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Old 09-28-2005, 06:22 PM   #11
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I prefer bacon cooked in the microwave on one of those ridged trays. I take it out and blot it with paper towels, top and bottom, and keep the grease poured off. It tastes less greasy than fried, and looks nicer, too.
But my husband usually cooks it, and he does it in a big skillet on the stove. I'm not gonna complain when I have a husband who fixes brunch every Sunday morning.
My aunt always did it in the oven when she was feeding several people (she raised 4 kids), and I like it that way too.
What I'd like to have is a bacon press. Have any of you tried one of those?

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Old 09-28-2005, 06:32 PM   #12
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Any way I can.

I used a microwave once.....just once!
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Old 09-29-2005, 12:24 AM   #13
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On my castiron griddle on top of the stove. Since, I hardly ever have bacon (about every couple of months or so) I don't feel guilty about cooking it this way.
Do what you can, with what you have, where you are.

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Old 09-29-2005, 07:06 AM   #14
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I like to use bacon grease to season with, so I like to keep it on hand, for fresh green beans, soup beans, etc. I know it is bad for us. I have cooked it all ways. The oven yields the least amount of fryings, baked on foil. In the micro, it is hard to tell, as a lot of it end up in the paper towel, but it seems least greasy of all. Stove top yields the most fryings.
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Old 09-29-2005, 07:23 AM   #15
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For those of you who dislike shrinkage and want some real, cured bacon(and don't mind spending a bit of extra money) I suggest you check out this link:


This is a smokehouse in Missouri that I've been dealing with for about 5 years, buying their bacon for camping trips in the mountains

I've found their product excellent, thick with little to no shrinkage. Once you eat this stuff, you'll never look at store-bought bacon the same way again.
They hav a few different varieties of bacon..namely country-style and "city" style. Country style is dry rubbed and cured the old-fashioned way and may have a saltinees factor that some people may not like. City style is a sweeter, milder cure and a bit more comparable to the mild, wet-brine bacons bought in the supermarkets. I've had both and my camping mates enjoy the city bacon, I usually pick up 5-6lbs. for our fall camping trip.

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Old 09-29-2005, 07:40 AM   #16
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cookie sheet, foil, oven, or cast iron on top of stove.
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Old 09-29-2005, 08:29 AM   #17
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How do you cook your bacon?

Medium-rare to medium.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-29-2005, 08:39 AM   #18
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Chris, a friend sent us bacon from there last year for Christmas, and it was so good!
There is a little German butcher shop in Southern Illinois called Biermann's, that cures some mighty fine bacon also.
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Old 09-29-2005, 08:46 AM   #19
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i fry mine on the stove. thinking about doing the oven thing though

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