>2015
>Not sesamizing your bacon
I usually just bake it in the oven. Never tried sesame seeds on bacon, though.
>>7099193
sounds interesting, will do next time
>>7099198
I do this too. I know it's slightly better to fry it, but when I make bacon I like to make the entire pound at once and that takes three full pans and three times as long to cook.on the stove. I can just pop two aluminum lined baking trays in a 400 degree oven for 15 minutes and have the entire pound cooked.
>>7099211
I do 375 for 15 minutes and like the results far better than cooked on the stovetop.
I like it better fried but baking is definitely more convenient when cooking the whole pound or more.
>>7099214
Do you like it crispy or chewy?
I like mine crispy and it never comes out crispy enough, kind of like 80% crispy and if I leave it in longer than like 17 minutes the crispy parts start to burn.
When I fry it, I usually overcook it. It doesn't take much at all to really affect the results.
Also, baking it in the oven seems to bring out the smoky flavor much better.
>>7099222
I like it either way, but prefer it to be a bit on the chewy side.
My mother always cooked bacon to the point that it was much too crispy. She drove all the flavor out of it.
>>7099230
My mom can make some killer bacon.
By the way, I've tried baking breakfast sausage and that didn't work very well.
>>7099233
You're lucky.
Has anyone tried steaming bacon?
I prefer baking bacon because the clean up is much easier, but I find that 15 minutes at 400 gives me very very dark bacon, so i usually dial the heat down a bit
>>7099256
if you like floppy pink bacon, you'd love it
> eating bacon at all
MEME
E
M
E
>>7099193
Did you just come from a Korean BBQ senpai?
>>7100536
>DO I FIT IN YET?
>>7099193
I've come to love boiled bacon. I can see the appeal in crispy bacon, but for some reason when it's chewier it's more satisfying, more like meat than a chip. Of course I buy thin bacon, if I bought thicker, I might be able to get the best of both worlds.
>not cooking your bacon sous-vide, crisping up with a blowtorch to finish
step up
>>7099193
>2015
>Not pan frying superior back bacon
>>7102141
>try to pan fry a pound of bacon
>it takes two weeks
>>7099222
Why is it always "Crispy" or "Chewy"
Why is tender never an option. I'm tired of people assuming I mean chewy when I say I don't like my bacon crispy.
>>7102511
Because "tender" is so rarely preferred that nobody bothers to mention it.
>>7099233
I know. She makes it for me after a sweaty, passionate night of playing mahjong.
>>7102141
>2016 minus 0.10410958904
>not eating Kosher bacon
>>7102484
If by 2 weeks you mean less than 20 minutes then your correct.
>>7102511
>having fork tender bacon
a-anyone else like turkey bacon?
>>7104393
Tried it once, was pretty tough, might've been a shit brand or cooked it wrong. I do regularly buy turkey sausage patties to put on english muffin sandwiches, and also turkey pepperoni sometimes.
If you do it in the oven then how do you collect the bacon grease to use for cooking eggs and other things?
>>7105166
By collecting the bacon grease from the pan. I don't understand the question. You still get a pool of grease when you make bacon in the oven.
Hickory smoked bacon is best bacon.
>>7099204
post pics of spattered burned face after seeds pop bacon grease onto you
>>7105268
My nigga
>>7099198
Oven is the most effective method and requires the least cleanup.
![coke+pork+belly+3[1].jpg](https://i.imgur.com/agnO7bO.jpg "coke+pork+belly+3[1].jpg")
>2015
>still curing your pork belly
>>7106401
*tips fedora
![drybacklarge[1].jpg](https://i.imgur.com/3AkUE0b.jpg "drybacklarge[1].jpg")
>2015
>Calling a strip of pork fat 'bacon'
