New answers tagged bacon
My mother-in-law told me to cover the bacon when you cook it; we use the oven method. I'm covering the top of the bacon with a piece of foil and will see how that works.
As the oven heats up, the bacon will slowly warm, and slowly start to render its fat. This minimizes the curling from shrinkage. It is not absolutely necessary, and makes the total time to the bacon being done shorter, if you start timing from when the oven is turned on. For more insight, see the various answers to Cooking Buffet-style Bacon
I found that when I buy bacon from pasture raised pigs, the drippings are solid at room temp, from regular store bought bacon it remains mostly liquid at room temp. Now that is interesting
Despite the smoking, and curing process, raw bacon is still quite dangerous to consume. Trichinella, a type of worm larvae, can infect raw pork. Although commercial manufacturers smoke and cure bacon before selling it, smoking and curing don't always kill Trichinella, but the added salt and nitrites in bacon do make it less perishable than other types of raw ...
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