:bacon::bacon::bacon:

(Ken) #81

For those looking for economy, your local butcher may be able to order you what is called 50/50 pork trim by the case. You can use it to make your own bacon, or just season it and roast pieces along with your meat for fat supplementation.