Homemade bacon

[Buck]

Originally Posted by rockymtnchief

One plate??? That's just an appetizer for my bacon dinner!

Only 9 pieces of bacon can fit on my tray at one time or else I would make the whole package.

[Jenson71]

Originally Posted by Buck

When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.

It literally melts in your mouth.

Never heard of that. Thanks. I'll have to try that next weekend.

[Buck]

Originally Posted by Literature

Never heard of that. Thanks. I'll have to try that next weekend.

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.

[lewdog]

Originally Posted by Buck

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.

What are you wearing?

[Dave Lane]

Originally Posted by Buck

When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.

It literally melts in your mouth.

Does it make a mess in the oven?

[mnchiefsguy]

Originally Posted by Dave Lane

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.

[crispystl]

Originally Posted by mnchiefsguy

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.

[Buck]

Originally Posted by Dave Lane

Does it make a mess in the oven?

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.

Originally Posted by mnchiefsguy

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.

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.

[mnchiefsguy]

Originally Posted by Buck

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.

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.

[Fire Me Boy!]

Originally Posted by KCUnited

I've never cured pork belly, but I cure pork loin into back bacon often. It's a 5-7 day cure, I've never used pink salt, I use Tender Quick. I smoke it at 150 degrees to around 145/150 internal.

Hmm. CI says not to use Tender Quick, but they don't say why.

[KCUnited]

Originally Posted by Fire Me Boy!

Hmm. CI says not to use Tender Quick, but they don't say why.

There are several pink salt/tender quick debates all over the Internet. I use tender quick out of convenience of availability and have always been happy with how my cures have turned out.

[Fire Me Boy!]

Originally Posted by KCUnited

There are several pink salt/tender quick debates all over the Internet. I use tender quick out of convenience of availability and have always been happy with how my cures have turned out.

I bought a pound of pink salt on Amazon. That should last me about 400 pounds of meat.

[lewdog]

If you have extra and would like to donate to feed the children, you could send me some and I would take care of your donation.

[Fire Me Boy!]

I'll be starting my cure tomorrow. I didn't order quite enough maple sugar, but I added some grade B dark amber real maple syrup to some sugar (like you would for homemade brown sugar) and did a side-by-side taste comparison and feel confident it'll taste great. So next Sunday I should be smoking my pork belly and have an 11-pound slab of bacon!

[Buck]

Thank you for reminding me of bacon. I was getting hungry. Now I know what I'm eating.