Don’t make me laugh! A vital part of the preparation for the much-anticipated Deerslayer Clan camping trip is deciding how much bacon to take. I have a previous post that explains how I prepare the bacon ahead of time and toss it on the griddle to crisp up once we get to the campsite. The dilemma comes in the decision of “how much is enough?”.
This is a tricky question when it comes to bacon. Sure, everybody loves bacon and eggs for breakfast. But let’s not forget BLT sandwiches, topping for burgers and baked potatoes, breakfast tacos! Then there are the countless varieties available on the market. Thick or thin cut, center cut, peppered, jalapeno, applewood smoked, cider-infused.
As for me, It’s gotta be thick-cut, maple bacon. Granted, I’ve become somewhat of a “bacon snob” over the years. There are PLENTY of wine snobs out there, those who turn up their noses at lower priced choices. A box!?!? OMG. The way I look at it, If it suits your palate, and you’re with friends and family, drink it, damn it. I love the research where boxed wine is poured into bottles from expensive vintners and is slurped up with gusto by the “experts”. Bless their little, misguided hearts. I truly believe that the quality of a wine is directly proportional to the quality of the company with whom it is shared. Bacon is different. There’s good bacon and exceptional bacon!
My deerslayer came up with a bacon-cooking idea the other day that I was eager to try. I’ve been cooking bacon in the oven for several years now. It allows me to prepare 10-12 slices at a time. His idea produces perfect bacon.
Preheat the oven to 400°.
Place a sheet of heavy-duty aluminum foil on a cookie sheet with a 1 inch edge. I turn up the edges of the foil to catch the bacon drippings. Place a cooling rack over the foil and lay 10 to 12 slices of bacon on top. My deerslayer’s idea was to place an additional cooling rack atop the bacon to prevent it from curling.
The process was flawless as was the bacon. Perfect slices after 20-25 minutes (depending on the oven)!
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