How do you cook your Lake Bacon?

[Rattlesnake Guy]

RG and I were discussing bacon cooking technique today and we wondered how people do it in the Lakes Region.

[Jonas Pilot]

I put as many slices as I can in a single but vary crowded layer. I like thick cut and usually peppered bacon. I plan on it taking about an hour to cook. I turn the pieces over about every 6.3 minutes. After the third turn over I find it works best to rearrange the slices to make sure they all spend time in the hottest part of the cast iron pan. As soon as the edges start to brown I remove them to a plate with a paper towel on it and place it in a pre-warmed oven. Now I drain most of the bacon fat from the pan. I already had started the potatoes, onions and peppers so when they are done I add the bacon back to the frying pan to finish them off, add a pat of butter and cook the eggs in the remaining bacon fat. It's very important to shake the pan while cooking the eggs.

[BroadHopper]

on a roasting pan. The fat will drip away from the bacon, leaving a leaner slice.

Or use the cast iron griddle using the grill side.

How many folks substitute the bacon with Turkey bacon of Vegan bacon?

[Rattlesnake Gal]

This subject came up because of my sister and brother in-law's recent visit to the lake. Bacon is the only thing that Rick thinks knows how to cook. He only does a few slices at a time and cookes it to death. I love crunchy bacon, but he goes a bit further than that and it takes forever! (He also wigged me out by not being careful of contaminating stuff after touching the raw bacon. :rolleye1: )

So, it looks like I was wrong about how most people cook their bacon. Growing up, both of our families employed the toss it all in the pan stir-fry method. I LOVE bacon!!!!! :liplick:

[Rattlesnake Gal]

What is your favorite brand?

I have learned that all brands of bacon are not created equal. Oscar Mayer and Shurefine are among the top that I like. Harvest Market's slab bacon can be pretty good too. Market Basket's brand is pretty good most of the time.

I have had peppered bacon out at restaurants and loved it, but haven't found it at the store.

Heritage Farm (http://www.heritagefarm.net/menu.htm) served bacon from Fox Country Smokehouse (http://oldehousesmokehouse.com/), located in Canturbury and boy was that delicious!!! :liplick:

[jmen24]

When the freezer gets low, we typically use the MB thick cut bacon.

Everything else is from the pigs we raise. We send the hams and bacon to the Cantebury Smoke House and will typically have 15 lbs of smoked bacon in the freezer each year. They also sell product there as well and nothing is better than real bacon that hasn't been pumped with water (there is no splatter in the pan).

We buy all of our meat seasoning from the Sausage Source (http://www.sausagesource.com/) in Hillsborough, NH. My father has his cutting room attached to the barn and is complete with large walk in cooler and all the tools needed to professionally process our own meats. It is ONE of his current part-time jobs since his retirement last year.

We have made our own venison pepper crusted bologna (that is so good with crackers and cheese) as well as link and loose sausages. All the seasoning materials are picked up at the Sausage Source, casings and spices. It is really a great place and you can work the spices into many different meat sources. You don't have to raise your own animals or have fancy equipment to enjoy the same benefits.

The Cajon Bacon Sprinkle is really good and I have used the NH Maple Sugar in my bean recipe to great result.

MMMMM BACON!!!! Great thread!

[ishoot308]

Wright brand maple bacon is the best we have ever eaten. Thick sliced, perfect flavoring. Available at Sam's club in 3.5 lb packages!

[glennsteely]

Bacon just tastes better at the lake. Well......ok, EVERYTHING tastes better at the lake!!