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| Stop Talking, Start Doing |
I go 375° for 22 minutes in my Ninja toaster over. Flip half way through. Perfect every time. _______________ Mind. Over. Matter. | |||
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Member |
I used to use a skillet on the stove. It was always a messy PITA, but it was the way I learned to do it. Then I picked up a cheapie electric griddle and that worked a LOT better. Still splatters some, but the bacon comes out better and more consistent. That griddle didn't make the trip when I moved interstate a couple months ago so I've been bacon-less for that long. I need to try out the oven method. | |||
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Fighting the good fight |
You definitely should. It not only removes the splattery mess and makes for easy cleanup, it also eliminates the need to stand at the stove/griddle and babysit it. You can stick it in the oven, set a timer, and go do other things until the timer goes off. | |||
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| Member |
If not cooking in the oven, a shirt is highly recommended. Edit: I see now that Pal had already shared this nugget. Bears repeating anyway, I guess.This message has been edited. Last edited by: KSGM, | |||
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| hello darkness my old friend  |
Water? That's interesting. The pan foil and water seems like a lot of work. 400 degrees and 8 minutes for my air fryer. Perfect! | |||
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Official Space Nerd |
Instead of a frying pan, I use a deep cooking pot - like I use for spaghetti. The high walls catch most of the stove top splatter. I also cut the entire pack of bacon strips in thirds (before I start peeling off strips to cook). It is much easier than managing the entire long strips of bacon. You just have to be careful not to burn yourself on the walls of the pot - long tongs help with this. Fear God and Dread Nought Admiral of the Fleet Sir Jacky Fisher | |||
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Member |
^ yep, slow render to get the lard after. The bacon is just the reward for your patience. I do like uncured Applegate. But as this is regarding professional commercial kitchen methods, the oven is probably the most practical method.  | |||
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| Member |
Smoked bacon for the first time on the BGE today. 225 degrees for 2 hours. All I can say is, out freaking standing. | |||
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Fire begets Fire |
 "Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein | |||
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| A teetotaling beer aficionado  |
We usually do it in the oven similar to what's been posted, but if my Weber grill is fired up I will sometimes use either a cast iron skillet or a flat griddle made for the grill and put it right on the grate. It get's plenty hot although you've got to work with regulating the temperature as it doesn't change immediately if you turn down the gas. Splatter's not an issue but there's still the griddle to deal with. Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves. -D.H. Lawrence | |||
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| Lawyers, Guns and Money  |
Electric skillet. "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." -- Justice Janice Rogers Brown "The United States government is the largest criminal enterprise on earth." -rduckwor | |||
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Happily Retired |
Over the years I've tried pretty much all the suggested ways to cook bacon, oven, microwave, iron skillet. There is only one way that delivers little to no cleanup with great tasting bacon. Electric skillet.  .....never marry a woman who is mean to your waitress. | |||
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| Ignored facts still exist |
wow, this is awesome info. Never knew about this. ---------------------- Let's Go Brandon! | |||
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| Staring back from the abyss  |
Stove top cast iron here. Slow cooked on low and it doesn't splatter. It can take awhile to get to the perfect done chewiness, but that's what I do. I also cut it in half. The smaller pieces fit into my #5 Griswold perfectly. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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| Banned for showing his ass |
Though I have a culinary background, guess I am not sure what a bacon expert is ... Have tried all the above methods for cooking bacon, and though each have their individual methods depending on a person's preference, I have found that the old school way of cooking bacon on cast iron (pan or griddle) is our family's preferred method. | |||
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semi-reformed sailor |
Wait what? I’m gonna have to try that "Violence, naked force, has settled more issues in history than has any other factor.” Robert A. Heinlein “You may beat me, but you will never win.” sigmonkey-2020 “A single round of buckshot to the torso almost always results in an immediate change of behavior.” Chris Baker | |||
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quarter MOA visionary |
Yep, pulled mine off yesterday. I have not bought store bought bacon in several months now. Once you smoke it your self - you will never go back. Buy a slab of pork belly, cure it 5 days +/- then smoke it to 145 degrees. I always slice some jalapeno to cure it and smoke it with too for good measure.  | |||
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| Fire begets Fire |
That is a PRO-TIP!!! 100% "Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein | |||
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| Thank you Very little  |
Welcome to the club, smoker bacon is da bomb, no grease, cook to whatever level you like.... Water Technique is interesting, we do not cook a lot of bacon indoors, generally I'll do a couple of Costco pounds on the Traeger. One pound gets devoured while the second is cooked for later..  | |||
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paradox in a box |
I think there is some confusion on smoking cured pork belly to make bacon or smoking bacon slices on the smoker to cook it. I've done the former a lot. I need to try the latter. These go to eleven. | |||
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