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#13
10-08-2006, 03:10 AM
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Re: BACON
Jordan,
Great name 
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#14
10-08-2006, 03:12 AM
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Re: BACON
Here's a nice improvement on standard bacon:
Save the juice from the next empty jar of pepperoncini you have. Stuff bacon in the jar. Marinate for a day or two. Prepare bacon as you would normally. Add-ons include cracked black pepper, garlic, red peppers, etc. If you find the pepperoncini juice too acidic, cut it with a little wine. I've used red but white should work out fine. Even fruit juice, like apple or white grape would be acceptable. My preferred way to cook bacon is to put it on a sheet and bake it in the oven at 325 or less. Drain the fat and flip. Should take about 20-25 minutes. Convection ovens work particularly well for this. If you microwave or fry it, give the oven a try. The pepperoncini juice will seem very pungent during the frying process if that's the way you go.
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#15
10-08-2006, 03:13 AM
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Re: BACON
Does anybody else cook bacon in the oven rather than frying it?
I put my oven at 550, put about half a dozen long strips on a rack in a pan, cook for 7-8 minutes, flip the pieces, and cook for another 7-8 minutes. The end result is long, uncrickled pieces of bacon delicousness.
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#16
10-08-2006, 03:15 AM
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Re: BACON
[ QUOTE ]
Does anybody else cook bacon in the oven rather than frying it? I put my oven at 550, put about half a dozen long strips on a rack in a pan, cook for 7-8 minutes, flip the pieces, and cook for another 7-8 minutes. The end result is long, uncrickled pieces of bacon delicousness. [/ QUOTE ] This is pretty standard in restaurants for making large batches. It reheats super well also, so If you are doing this at home, do a bunch and then you can reheat it really quickly the next few days.
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#17
10-08-2006, 03:23 AM
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Re: BACON
there's a style called pig candy where you add a little brown sugar and cayenne and bake it that's really nice, thick bacon is better and nice sweet/hot bacon that is tremendous on a turkey club.
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