How to Perfectly Cook Bacon

3 Comments

Today’s post is all about the bacon.  Sweet, crispy, salty delicious bacon.  If you’re at all familiar with the paleo diet than you know that paleo folks are crazy for bacon.  It’s a (mostly) healthy protein source and God’s gift to our taste buds.  I truly look forward to our lazy weekend mornings because I know that there’s usually bacon involved.  Bacon and coffee are the two main reasons why I even roll out of bed on a Sunday morning.

Luckily, you can find pretty decent bacon at most any grocery store.  Read this post, tell your friends about it and then go get some!  Just please, whatever you do, do NOT buy turkey bacon.  Turkey bacon is usually full of junk and fillers.  Turkeys don’t make bacon!  Strange chopped up turkey parts + strange additives = strange turkey bacon.  Eww!

But I thought nitrates/nitrites are going to end the world!  Not really.  Its extremely difficult to produce bacon without some added nitrates or nitrites.  If I’m at a Whole Foods or ordering online where I can get bacon without nitrates/nitrites I’ll do so.  If not, I’ll just but the cleanest of what’s available.  I encourage you to read this post by Chris Kresser on the nitrates/nitrites bacon debate.  Don’t stress over it.

Do check the label for any strange ingredients.  Sugar in bacon is used during the curing process and is okay.  If you look at the percentage of sugar on the nutrient label you’ll find that its about 0% sugar.  That’s a negligible amount.  Don’t stress over it.

My main concern when I buy bacon is how the pig was raised and what it ate.  Buying pastured bacon (i.e. the pigs got to roll around in the mud and eat some real food) is important.  High quality meat yields healthier meat and healthier fat with a higher nutritional value.  And bacon is full of fat.  But if you can only find regular ol’ bacon at your grocery store that’s okay.  Don’t stress over it.

I’ve outlined below what I have come to realize is the absolute best way to cook bacon.  Forget splattering your kitchen with grease.  There’s zero clean-up with this method and the bacon turns out perfectly cooked every time.  Please pin, post, share and yell this on the roof tops.  I think everyone deserves to know how to perfectly cook bacon!

Give it a go today and let me know what you think!

BEST BACON EVER!

I actually ended up cooking my bacon for about 16 minutes to get it perfectly crisp on the edge but still a bit chewy.  That’s just how I like it.  If you like it super crispy just keep going!

Here’s a shot of what it looked like during the baking process.  Drooling yet?  Click the image to get bacon in yo’ face!

Did I mention that this is the BEST way to cook bacon?  You can do a lot of it at once.  Just use another baking sheet!  Whilst the bacon was baking I was busy frying up some farm fresh eggs to go along with it.  Nothing in the world beats bacon and eggs!  If you ever need a quick week-night dinner cook up some bacon and eggs.  I bet no one would complain!

If you were lucky enough to obtain some clean bacon go ahead and save the bacon grease!  I simply lifted the foil and funneled it into my little “pork fat” jar.  I keep this in the pantry and use it to cook eggs.  It’s good stuff y’all!

In case you’re wondering, Applegate Farms Sunday Bacon is that bacon that I purchase from Whole Foods.  It’s SO good.  I’m looking to find a local farmer who can hook me up with a whole heap of bacon.

Let me know how this turns out for you!  I’m sure you’ll love it!

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Author: Julie @ homegrownpaleo.com

Blogging about our journey towards simple living and ancestral wellness.

3 thoughts on “How to Perfectly Cook Bacon

  1. So as someone who is new to the whole foods and real meat movement (lets just say the only bacon Ive consumed in the past 5 years is the dreaded turkey bacon) do you think that I could cook a batch like this and freeze anything I dont use? Im a single gal, and while bacon is tasty Im not sure that I should eat an entire package of it within a few days.

    • Annie, I think the freeze-ability of bacon depends on how you’re using it. If you’re cooking as I show in the post, say for a morning breakfast or to eat on it’s own alongside something else I’d just cook up a couple pieces at a time. When you buy a package of bacon, separate out a few pieces (however many you think you’ll want to eat at once), wrap them up in saran wrap really well and then freeze them. Sort of like individual packs. That way you can pull out a package of 2-3 slices and cook it up really quickly. Just be sure to get it out to thaw beforehand-it thaws quick! I think that cooking and then freezing just won’t give you the glorious bacon experience you deserve. And if you were eating turkey bacon…you deserve something great! :)

      Now if you’re cooking up a batch and using it in a recipe (ie. casserole with bacon or meatballs with bacon) and then you want to freeze some of that recipe after it’s cooked I think that would be just fine. I think freezer cooking is awesome and I really need to do that with more of my recipes. The bacon in that case will still give the dish some flavor without being soggy.

      Hope that helps! Test it out and let me know what happens. :)

  2. Thanks so much. Normally I wouldnt be worried about using some and then wrapping it up and freezing the rest to cook later….but I got some applegate bacon at the local co-op, and they sell all of their meats frozen. So I didn’t want to thaw and then re-freeze uncooked bacon. I guess that Ill make the pack, eat it for a few days and freeze the rest to crumble on salads, in quiche, etc.

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