Cooking Bacon - Pro tips

January 22, 2023, 08:45 AM

Expert308

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.

January 22, 2023, 09:49 AM

RogueJSK

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.

January 22, 2023, 09:51 AM

KSGM

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,

January 22, 2023, 10:03 AM

gw3971

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!

January 22, 2023, 10:23 AM

Hound Dog

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.

January 22, 2023, 02:16 PM

SigSentry

^ 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.

January 22, 2023, 04:26 PM

mholmes

Smoked bacon for the first time on the BGE today. 225 degrees for 2 hours. All I can say is, out freaking standing.

January 22, 2023, 05:25 PM

SIGnified

quote:
Originally posted by mholmes:
Smoked bacon for the first time on the BGE today. 225 degrees for 2 hours. All I can say is, out freaking standing.

January 22, 2023, 07:21 PM

NavyGuy

quote:
Originally posted by Expert308:
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.

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.

January 22, 2023, 07:32 PM

chellim1

Electric skillet.

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-rduckwor

January 23, 2023, 06:46 AM

Bassamatic

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.

January 23, 2023, 01:33 PM

radioman

quote:
Originally posted by SIGnified:
quote:
Originally posted by V-Tail:
quote:
Originally posted by SIGnified:

The reason the water is used, is to maintain the temperature at 212° for 5-15 minutes on the bacon to reduce proteins that only breakdown at narrow and specific temperature range.
How much water do you use? Enough to cover the bacon? More? Less?

I like bacon on the crispy side, but not brittle.

I don’t like it brittle either… That’s way overdone in my book.

I think the rule of thumb here is that more water equals less chewy. I like a certain chewiness to my bacon, but removing a fair amount of it is an amazing process!

I tend to use good bacon that’s thicker than Oscar Meyer store-bought. I also prefer uncured bacon over cured; however, in the photos above you can see all the sugar left in the pan from cured bacon. (I’ve also use the Costco 2 pound bacon packages as well. I’m currently using the local butcher but it’s all cured.)

The amount of water is somewhat variable. I have found depending on the thickness of the bacon (we have an instant hot water tap that I use at the sink) to add enough water to cover probably about half the side/thickness of the bacon, maybe a little bit more.

(I’ve probably cooked 75-100 pounds/pans of bacon in the last five or six months easily. I’ve dialed it in for my oven.)

And lastly, I never said that’s was for everybody. Only those who really care about their bacon!

wow, this is awesome info. Never knew about this.

January 23, 2023, 02:17 PM

Gustofer

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.

January 23, 2023, 02:20 PM

old dino

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.

January 23, 2023, 02:31 PM

MikeinNC

quote:
Originally posted by mholmes:
Smoked bacon for the first time on the BGE today. 225 degrees for 2 hours. All I can say is, out freaking standing.

Wait what?

I’m gonna have to try that

January 23, 2023, 02:37 PM

smschulz

quote:
Originally posted by MikeinNC:
quote:
Originally posted by mholmes:
Smoked bacon for the first time on the BGE today. 225 degrees for 2 hours. All I can say is, out freaking standing.

Wait what?

I’m gonna have to try that

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.

January 23, 2023, 02:40 PM

SIGnified

quote:
Originally posted by smschulz:

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.

That is a PRO-TIP!!! 100%

January 23, 2023, 03:17 PM

HRK

quote:
Originally posted by mholmes:
Smoked bacon for the first time on the BGE today. 225 degrees for 2 hours. All I can say is, out freaking standing.

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..