Cool. I usually have a thick-cut bacon and have to let it go closer to 24. If I buy really cheap, thin bacon, 20 is enough. I'm about to go make some at halftime.

Best way to make bacon. I learned that trick on Good Eats (Alton Brown).

Lol. Great post
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Well, what do you have if your friend steals two pieces of bacon?

Ten pieces of bacon and a dead body.

I learned it from someone on r/keto. That must be where they got it from.

I accidentally bought some baby bitch bacon (thin sliced) so I was able to get like 15 pieces on the tray compared to the 9 I usually get. I don't know wtf I was thinking. I think it was on sale for $1.50.

What are you wearing?

The bacon trials have begun.

Spice rub made up of maple sugar, Kosher salt, peppercorns, thyme, bay leaf and pink salt.

http://imageshack.us/scaled/medium/850/img3958f.jpg

I learned very early on you must have a fine tip and a very sharp knife for skinning the pork belly. This is not hard, but patience is a virtue.

http://imageshack.us/scaled/medium/5/img3959j.jpg

Leftovers (skin).

http://imageshack.us/scaled/medium/33/img3960s.jpg

I don't have a big enough pan to fit the whole pork belly, so I split it between two. Now, we wait. It'll sit in the fridge for the next 7-10 days and cure; I'll flip them every other day.

http://imageshack.us/scaled/medium/715/img3962i.jpg

Mmmmm, bacon.

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Does it make a mess in the oven?

I tried this method this week, and it was not messy at all. Once the bacon was removed, I carefully took out the foil, and there was no grease at all on the pan. Let the pan cool, gave it a quick rinse, and that was it. Oven looked good on the inside. I imagine some grease will wind up sizzling its way into the oven, but if you clean your oven semi-regularly, I imagine you would be fine.

I worked at the main dining hall of the college down here and they cooked ALL of their bacon that way, and I'm talking about a metric ****ing shit ton and there was never any problem. That's the way I always cook bacon. if you don't want to wait 24 minutes you can just put that shit on the bottom rack and turn the oven on broil too.

No, thats why you put foil on the cookie sheet, to collect the fat. Once you're done, there should be a considerable amount of bacon grease, which you can pour into a glass jar.
Hmm...sounds sorta messy unless you poured the bacon grease out first...I usually have a lot of grease and couldn't even think of taking the foil off unless I poured it into a jar.

Me too. Fat goes in a jar and then in the fridge for use later.

It certainly could have been messy, but the trash can was close by, so I basically took off the foil and slid it straight into the trash can.

Partially freeze it to cut it. Lots easier.

Or use a good meat slicer. I like this one:

http://www.amazon.com/Victorinox-12-...I1YWPTMB58APFT