<div class=”d4p-bbt-quote-title”>rwilliam wrote:</div>
When I have a lot of bacon to cook…
Who cooks bacon in small quantities? Every Sunday I make a pound pkg for 3 people.
I am fairly certain the portion size for bacon is a pound per person regardless of age, sex, Or size! I have to make 2 pounds at a crack for just my wife and I to even get some to the table for the meal! Soon it may be more as my 5 year old has suddenly learned how tasty it is. 
Doesn’t the BS burn while frying??
Add it as a final step. Let it carmelize and then eat the bacon! Maybe 2 minutes and it is done.
I used to add maple syrup to my bacon..Candied bacon. Nummy!
Had BLT’s for dinner and i’m still smelling that bacon!
BACON!!!!!
I like my thick cut bacon and I like no tinner than 1/8 thick you get more of the sm okey flavor as the surface of the meet retains the smoke not the fat. Lean bacon as fattier bacon mask the taste of the cure used. Low and slow in the cast iron pan gives me time to get the rest of the blt set up.
I also had BLT’S this weekend pepperd bacon and also cinninom bacon from RJ’S in Hudson. Heirloom tomatoes from the new grocery store in Woodbury, spendy but I had the need for a good tomato with my very good bacon.
Ok, now I have to go do a bacon run and bayport has food market today and I’ll see if they have any good tomato’s.
Or Bacon wrapped crappie, hmmmm? Both??
I throw mine on the grill. As long as you have the nice thick cut bacon that you get from the meat store or your own hog. Also do the eggs at the same time then.
You must be logged in to reply to this topic.
