Bacon, A love hate relationship
I love bacon always have always will. It is too salty, and it clogs my arteries. Today I use it to favor some recipes. Not too much, maybe a piece or two.
Generally, I cook two pounds at a time and freeze it. That lasts four or so weeks.
I use two cookie sheets, lined with tin foil, and a rack. This method keeps the bacon out of the fat and cleans up is easier. Rendering some of the fat helps ease the separation of the bacon.
I separate the bacon cook for about 5 or 6 minutes then flip it. Since I usually cook it a little more when I use it, I don’t try to crisp it during this stage.
When its done take the tin foil and dispose of it, most of the fat is here. I do pat the bacon with a paper towel to get most of the remaining grease. At this point I keep the bacon separated and put in the freezer to freeze individually. If you just put it in a baggie and freeze it, you end up with a big ball of bacon, very difficult to separate.
One of the kids eats a couple of pieces some mornings, I use a piece in my egg white omelet, and the rest seems gradually get used.
Sorry, I forgot to explain clean up. The racks are difficult to clean and were frustrating until it dawned on me to use a wire brush I used to clean the barbecue.
© 2016 T.K.Frawley.