Instructions

How to make perfect bacon

Frying/cooking technique depends on the lean content of the bacon, and its thickness.

For traditional thick-cut American belly bacon (50% lean), I fry it or cook it in the oven at a lower temperature (350F) so the fat can slowly render.  Also, since Grandad’s bacon has been cured/marinated for at least a week, it has flavors, herbs and spices that have permeated throughout the bacon that can caramelize too quickly if cooked at too high a temperature.  So cook it low and slow, and turn it frequently until it is perfectly done to your liking.  If you are like me and enjoy your bacon chewy instead of crispy, don’t over-cook it.

For traditional thick-cut British-style back bacon (~75% lean), I fry it (in a frying pan or griddle) at a high temperature to quickly brown the exterior.  There is not much fat, so you don’t need to cook it very long to render the fat, or the lean meat will dry out.  It’s best to use a heavy frying pan (like a cast iron pan) and heat it until it’s hot before putting in the bacon.