ThreeDJ16 Posted August 1, 2007 Report Share Posted August 1, 2007 For all those folks who make beef jerky and have the jerky screens laying around; here is another use to get more mileage out of them. Bacon is perfectly cooked in the oven on these racks. Place foil under them (mine has a drip pan, so I line it) and lay the bacon out flat, spaced with none touching. Cook at 350 (400 tends to cook to fast) until desired doneness is reached (you might have to rotate trays half way through). The result is perfect, flat crisp bacon with most of the grease in the bottom of the foil. I then take the bacon drippings and store in a tupperware container in the fridge. Drop a teaspoon of this artery cloggin' goodness in any pot of vegetables for instant flavor! I also shred up any left over bacon and store in another container for the same purpose as the drippings. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted August 1, 2007 Report Share Posted August 1, 2007 Re: Easy, Perfect Bacon ...left over bacon... -=Jasen=- What the heck is left over bacon Ain't never seen any of that stuff around here Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted August 1, 2007 Author Report Share Posted August 1, 2007 Re: Easy, Perfect Bacon ...left over bacon... -=Jasen=- What the heck is left over bacon Ain't never seen any of that stuff around here I know, very rare - hehe. But with only two of us, it occasionally happens. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted August 2, 2007 Report Share Posted August 2, 2007 Thats how we used to make it in the restaurants I worked in, too. We would load up about 10 half-sheet pans at a time and load them into the convection oven. Quote Link to comment Share on other sites More sharing options...
WoodieB Posted August 2, 2007 Report Share Posted August 2, 2007 mmmm, how bout covering the upper grill of a KK with bacon strips & cooking the same way? A little hickory on the coals for some extra smoke flavor. I may have to do a pound or so that way then crumble or shred and freeze for flavoring. Quote Link to comment Share on other sites More sharing options...
Curly Posted August 2, 2007 Report Share Posted August 2, 2007 mmmm' date=' how bout covering the upper grill of a KK with bacon strips & cooking the same way? A little hickory on the coals for some extra smoke flavor. I may have to do a pound or so that way then crumble or shred and freeze for flavoring.[/quote'] May as well get some brown sugar and make some pig candy while you're at it. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted August 2, 2007 Author Report Share Posted August 2, 2007 mmmm' date=' how bout covering the upper grill of a KK with bacon strips & cooking the same way? A little hickory on the coals for some extra smoke flavor. I may have to do a pound or so that way then crumble or shred and freeze for flavoring.[/quote'] May as well get some brown sugar and make some pig candy while you're at it. Oh yeah, now we are talking! I have actually been meaning to try that! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted August 2, 2007 Report Share Posted August 2, 2007 mmmm' date=' how bout covering the upper grill of a KK with bacon strips & cooking the same way? A little hickory on the coals for some extra smoke flavor. I may have to do a pound or so that way then crumble or shred and freeze for flavoring.[/quote'] Be sure to use a drip pan. That much bacon grease on your coals, when cooking at temps above 300 or so will make nasty soot and smoke...its NOT a good flavorful smoke, either Quote Link to comment Share on other sites More sharing options...
