Jerry N.
TVWBB Emerald Member
Last year at Christmas breakfast my DD blew it. Not enough bacon to go around. I’m going to step in this year and make sure this doesn’t happen again. Thus the question, what’s a good procedure to cook a lot of bacon in advance and then heat it up on Christmas morning? I’m thinking three to five pounds.
My current process for bacon is a half sheet baking pan, covered with aluminum foil, then a rack then a silicone grilling mat. That gets the bacon off the pan and out of the grease while it cooks in the oven. I can get an entire pound in the oven at one time this way and the silicone mat makes clean up pretty easy.
Of course this is where the problem comes in. I’ve never stored bacon, short of a few pieces. Mostly it gets eaten right away. How do you store it and warm it up? Would it matter how it’s cooked? Any ideas would be appreciated. I’ve volunteered my DW and I to run a trial cook if we can keep from eating it. Maybe cook two pounds and save one for the next day.
My current process for bacon is a half sheet baking pan, covered with aluminum foil, then a rack then a silicone grilling mat. That gets the bacon off the pan and out of the grease while it cooks in the oven. I can get an entire pound in the oven at one time this way and the silicone mat makes clean up pretty easy.
Of course this is where the problem comes in. I’ve never stored bacon, short of a few pieces. Mostly it gets eaten right away. How do you store it and warm it up? Would it matter how it’s cooked? Any ideas would be appreciated. I’ve volunteered my DW and I to run a trial cook if we can keep from eating it. Maybe cook two pounds and save one for the next day.