quote:

Originally posted by frayedends:
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.

Ya know now that I think of it - never actually smoked bacon (after creating it) either, might have to give that a try.
The problem might be for me waiting for it to get done.

George Foreman grill. Drains the bacon fat to be used later. Bacons are nice and crispy. You can find these at garage sale and thrift stores on the cheap. Make sure you get the ones with removeable plates to be washed in a dishwasher.

I tried the OP’s method and it worked well.

I am far from the grandmaster of bacon but I will enjoy it to the world's end.

Not sure if anyone here has tried it before but Kayne Prime steakhouse in Nashville slices a "huge", with emphasis on the "H", of slice fat-back and tosses it into their 2,000 F oven and pulls out a beautifully crispy, choice piece of bacon. And then to tops it with.......cotton candy!

Yes...its sounds like blasphemy...but it tastes like Heaven!

If they are still open and it's still on the menu...I highly recommend.

quote:

Originally posted by SIGnified:

I tried this exact oven process @ 380 w water for 25, turn then 5-10 more, and got great results.
It takes a little longer than a skillet BUT definitely a much easier clean-up.
Bacon crispness is perfect but not burned.

Thanks
Billy

quote:

Originally posted by frayedends:
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.

Oh no confusion, its easy to tell the difference in a pork belly and sliced bacon

You should try the smoked slow cooked bacon on your smoker, it's damn good, you can cook it floppy soft or crispy for bacon bits on salads and anywhere between.

Plus you can drink a cool beverage and have a cigar while doing it, just cook at least twice as much as you want, because the first batch won't make it more than a few minutes...

I need to try the OP's water method...

quote:

Originally posted by p113565:

I tried this exact oven process @ 380 w water for 25, turn then 5-10 more, and got great results.
It takes a little longer than a skillet BUT definitely a much easier clean-up.
Bacon crispness is perfect but not burned.

Thanks
Billy

Thank you Billy.

And to the others who are not afraid of the dihydrogen monoxide!

Now I wanna level up and make my own bacon.

^^^ Hat Tip