A bacon press or baking it off in the oven on parchment paper will keep the bacon flat. Myself I like the contrast of the pan fryed, some parts nice and crispy other soft and chewey. Corando is my commercial brand of choice. I always try to buy local smokehouse products when on vacation, I have been disapointed at times but overall got some great bacon. Bring home the Bacon. Chow Jim
Broadbent smoked peppered bacon made in Cadiz, KY lovingly sent to me by Poverty Pete. Best bacon I ever ate. Flattest bacon I ever cooked and most delicious too. At one point during our brief ownership with this wonderful pork product the Zman suggested that I throw some of it into a fritatta. What? Are you serious? The bacon got moved to a secret hiding place in the fridge and was just for me.
I had West Virginia brand bacon a few years ago in Florida and it was as good as, or the best, that I ever had. I’ve found it in supermarkets in NY since then. Not Virginia brand, WEST Virginia brand.
one afternoon while grilling chicken I layed 3 strips of market sliced bacon on the grill. It turned out great and didn’t wrinkle up
And the problem with that is? I like it slow cooked….bacon confit.
I think the problem is messing with the bacon when it is cooking. Just leave it alone and it will stay flat.
Look at the raw product, all packages I’ve ever seen let you check out the product. If the Bacon is wavey or doesn’t lay perfectly straight and flat on the next piece or the last piece is odd shaped, forget it. Go to the next package. To do anything less will get you either shrinking like crazy Bacon, Bacon that won’t crisp nicely, rubbery crud, or all of the above.
Never slow cook or fast cook bacon as you will either burn it or saturate it in it’s own fat. You can use all the papertowel you want but if slow cooked, you ain’t going to get that saturated fat out.
P.S. Some people love the rubbery crud….I can eat crisp Bacon til my jaw falls off!
Blackwater Farms is a local concern that produces "natural" chicken, beef,pork, eggs, etc.
Anyway, I have eaten their bacon and it is wonderful. Their web site is http://www.blackwaterfarmusa.com I have no interest, financial or otherwise, in the company. I just think they have an excellent product.
"Edges" of my skillet.
I always use Publix brand with great success. I have to say this though, no offense. I don’t see what the problem is with keeping bacon "straight". I’ve never had a problem with any brand. The only time I might have "flab" is if the bacon hangs over the end of my skillet for a short period until it shrinks a bit. Pretty elementary to me(anyway).
Well? Share the info.
What are your favorite Commercial brands, and do you know how to tell if your bacon will crisp up straight or twist and stay flabby?
Rath Silver Label…Plumrose, it might be spelled Penrose, both always work for me, if I have read the package correctly. A secret technique!
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