"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 11-20-2010, 12:15 AM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by PrincessFiona60 View Post
True, I save the oven method for a full sheet pan of bacon. I've never run out of bacon fat, have a couple of jars stashed in the freezer! My favorite sight is a convection oven with ten shelves and 20 sheet pans of bacon, cooking away. The aroma just slays me.

I miss working in the restaurant! But, not enough to give up my current job.
Ah, the smell of bacon. My DH and I often cook a little something just for one. But, we have a rule about bacon: you must cook enough bacon for everyone who can smell it cooking, including pets. It's just too cruel to make anyone smell bacon and not have any for them.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-20-2010, 02:21 AM   #22
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
When a lot younger I had a year long relationship with a Hindu girl, the smell of bacon broke my vegetarianism and the relationship.
__________________

__________________
Bolas De Fraile is offline   Reply With Quote
Old 11-20-2010, 04:05 AM   #23
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
I couldn't stay with a woman who didn't love bacon!
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 11-20-2010, 04:14 AM   #24
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
I do my pork much the same except I set it in a bed of cinnamon and cloves apple slices.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-20-2010, 04:39 AM   #25
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Rob, what time/temperature do you use for oven baking? TIA
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-20-2010, 05:16 AM   #26
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
I think I listed the temp at the beginning of the thread. If I didn't, I roasted it at 350. I have a digital thermo probe that I always use with a temperature alarm. I set it for 134. When it reached about 110 I cranked the oven to 500 degrees F (to finish the bacon). I pulled it at 134.

Trichinosis is killed at about 135-ish. Carry-over will take the loin well above that. I like a lil' pink in my pork. I can't stand "Farmer Pig"!

Time is not very useful, really. The loin I used isn't the same as one you'll use. So I use a thermocouple and ballpark time. I cook to temp, not time.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 11-20-2010, 07:22 AM   #27
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Sorry, Rob. I should have quoted the post. I was asking about cooking bacon in the oven.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-21-2010, 02:43 AM   #28
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Oh, I see. When I do just bacon I usually bake at 350. I generally don't preheat the oven when I do this, so it often takes 12-15 minutes. I'm not big on cooking times, to be honest. I just cook stuff 'til it's done. BTW, I like my bacon on the crispy side.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 11-21-2010, 08:45 AM   #29
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by Rob Babcock View Post
Oh, I see. When I do just bacon I usually bake at 350. I generally don't preheat the oven when I do this, so it often takes 12-15 minutes. I'm not big on cooking times, to be honest. I just cook stuff 'til it's done. BTW, I like my bacon on the crispy side.
Thanks. I want to try it your way, because you said it won't curl up. I hate that.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-21-2010, 10:56 AM   #30
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Quote:
Originally Posted by Zhizara View Post
Thanks. I want to try it your way, because you said it won't curl up. I hate that.
It cuts way down on the spatter, too Sally! My favorite way to cook up a bunch of it.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
recipe

Bacon Wrapped Roasted Pork Loin Here's what I whipped up for dinner tonite. Sorry that my pics are a tad blurry, I don't have a tripod. It's basically just a 1/2 pork loin, trimmed up and seasoned with Montreal Seasoning. Then I wove a net from strips of bacon on top of a piece of tinfoil; this is so you can easily plunk the pork down in the center and use the foil to neatly wrap it up. It was tough to get a nice looking weave with the cheapo skinny bacon I had on hand but it worked okay. I tied it with a bit of butchers cord and roasted it to 134 degrees @ 350. When the temp inside hit 110 I cranked the oven up to 500 just to help crisp the bacon. It was pretty tasty, too!:rofl::chef: [IMG]http://img88.imageshack.us/img88/3448/porkroast1.jpg[/IMG] [IMG]http://img502.imageshack.us/img502/5755/porkroast2.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.