New answers tagged bacon
Peameal Bacon is commonly known as Canadian Bacon, it comes from the loin is cured and rolled in cornmeal. Streaky Bacon is also often referred to as Canadian Bacon, comes from the belly, cured and then smoked.
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
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