Anyone make a bacon masher?

[Ian-Kentucky]

Thinking about making one. I want one long and wide enough cover 4 or 5 slices of bacon. What material did you use?

 

[DanHoo]

I used to have one. Might still be in a box. It was cast iron.

 

[Chuck-roaniecowpony]

Lodge makes them round. I think the largest is almost 9" dia.

If you make one, 1/4" steel plate or even 3/16" should be plenty of weight.

 

[Ian-Kentucky]

I've got one now, but it's 7 or 8" long. I'll make it 12x5.

 

[Bob H.]

Why the need to mash bacon?

 

[Terry - bbqking]

Keep it flat n straight. So it doesn’t curl up? Just my thinking.

 

[JohnShepherd]

I dunno, I kinda like my bacon curly, with a little variation between the crispy bits and the juicy bits. Curls hold a little more grease, too. If there's a spot that's sticking up and needs more browning, I just use the tongs or whatever to push it down for a few seconds. If one end of a strip is done and the other has a ways to go, I just flip the done end on top of the other.

 

[Chuck-roaniecowpony]

A.k.a grill press

 

[Ian-Kentucky]

I like my bacon ironed flat and evenly cooked. I'm on the hunt for some scrap plate. New stuff is expensive.

 

[Dustin Dorsey]

I've got a 8 inch lodge grill press that's flat. I use it to press tortillas.

 

[EricV.]

I have a rectangular Lodge, probably use it more for other applications, such as grilled cheese, quesadillas, etc.

 

[Matthew Turner]

I like my bacon ironed flat and evenly cooked. I'm on the hunt for some scrap plate. New stuff is expensive.

Roast your bacon on cooling rack set on a sheet pan. Flat, no splatters on your range top, no grease fires in your grill.

 

[tjkoko]

Keep it flat n straight. So it doesn’t curl up? Just my thinking.

Meat press, they come in different sizes and shapes.

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[Chuck-roaniecowpony]

Roast your bacon on cooling rack set on a sheet pan. Flat, no splatters on your range top, no grease fires in your grill.

Then there's the "can't wait method"... microwave rolled in papertowels.

 

[DanHoo]

Roast your bacon on cooling rack set on a sheet pan. Flat, no splatters on your range top, no grease fires in your grill.

I bake it in the elec oven at 425 on parchment paper. I pour off the fat into a jar. No mess no fire works great, but it may curl.

 

[Ian-Kentucky]

Got some trimming and welding to do.

 

[Rich G]

I'm in the cook it in the oven (rack, foil, parchment.....used them all, they all work!) The key thing is to strain the fat through some paper towels and save for further use (potatoes, tortillas, pie crust, eggs, etc, etc, etc, etc, etc.)

I do have a lodge bacon press (pic above in previous post) that my kids got me......don't really use it.....unless I need to smash some burgers.

Looking good so far, Ian!

R

 

[Ian-Kentucky]

6"x12"x1/4" plate. 5lbs 9oz of griddle press. Can't wait to try it.

 

[tjkoko]

I'm in the cook it in the oven (rack, foil, parchment.....used them all, they all work!) The key thing is to strain the fat through some paper towels ......

I don't bother with straining the grease and it works for me.