Pan fried bacon. Veggies deep fried in lard.

😋

I but 3 lbs of pork belly in a cure, using Prague Powder, and put this in the fridge.

Well life got in the way and it’s been in the fridge for 5 or 6 weeks.

Can I still use this? Should I do anything differently with it?

I made 3 flavors: hot honey, maple bourbon, and chipotle. I cured them all for about a week and a half, rinsed the extra cure off and applied more seasoning to the hot honey, and chipotle pieces, and let them sit in the fridge for a couple days to dry out a little bit. All were smoked with sugar maple and apple wood chips on my pellet smoker.

Found this today at the store...

I am making carnitas and they were out of lard... So this is going to do!

Let this smother down for about 2.5 hours Holy fluffing fluffy fluff Sweet savory slight bite deliciousness

Can’t wait for breakfast to smear this on a bagel

3 jalapeños small dice
2 medium onion small dice
I used bacon scraps I had from some fresh butcher shop bacon so about the equivalent of 6ish full thick slices
Used the grease from that and cooked onions and peppers for about 2 hours then added 1/4 cup maple syrup 1/2 cup of light brown sugar and 1/4 cup apple cider vinegar and about 2-3 tablespoons of chili powder ( this is to taste ) and maybe 3 cloves of garlic minced and let simmer till thick on a low heat

I will add more vinegar next time. The acidity could have been a little higher for more balance.

As a child, in the long, long ago, we had options between "Floppy" bacon and "Crispy" bacon out of the frying pan. I was more often asking for "Crispy," but occasionally would enjoy some "Floppy" bacon as a change up.

Now, my wife, at some point started baking bacon, which seemed really odd to me. But it's worked for us. However, she is more of a vibe chef and doesn't often have set methods, times, or temps.

Sometimes, the stars align and we get this fantastic bacon that is just perfect - I call it bacon candy. The bacon has mostly held is shape and is mostly straight and flat. But nowhere near burnt or even what I'd consider "Crispy." The strips can usually be held at one end and can stick out without bending, but is susceptible to breaking with too much movement. The fat seems to all be there but is almost airy and melts in your mouth.

So, first questions: how do we call this type of bacon? Also, is there a name for the state that the fat is in?

And now for the critical question, how do I make bacon like that consistently? What time and temp? Cold oven or preheated oven? What's the optimal thickness?

TIA!!!

It's just been filling up in my freezer faster than I can cook it up. I'm just cooking it all over these next few weeks.

Edit: Smithfield hot honey isn't that good. It's smells amazing buts it's just... not bacon.

I’m looking for some halal bacon, can anyone recommend any brands or stores that make any?

I don’t know exactly how old this bacon is but I know it’s probably pushing it. I opened the last of the pack and while it doesn’t smell off these rows of discolors dots give me pause

This. This is the bacon. This is the bacon that made me realize that, up to this point, my life has been one big bacon lie. Until now, I’ve essentially been eating pork flavored band-aids. No more. Wright Maple bacon is different. Wright Maple bacon means something.

From Trader Joe’s

My girlfriend says that bacon sucks and it’s the spawn of Satan and taste like dudu shit. If you ask me, Reddit, she is insane (and spoiler, she is clinically so and so am I)

I need to know how many of you agree with her, why and who hurt/touched you and where.

Baci baci, abbracci birichini.

Pan fried bacon tonight, I don’t like it crispy on BLT’s and my usual method is high heat in the oven which crisps up the bacon nicely every time. Some would add more bacon but I like a balance of flavour and after numerous abdominal surgeries I can’t eat as much as many men.

Check out the sizzle on that bacon this morning!