It's all the rage.
Although there's few sights I'd like to see more than a sizzling pan full of gourmet thick-sliced bacon, I don't think this really qualifies as a "how to" video.How high is the flame? Is it a cast-iron skillet? How long do you cook your bacon? Is it better to drain the grease off after every batch, or will it crisp differently?So how do you cook house cured bacon? Ah, the burdens of being a delicious meats expert.
would also love to see you post the recipe for your Wiesswurst
Dear JM:You're right this is not a "how to video." Even by my "how to" standards it does meet the aesthetics. It's more of a "Hey that bacon looks nice on the sizzle I'm gonna take a picture of it video." I'm sorry I disappointed you.As for your questions: Medium, no, till its done, naw, I dunno.Seriously though, if I'm cooking a lot of bacon I'll do it on sheet pans, lined with parchment if I'm feeling fancy, in the oven at 325F. Sorry it took me so long to reply to your query, I've pick-up a lot more hours at work (includes curing 70lbs of bacon each week), and I'm afraid the blog has to wait.Thanks for taking the time to write and for calling me a "delicious meats expert."Dear TC:I used the Wiesswurst recipe from Ruhlman and Polcyn's Charcuterie. I made this recipe many times and I've never been real happy with the texture or taste. I've been working out an emulsified master recipe that involves less fat, a Cuisinart and cold water. I hope to write it up soon, but right now I'm really busy at work (curing bacon, making hot dogs and other things). Stay Tuned.Cheers.
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