Speaking of Bacon

You can’t go wrong with bacon. Which brand did you get? Sounds as though your prep was a solid idea.

I get Sam's Club bacon. 3 lb Black Label thick cut or 4 lb thick cut Wright.
I cut off the fatty end and keep for seasoning beans or green beans. Then bake the rest and freeze and just take out the number of pieces I want and zap them in the micro wave. The bacon fat goes into the fridge or freezer to use for frying eggs or potatoes or chicken.

TexasShadow wrote:
I get Sam's Club bacon. 3 lb Black Label thick cut or 4 lb thick cut Wright.
I cut off the fatty end and keep for seasoning beans or green beans. Then bake the rest and freeze and just take out the number of pieces I want and zap them in the micro wave. The bacon fat goes into the fridge or freezer to use for frying eggs or potatoes or chicken.

Yep I like the Wright's thick cut too. I'll cut off the fatty ends on half of the slices for seasoning purposes. Bacon sandwiches need those slices cut in half before I cook them. Makes them fit on the bread better.

The uncut slices I use to wrap around pork roasts or to make pig candy (grandkids' favorite).

Or if I can find smoked ham hocks I'll season with that instead. Makes some slamming bean soup we eat regularly (No musical fruit jokes please. We soak the beans to avoid that).

There's a meat market about 30 minutes from us that I've been visiting and they'll custom cut bacon to the degree of thickness I like which is a little thicker than Wright's thick cut.