CRISPY BACON

CRISPY BACON

Oh the crispy love affair of bacon.  Their are a gazillion way to cook it and if you want you can join a Bacon club.  My hubby and I tend to get bacon ever once in a blue moon, about every 6 to 7 months or longer some times.  How do I know this? I record it on the calendar.  We like have it as a treat rather than having as a staple.

Note: DO NOT THROW OUT THE BACON GREASE!  KEEP IT.

INGREDIENTS:
A Package of Bacon. Your brand choice.  However slightly thicker cuts are better to work with.

BACON STARTER. Peanut oil.   Ok Ok breath in and out, in and out. I know what your thinking. What the heck is Bacon Starter?   Here is the deal. Bacon cooks better when it cooks in it own fat. Well the very first batch there is not enough fat. When you put down that first layer of bacon they tend to cook unevenly.  Add enough peanut oil to the pan so when you put your finger in it the tip of your finger is coated. Let the oil heat up and put the bacon in. This way the bacon will be submerged in the oil and cook more evenly. The more you use your bacon starter eventually their will be no more peanut oil and it will be pure bacon fat. You just need the peanut oil for the first time.

METHOD OF PREPARATION:

Note: It is totally okay to turn go from Medium to low as your cooking your bacon.  The closer it  gets to being done, turn it to low.

FIRST:
Pour peanut oil into pan to coat the pan.  Turn burner to medium let it heat up a little.

SECOND:
 Put bacon strips in. Take care not to let them touch. As they sizzle they will stick a little, I use a long metal prongs to poke under them to unstick them.

THIRD:  
As they cook keep and eye on them.  Let them cook until one side starts to turn golden brown, and then turn over and turn burner down a little.

FOURTH: 
As soon as the bacon has two nice golden brown side drain on a paper towel and let rest a bit. As it cools down it will crisp up.

FIFTH:  S M I L E

SIXTH:  THE BACON GREASE aka: BACON STARTER.  
1. Let it cool down completely. It will turn whitish.
2. Fine a small plastic container.
3. Gently warm the liquid and pour it into the plastic container, yes with all the crumbs and what not.
4. Freeze.

SEVENTH: CLEANING YOUR BACON STARTER.
1. Remove from freezer.
2. Let it warm up a tad, then you should be able to plop it out.  Take note that all the grime has settled at the bottom.
3. Take a knife and cut it off.
4. You now have clean bacon starter.
5 Repeat the steps above and you should have perfectly cooked bacon every time.  

The next time you make bacon take this out of the freezer and heat up in the pan and your ready to make some crispy bacon.