Dr. Ken Berry’s method of cooking bacon in a pot and what we discovered.
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- Опубліковано 19 сер 2023
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#lowcarb #animalbased #ketovore #carnivore #bacon #keto #meat #pork #deepfrying #inductioncooktop #eatmeat #nomess
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Amazing and will try immediately. Also, THANK YOU for sticking to the objective of teaching others this recipe, as opposed to going on a 13 minute monologue about the history of bacon at the beginning. Recipes on the internet tend to wax way too poetic. This was perfect.
I agree! this was so good to watch because it didn't have all the blah blah blah so many people do.sometimes I do enjoy hearing more about something but if I want to know the history of bacon I will type that in to a search bar, if I want to cook bacon efficiently and easy I dont want to hear anything more than just that!
My pleasure 😊
How are you going to try it? She does not give proper instructions, nor does she show any of the steps. She glazed over any of the important steps.
@@CrashedIntoTube that's not even close to true. From just watching the video:
Cut two pounds of bacon in half
Separate the strips and layer them in the bottom of a non-stick lidded pot.
Turn the heat to high.
At 5 to 7 minutes (depending on the thickness of the bacon), and every 2 to 3 minutes thereafter, remove the lid and stir the bacon.
When the bacon gets to the level of doneness you prefer, remove with a slotted spoon or spider and transfer to a paper towel lined tray to cool. You may also need to adjust the time and heat level depending on your stove, your pot, and the thickness of the bacon.
You can also cut the bacon into fourths or thirds depending on the size you want the final product to be.
Thank you@CharlesChurchill.
Your husband and your dog are going to love you even more after this. The smell of bacon cooking and fresh ground coffee brewing is heavenly.
😂 Maybe but they already love me A LOT right now and for that I am thankful.
I would have never thought to cook bacon in a pot. I thought I was doing good by cooking bacon in the oven. I will definitely give this a try. Thanks.
You should!
Oven is better, in my opinion
Thank goodness i found your comment,i thought i was alone in that sentiment with the oven 😉
Now that I've watched the video,my dutch oven from Aldi's(a steal of a deal)is going to get some thick cut Berkshire pork bacon from Wild Fork tossed in it TODAY in 3rds. Best of all? BACON GREASE collecting is a SNAP!!!
I use this method in my rice cooker. I cannot stand for very long so I cook almost everything in the rice cooker including meat loaf and crustless quiche. The rice cooker does not cook on high so it takes longer but gives a great result and then the cleanup is minimal🤓🤓🤓I love it!!! I’m an 80 year old with POTS so I am often light-headed and must lie down or I will faint🤷🏽♀️. Viva rice cooker!! The lower temp does not burn but just takes time.
I will have to try this! fortunately for me I can stand as long as I need to but I love the idea of cooking bacon in the rice cooker because it sounds less messy and less fussy . I don't like standing there watching bacon fry. I do it in the oven sometimes but it makes a greasy mess in there over time splattering around. PS also I am so impressed with you that you are 80 and enjoying UA-cam and leaving comments. all this tech stuff is really not something you would have ever had most of your life its really just been the last 25 years or so that it has taken off like it has, I even remember when cell phones were not something anyone would have and computers seemed like silly almost useless things lol I am glad you took to it and hopefully enjoy it!
God bless you!!!
This is an interesting idea. Rice coolers are designed to shut down the heater at 212°, which is hot enough to cook and render pork, but not burn it or boil it. It's essentially a confit.
You might like an Instapot, my back is bad and it has been a lifesaver.
@inahyatt6013 we actually have a video up on our channel where we tried the Instantpot. Our favorite method is in our ninja foodie stock pot with lid. Thank you for watching and commenting. 😁
Just made bacon this way for the first time. I used a package of Oscar Mayer thick-cut bacon, cut it in quarters, and fried half of it in one of my pots. I can't believe how easy and fast and fun it was. And the bacon turned out perfectly! The only real problem is being unable to stop eating all those little chips!!! SO GOOD.
Glad you enjoyed it! Thank you for watching and for letting us know. 😁
Love idea of keeping stove clean while cooking bacon!
We are buying the 8 qt so we can cook whole slices easier too.
Great video No Bullsh*t down to the point. Thank you.
I didn't have to sit through the history of the first bacon man consumed before watching you get it done!
Thank you for watching, and for your kind, encouraging words.
I used to cook for a rafting company in Colorado 35 years ago and used this method then and I still use it today. Thanks for making a video about it. Super easy and no fuss.
Thank you for watching!
I figured more people knew about it. We always called it curly bacon and cooked it this way when camping with more than 3 people. Dump the pack in a dutch oven, shake it every once in awhile, bacon for the whole crew in the morning.
(If you really want to shorten your lifespan you can fry the hash browns in the leftover fat and it’s amazing)
@@AnimalBasedInYourFacethat teflon pot gonna give you cancer.
Wendy, you are poisoning yourself everytime you use a nonstick pan set above medium heat on a small burner. We still ingest a little bit of Teflon or whatever the coating is when cooking on medium heat. It's very little when compared to using too much heat.
The Ninja set is PFOA-, PFAS-, cadmium- and lead-free. Most Non stick cookware made after 2017 is Teflon free and contains no PFOA.
When we were young, we had to cook for eight of us. We'd put two pounds of uncut and unseparated bacon into an already mostly-full deep-fryer and put on the lid. When it stopped bubbling, it was done. Separated and crispy every time. Easy peasy. We saved the accumulated bacon fat, and used it to fill a second deep-fryer for cooking freshly-cought fish. Yum.
Sounds great! We only use animal fats to cook in or deep fry. Seed oils are so bad for your body. You will notice a huge difference in how you feel once your off them.
I don't have a deep pot like that .I will try a large covered skillet. Thank you
@@AnimalBasedInYourFacetry avocado oil. I cant taste the diff (from olive oil, other cooking oils) when cooking and its not from the seed but the fruit itself
How did you separate the fats - does the bacon fat solidify, and the other stay liquid or something?
@johnredcorn1279 all plant oils are from the seed primarily... olives are squeezed whole just as the avocado is
I like this idea. I usually use the oven so there's no mess, but this makes capturing the fat easier. Which I then use in bread.
Yes we love it! Thank you for watching!
The smell this makes is better than a any scented candle.
Exactly!! 🥓 👃
I once worked in a government facility with a guy who burned bacon-scented candles at work. Until I quit that job, I couldn't eat any bacon because of the smell of his candles. Truly sickening. I mean, just toast so e bacon at your desk if you want the real smell of bacon. SMH
I prefer dog bacon, but to each their own.
Until you make a candle right out of it directly. Lol best scented candle ever hahahahha
I agree looks yummy….❤ Thank you.
I did this too but then put the grease in silicone molds and in the freezer, then sliced it and put it in the fridge. That way I can use smaller pieces at a time without having to scoop it out when I need some grease. One mold is shaped like sticks of butter and the other like little hockey pucks.
Wow, that’s a great idea! We will definitely have to try that.
Oh man, what a wonderful idea! Thank you!! ❤
Brilliant!!! thank you so much 👍👍👍
That’s a great idea!
Genius 😊
I make “Bacon Crack” for my family’s annual hunting trip. That trip starts today…..I used your method to cook the finely chopped pound of bacon and OMGoodness! Perfect bacon. Not one tiny bit had to be thrown out because it didn’t cook. Lol
That’s how I’ll be cooking bacon from now on and NO MESS all over my stove or in the oven. Thank you.
Awesome!
Pro Tip: Cook the bacon fat to 230F stirring to ensure that all of the water has boiled off. This makes the fat better and reduces the chance of it going rancid.
Kind of hard to boil off the water with this method that includes keeping a cover on it.
@anthony2816 Once you take the lid off at the end all the water is boiled out. We have never had a problem with it going bad and it comes out quite white after filtering.
@@anthony2816 The lid helps keep in the heat to get the bacon all up to temperature. Once it is all boiling, remove the lid and continue to cook to the temperature I indicated. The temperature will rise as the water is boiled off. Easy.
Filtering out the pieces is important. I use a fine metal mesh strainer over a cylindrical container. I use that container for speed in filtering oil in one batch while watching for any water. I don't see any water but I do worry about it. If there is any water, it would be at the bottom of the container and I should be able to easily pour off the oil without any water escaping. I originally tried coffee filter paper in a regular mesh strainer but it is far too restrictive and oil barely goes through it. I then pour the oil from the cylindrical container into the individual pint-sized dark glass olive oil containers. I like Star brand oil and their small pint bottles have that useful spigot built-in.
That's how the breakfast cook for a resort I worked at did the bacon for BLT and burgers. He'd start with a bit of water and it could cook unattended during lunch prep.
It was my job to fish out the slices and lay them out on the prep trays for him.
A perfectly clear, well spoken, how to video, with all the details I was looking for. Grateful!
Thank you so much!
I've been doing this since I went carnivore a couple years ago. I saw a video from Dr. Berry on how he does this. I was shocked at how well it works. I just about only cook bacon this way now. It's like bacon meets pork rinds or something. I love it. The fattier the bacon the better it comes out too!
Great job eh.
I make it this way too and have for a year. I always get the thick bacon and it takes about 20 minutes for me. Yummy!
I will have to try this!
Beautiful Bacon. I've discovered recently that cooked bacon freezes really well. Just put some in a tupperware container and it thaws out fast and it's ready for breakfast or salad or whatever.
Great to know and thanks for sharing!
Very cool, not sure about other places but this is very similar to how bacon has been cooked in the south and was taught to me by my grandfather years ago. It is a much superior way to cook large amounts at once to feed many people. He used to use a very large and high walled cast iron skillet and a lid was not necessary. Starting slow till the fat was rendered and you are essentially deep frying the bacon in its own fat.
Best way.
With that extra bacon, you could make recovery packs for vegans when they melt down from low protein levels.
😂😂😂😂
😂😅😂😅😂
Hysterical 😂😂😂😂
What's "extra" bacon?
😂🤣 The bacon in the belly!
I didn’t realize this was a new thing. I’ve been cooking my bacon like this for awhile. I am just too lazy to make a big mess for a few strips in a skillet, hated the cleanup of the oven method, and I wanted bacon. I cut mine into 1/4” strips so I have ready to go crumbled bacon for adding to dishes however I want. I love it!
@@mixedmediaartgirl300 that’s exactly what we do.
Yes, i always used a gigantic wide skillet to cram as much in one layer as i could, but it still took forever and I'd get uneven cooked bacon as parts would burn black trying to get some of the big fatty curled spots done. And id have a huge greasey splatter mess all over the stove.
😂
Thank you for watching! Very true. We have to always be ready to learn and be teachable. None of us were born to know everything. We learn by watching others.
Do I need to refrigerate grease?
I've been cooking bacon this way for years. I love it! Virtually no mess at all. It's much safer and cleaner than cooking it in a skillet. Thanks
You couldn’t be more right. Thank you for watching!
I've been cooking bacon this way ever since I first saw Dr. Berry's video and I love it. No more splatters or mess and crispy bacon every time. The smaller pieces make a great snack if you store them in an air tight container in the fridge and can be crumbled for omelets and garnishes. Love the larger pieces for a meal though. Thanks for the recap.
We love it also! Thank you so much for watching.
You can freeze in baggies also
i hadn't thought about that. But then again, I never have any leftovers. LOL @@sharonfladeland2621
I use two large cookie sheets, parchnent paper.
Preheat oven to 375° line cookie sheets with parchment paper. Lay out the bacon strips. Top with cracked black pepper.
Into oven for 20 minutes, flip strips at 20 minutes, retuen to oven until desired crispiness. I used go 4 more minutes, one more flip, then 3 minutes.
Remove to paper towels. Boom. Flat strips.
well presented. i have cooked bacon & fatback like this since learning butchering in Texas in the 70's.
that still works & so do I. I use S/S pot for 'cook-frying' and never had a problem.
Greetings to Dr Ken
@lenbuckholtz2740 Hi, I have seen the term 'fatback' in books by the writer Robert Ruark and it always sounded good, but being British it is something I'm unfamiliar with. A search doesn't help, but seeing you write of it here... please will you explain what it is, how much is fat / meat and where on the back it comes from. Thanks in advance. 👍
Going to try this for sure! With our garden giving us lots of tomatoes this year, we have BLT's 2-3 times a week. I'm not sure how the curly pieces will do but definitely worth trying! You're so right - frying on the stove top's griddle is *messy*.We tried the oven method but never got fully crisp bacon without some parts almost burning - and scorching the grease. Thank you!
Thank you for watching. Let us know how you like it? When cooking be sure to turn your temperature down to medium high once it starts to brown and continue stirring every three minutes or so.
@@AnimalBasedInYourFace will do 👍
I did the same thing as in this video, but I put the bacon through my meat grinder first... in the end I had amazing bacon-bits that could be sprinkled over ground beef or any other way you might use bacon-bits... sprinkled over scrambled eggs on in an omelet. I strained my fat through a fine mesh coffee filter and keep it in a glass container in my fridge.
That’s a great idea! We like ours crispy, so it crumbles pretty easily by hand and we crumble bacon bit pieces in our scrambled eggs or omelettes. Good stuff!
Oh and as long as your bacon grease is strained and doesn’t have a lot of the bits in it. It will last out on the counter at room temperature in an airtight container for many many weeks. Stainless steel or glass is best. Your nose will let you know if it’s going bad.
Great idea! I wanna try
@@AnimalBasedInYourFacewhat do you use the grease for?
@@lm1275 cooking pretty much anything that you would add oil or butter to.. and for adding fat to you diet animal based way of eating..
Genius in the simplicity!
Any method that reserves every drop of that precious bacon grease is a winner in my book!
Great idea. I've been cooking bacon on my outdoor cooker to avoid making a grease mess on the stove. I need to try this. I also cooked fried potatoes in the bacon grease so I'm going to try frying potatoes in the pot after I cook the bacon. We'll see how it goes.
I cook my extra thick, naturally smoked bacon in the oven. It takes about 15 minutes for the perfect slice, and I use the grease to make suet for the winter birds. No waste whatsoever and it’s excellent bacon!
I am blown away! I will be trying this tonight for sure. I liked and subscribed. Thank you so much! ♥️
Awesome! Thank you!
thanks for doing this test for all of us! and for posting the results! love the "clean" cooking method:)
You are so welcome!
2 1/2 lbs Cut Into 1 Inch Strips ( Bite Sized ) And Cooked Until Crispy Light Brown Cool And Put Into Zip Lock Bag And When You Cook Eggs Sprinkle Some Beacon On Top As Soon As You Put Them Into The Frying Pan - Mix Into An Omelet, Frittata, Quiche, Salad, Or Whatever You Want - This Keeps For Weeks But It Usually Is Used Up Fairly Quickly - I Have Been Doing This For Decades - It Is Always In My Fridge Door
And I thought the oven method was the best way to book bacon! This looks like my new way to go, look forward to trying it out. Thanks for posting!!!
Way to go ,absolutely got to get me one of those pots !
Money is the issue right now maybe Xmas
Thanks so much keep up the educational videos
i was 50 years old when i learned this. thankyou so much
Thank you! We are always learning. Alway trying to improve.
I have been doing this for years. Cooking 1 1/2 lbs package in a deep dutch oven. No mess. I cut in thirds under low heat. Then I braise some other meats in the grease. Chicken, pork steaks, giant meatballs, whatever. Again with low heat.
Wow!
Awesome!
The only negative of being a carnivore is cleaning the stove top and the grates everyday! It's a pain, but I love my meat. Your bacon looks great. I may try that method.
Let us know if you do. Love that it’s not messy!
Excellent. Would have never thought about it this way.
Have been doing similar to this for years! It’s cheaper to buy large bulk or family packs and more efficient to cook them all at once.
Following are suggestions from my experience:
1. Cook in carbon steel or cast iron. The bacon grease is perfect for seasoning your pans & woks.
2. Add water initially, which boils away as steam. It will help render the fat resulting in a much more evenly cooked & crispier end product.
(Caution: Too much water will make a bacon soup that still reduces to just grease but takes longer)
3. Par-cook the bacon to about 2/3 done. Keep ziplocked in freezer. Only need 30 seconds in the microwave for each individual use.
4. 👌
Thank you for your tips and thanks for watching.
I didn't realize you could run a pot on induction with a paper towel under it. Never seen this method before, we've been cooking it mainly on the griddle but with it being 100+ degrees for months I abandoned it as it was just too hot to cook on. Going to have to try this.
Yes it has been too hot outside. The paper towel keeps the burnt marks off the glass and helps with scratches I’m sure. A gentleman replied on here that you can also use parchment paper. We’re going to try that next.
@@AnimalBasedInYourFace We'll be adopting this paper towel trick for sure, plus it's a nice little extra if anything spills to help with cleanup.
Going to have to try a number of your recipes. Trying to learn more about Keto and these all look like great ideas to try.
😅 I spent 3 minutes asking why this wasn't catching fire...
@elainetrudeau1473 😂 did you figure out why? 😂
@elainetrudeau1473 we have a short on our UA-cam channel that explains it.
This is how I always cook my bacon however I have never tried to just cut it in half. Thank you for this.suggestion. This is a brilliant way to cook bacon.
Hope you enjoy
just hearing all the times you say bacon is making my mouth water more and more.🤤
I was hoping it would. 😂
You are my latest hero. Well, maybe #2. #1 is the guy on Corporals Corner. It's a camping/outdoors channel. He used bacon grease to pop popcorn! I was quivering alllllll over. That's other worldly right there! But, he double down the next video or a subsequent 1. He popped the popcorn in the bacon grease and added crispy quartered bacon strips to the popcorn. This man is like, idk, a super hero or sumpin!
I love this! I’ve seen Dr. Berry do this, too, but I didn’t even think about it until now… I have a pork belly I could cut up either in strips or I may try cubes and cook this way.
Let us know how that works out.
been doing this for months..I don't cut it I just separate and put into a large pot, no lid and it takes about the same time. When you cook a full pound at a time this is the ONLY way to cook bacon
We actually have another video that shows as cooking it in full pieces. We wanted to show everybody that it works any size. Thank you for watching.
Just tried this, wotjed great! My new way of cooking bacon!
Thank you, excellent tip, I will have to try this as I hate cleaning up the splatter mess...
Great technique! I would like to see more on the straining and storing of the bacon fat. Thank you
We will get that up this week! Be sure to subscribe so you don’t miss it.
We strain the grease into a Pyrex measuring cup with pour spout to let it cool a little. Then we pour the grease into a styrofoam egg carton and stick it in the freezer. The egg carton holds about a tablespoon per "cup" where the eggs went. Once the grease has frozen solid, we pop out those tablespoon-sized pieces, vacuum seal it and save in the freezer. We mostly use it for flavoring rather than frying, like in green beans or heated and poured over fresh spinach.
This is how I cook bacon. It works well. I am glad to see that other people do it this way. The only thing that you have to watch is at the very end it can go from perfect to burnt really quickly. Peace
Going to be a rainy weekend here. I know what I'm going to be having for breakfast and how I'm cooking it! Looks amazing and very simple! A family of 6 thanks you!
Flip the bacon every 3 minutes or so and if it starts to burn turn down the heat to medium. Every pot and stove is different. Thank you for watching and check out some of our other videos. We try to make 2 a week.
I am going to definitely use this method next time! Thank you for sharing ❤
You are so welcome!
Looks great. Never heard of that deep pot cooking method. I am surprised you had any 1/4 or 1/3 bacon chips left to show when you started on your 1/2 bacon cooking trial. Wright's thick cut bacon does not last long at my house.
Truth be said there was probably 8-10 pieces missing from that video 😆 It’s hard to not munch on something so good and good for you hot right out of the pot!
I am definitely going to try this method the next time I cook bacon!
To avoid the stovetop splatters I have been in the habit of baking my bacon on a wire rack over a sided half sheet pan. It's great for rendering, but the bacon always sticks to the rack and cleaning that is almost as much hassle as degreasing the stovetop. This pot method looks WAY easier!!
Thanks for sharing.🙏👍
I do the "rack" thing in the oven, too...... I've never cooked bacon on top of the stove since I learned that. If you spray a dedicated rack with "no stick" the first couple times and don't clean it off afterward, it's like you "season" it as you would a cast iron skillet..... eventually you don't have to spray it anymore, the bacon lifts easily with a metal spatula. Also.... I cover it in the oven with a big ol' upside down turkey roasting pan - no grease all over the oven. Perfect flat fully-cooked crispy bacon strips every time!
@@broeheemed32 Ooooohhh!! Yes!❤
Hope you enjoy
I have shared this many times , thanks !
Thank you! ❤️
I’ve never heard of this before. I can’t wait to try it! I usually don’t like cooking bacon in the house because of the mess. I also love your channel name! Thank you and I look forward to seeing more from you!
Thank you! ❤️ Just start on higher heat and turn down if it starts to stick or is browning too fast. Stir every 3 or so minutes.
I'm giving that a go!! I've been spending 1.5+ hours to do 4 trays of oven baked bacon. And it's messy on the oven.
We’ve tried air fryer, oven, stove top and all are too messy for us! We do have a black stone griddle we use to cook bacon also but it’s been so hot lately and it’s still a lot more work so we love this method best! Hope you love it also and the no mess!
This is awesome and going to try it. Im also a bit surprised on how no one has asked about what is between your pot and stove top! What is that white paper and is it to keep the top clean or from scratches?
It is a paper towel. It’s an induction cooktop. I explain why I use a paper towel halfway thru this other video ua-cam.com/video/uT2NYMo3xuE/v-deo.htmlsi=jZs3WEKXd8oP3RVQ
I love you Bacon!!!! You make my heart stop
WOW! Fantastic. Thank you.
Thank you for watching and commenting!
I have found using a good pair of kitchen scissors rather than a knife to cut the bacon works way better.
Yes we have an awesome pair of kitchen scissors.
I've been cooking my bacon like that for years, by cutting it in half then frying. I never knew it was a thing. Just wanted to stretch it out for family.😊
Thank-you. Will try real soon.
Thank you for watching!
Years ago I decided to start using a pot to cook my bacon to help reduce the grease from making a mess. Shortly after using the pot I decided to stop dumping the grease to see how fast it would cook if the strips were submerged completely while cooking. I cook three strips every morning. I have a gas stove and set the flame to about a half-inch flame with about 3 inches deep of bacon grease right now. The very best thing about this method is about the 10-minute mark where this amazing goodness has been floating to the top and gathering around the edges. I use my fork to dip in and bring up about 8 or so servings of this stuff, maybe about a heaping tablespoons worth in total. Such a delight.
I use to keep the extra grease in the freezer but I learned you could keep in on the shelf in a mason jar. You can also cook a steak or such and put it in a mason jar and fill it with grease and it will preserve it.
Thanks for sharing we will give this a try.
I've been using Dr. Berry's Bacon chips cooking method but went to 1/2 strips because the 1/4 strip size was getting too crispy and not enough meat in the bite. Great video! 👍🏼👏🏼😊🥓🥓🥓🥓
Thank you!
Thanks, I will give this a shot. I usually buy 6 pounds at a time, cook it on a mat in the old grill so I dont make a mess in the house. I also dont fully cook the bacon because I freeze it and take out about 6 pieces at a time. Reheating offers almost no mess. This looks easier.
Thank you for letting us know your method. We purchase about 20 pounds every two weeks at Sam’s Club. We usually cook up about 6 to 8 pounds a week. It goes so fast we’ve never froze it but we will be sure to give it a try. Thank you for the tip!
@@AnimalBasedInYourFace Bacon at Sams is crazy expensive! $6.25/lb!!! I like bacon, but I would never pay that much for it. I buy it when it's on sale for $3/lb. Also, how do you cook with a paper towel under the pot? Seems like that would get too hot and catch on fire.
@@JohnnyRay920That is what I’m wondering, too, and you are the first person to ask. I’ve been searching to see if anyone else asked this 😲😋
I recently got an induction stove and I had no idea about the paper towel under the pot, what a mess saver, can't wait to try this with some bacon. Thank you!
You will love your induction stove top. Thank you for watching!
My mouth is watering.
Very interesting! I always cook mine in a single layer on a baking sheet in the oven, but I'm going to try this next.
We’ve done your method also. Be sure to turn your temperature down to medium high once it starts to Brown and continue to turn every three minutes or so.
Tried it! It's wonderful! Thank you!@@AnimalBasedInYourFace
@sherri1699 awesome!! 🎉🎉
Thank you for the great video and for saving me a mess to clean up within the week ☺️
You bet! Hope you enjoy this method. We have tried full pieces also and it works great.
We will make a short on it. 😁
Definitely going to try this next time. I’m tired of the greasy splatter everywhere
Fantastic simple video.
Thank You !
You are welcome!
Thank you so much - I had quit cooking bacon because of the greasy mess. Just a tip - "high" was too much for my gas stove, as it started to burn after about 8 minutes. Thanks to stirring every 3 minutes, I caught it in time and reduced the heat a bit and it came out perfect! Nothing wrong with a few burnt edges if you love your bacon crispy like I do!
I can buy bacon pieces at my local salvage store. Will give this a try and make some bacon gravy tomorrow! I have been using the air fryer which works well but this looks awesome! Thanks for sharing 💞
Your welcome!
I oven cook bacon on a tin foil lined cookie sheet with a wire rack elevating the bacon. Put bacon into a cold oven and put to 275 degrees. Takes about 30 minutes and your nose will tell you when it is near ready. You get crispy straight flat strips of flake apart in your mouth bacon.
Love that there’s no big mess! Thanks!
We do too!
Excellent video. However, I also watched a bacon cooking video where the cook added water to the frying pan before cooking and noticed a better crispiness and flavor in the bacon. I wonder if you combined the two methods and added water to the deep pan if it would improve the flavor? Is this something you can try?
Thanks for the tip!
Freaking GENIUS!!! 🎉🎉🎉
Good job. I can't wait to try this on my next camping trip. It's adorable how Karen is in the background finishing your sentences.
Just tried this out and it worked great! I'm on day 4 carnivore!
Awesome glad you liked it! Welcome to the Carnivore lifestyle. You’re going feel better than ever!
Thank you! I keep buying large packets of bacon, but unless I freeze some of the slices, it goes off. I will try this this week. The bacon “chips” will be a sort of condiment, and the bacon grease, the real liquid gold, will be great to use.
Let us know how you like it. We also cooked it in whole pieces too and it works great but cutting in half is our favorite.
i always buy in bulk cut packs in half and ziploc and freeze until i need it. 👍🏾
My Mom has been doing this for several years! She cuts the bacon into quarters (about 1-2 inches long, depending on the bacon you get....... so we get bacon "Chips" much better than a potato chip!
It's so good! When I get home from work I have a couple of "bacon chips"
I don't feel so hungry. I'm not fighting a craving!
Keeps me from munching on salty carbs!!
🦩🦩🦩🦩
That’s great!
What temp?
@@GygaxGirl Mom uses a deep soup pot with a lid, keeps the grease from making too much of a mess, separate the pieces so they are loose & put the cut pieces in the pot, put it on the large burner , on high til it starts to sizzle turn it to medium, stir, stir stir, til they get to the crispy level you like. You can do a pound at a time. YUM!!
Great snack when you're hangry!!!🤣🤣🦩🦩🦩🦩
Don't forget to save the bacon grease for, eggs and other yummy things!
I'm from Florida, and we use bacon grease alot!
Great for a Keto/Carnivore diet!!
@@kathisdaughter598 thank you!
How do you just have a couple?? I couldn't do that! 😀
I always love to learn new ways of doing everyday things. Mike
We do too! This was new to us recently. We’ve tried the air fryer, the oven, the stove top, the Blackstone griddle, but we never try deep, frying it in a pot until we watched Dr. Ken Berry’s video. We’ve tried cooking it in full slices, 3/4 slices, 1/2 slices and 1/4 pieces. Our favorite is probably half. This is now our favorite method. Thank you for watching!
Yum! never enough bacon. We also save the bacon grease and cook our broccoli in it, Brussels sprouts, etc. I also make chicken liver nuggets with pork rind crumbs and frying it all up in bacon grease. I couldn't eat broccoli and similar veggies for most my life until we bought it fresh and cooked in bacon grease also add smoked salt!
I usually bake my bacon on a broiler pan so it catches all the grease. I like this method of on the stovetop. I will try it. Oh, where did you get your bacon grease container?
Amazon. Read reviews some are not real stainless steel but tin with stainless coating.
Yeh, I've seen that approach taken with italian cooking (carbonara, etc.) and it does work. I cut even smaller pieces, though, as I usually just have them with eggs, 'though I'll do halves if I want a Vimes BLT or turkey'n'bacon or somesuch.
😂 *Vimes BLT* Yes!!
@@ladya1953 And most times just a BT, not even any L skulking about underneath.
Now I'm hungry...
Great information and video. Really liked the side by side comparisons .
Thank you! Glad you watched.
I usually toss half a package of bacon (or more) into a fryer when frying off dumplings, fries, or chicken; before to add bacon fat or after to take advantage of the hot oil. They keep forever in the freezer after frying.
The person who taught me this called it 'boiling bacon'.
I’ve been cooking bacon that for years. Renders the fat perfectly and no mess on your stove. I do not use the lid though….I’ll give that a try!
Awesome! Let us know how you like cooking it with the lid on.
I use no lid and do 2 lb of whole slices at a time
in a 5 qt pan already filled 1/2 way with bacon grease.
So it is really just like a deep fryer and takes 15-20 minutes for the 2 lbs
I like mine a little bit less crispy than in the video but its pretty close to that color.
@2Truth4Liberty We cook 2 pounds at a time also. About 8 pounds a week. 😁 Great let us know what you think.
@@AnimalBasedInYourFace
I cook 6-8 lbs (3-4 batches in a row) and it sits out at room temperature until its all eaten -- usually within about a week.
Will usually go a few weeks without any then do it again. :-0)
Occassionally, if the bacon grease starts to solidify in the pan, I'll put it on the burner to reheat for a few minutes(keep it from spoiling).
Thank you! I’m doing that from now!
I’ve practiced bacon different ways. My favorite has been oven pan w foil to help for cleanup. I like the BIG pot idea but I don’t think I need that big. Will use medium size. And then my washing will help cuz it will be smaller. Thanks for tips. It gave me an idea to improve.
What is with the paper towel????? I have never seen that before. Why doesn't it burn???
We have an induction cooktop. Check out our video here ua-cam.com/video/pnQNBvpR62k/v-deo.htmlsi=ehLVlXv3vPBhOjKu
I had the same question!😂
Former vegan enjoying bacon again. I still get a little weirded out by the grease and buy pre-cooked bacon. How long do the cooked chips last? Do they need refrigeration - can I keep them in an airtight container on the counter? I don't want to spend money on a grease container, but the pre-cooked don't make as much grease as I imagine cooking in a pot will create. Is there any reason I can't keep the grease in an airtight Lock n' Lock container? I have glass ones if plastic is a no no. Looks good.
Glad to see you switched, your health and energy will thank you. We put the bacon in airtight container and leave in the fridge. We cook up several pounds and go thru it all in a week. Pop in air fryer to reheat if you want it hot. Poor the grease after it cools in a glass mason jar or a glass storage container you pack meals in normally. When we have bad grease from cooking other things in the grease we pour left over in a container, freeze it then dispose of on our property for the furry friends to enjoy. You could easily pour it into an empty water bottle and put in your trash if you are in the city. Be sure and subscribe so you get our next video!
@@AnimalBasedInYourFace Thanks about the mason jar hint. I've got plenty of those!
I've found freezing bacon stays good for a few months. just wrapped in plastic wrap. 5-6 strips at a time. get it out piece at a time. breakfast yummy @@calendarpage
This is the easiest yet best looking crispy bacon ive ever seen
Thank you for watching! Glad we could help.
I've long thought that deep frying bacon in bacon grease would work wonderfully. That is pretty much what this method does, without starting with a pot of grease. I wonder what would happen if you started a new batch by adding the grease from an earlier batch after the bacon is arranged. It should cook quicker is my guess as it would have full immersion from the start rather than once the bacon provided its own grease.
Yes it does if you have extra available.
I have been cooking bacon in the oven for 40 plus years. No mess, no watching it. Crinkle foil first, then lay that foil out on a baking sheet. Lay strips of bacon, lots of bacon, and fold up a half-inch border to keep grease from running out. Lay loose sheet of foil on top. Bake until crispy at 350 or 375. Easy and perfect every time.
the vapor still building up inside the oven.
@@joseed9330 I use my oven and clean it regularly. Much less mess than the pot. The loose foil over the top but within the edge of the bottom crinkled foil keeps all the grease contained. This makes cooking for 20 a breeze.
I'm not sure what I did wrong, but I did what you instructed, and my bacon came out burnt on one side. I even turned down the burner to medium heat (setting 5), and allowed the few remaining pieces to cook fully. They're slightly burnt, too. I like the concept of this way to cook bacon, but it did not turn out like I had hoped.
Did you not turn it every 3 minutes or so? We made another one with a slower pass and tried to cover all the steps some might have missed. Try watch this one, but it sounds like you didn’t flip the bacon. ua-cam.com/video/6xtR4cfEMtQ/v-deo.htmlsi=8YkNHmh5kdJlhhhW
That used bacon grease alone is probably worth it's volume in gold. The contents of that entire pot would coat the bottom of a frying pan nicely for multitudes of mushroom/onion/Swiss cheese omelets 🥰😋.
Outstanding!
Thank you kindly!