Two reasons to reserve the grease…
To cook the eggs in.
I was going to say that!
Mix bacon grease into ground turkey for turkey burgers to fool your taste buds into thinking they are real burgers. Don’t mix too much in though, or your turkey meat will fall apart.
Here’s what I do when choosing bacon.
I actually look for packages with more fat than meat. I assume the fat holds the salt and smoke better from the curing process, plus the fat is greasier, er, I mean juicier.
At the store I look for straight and rectangular cuts, not ones with uneven surfaces that tend to curl up more. I know some people like thick cut, but I prefer thin cut where the bacon is more delicate at the end. So I look for the packages with the most slices. They all weigh the same, so more slices means thinner cuts.
Always have shears on hand when frying so you can clip those pieces that start to curl to make them lay flat again. I cut halfway through from the side where the curl is happening is normally all it takes.
I cook until I see grease bubbles on the top of the bacon. That means the fat has been rendered through the meat. This is when it is in between too crisp and too chewy. I also do a quick flip, slap and dip of the top side onto the pan at the end while taking it off so the hot grease cooks both sides for a few extra seconds. Once cooled, I stack them on their side to try and allow any excess grease to drain.
We found Hormel Black Label to be the most consistent and best tasting bacon brand.
But that’s me. I know now as almost everyone shares a love of bacon, there are also almost as many opinions as to choosing and preparing it.
I tried baking and liked it at first, but it ended up being to dry and crispy all the time. We cooked it on one of those baking screens.
