BON CON RECIPES

I always bake bacon in the oven! You just need to plan a bit ahead as the bacon takes longer. With baking, the bacon grease stays nice and clean and you can reuse it to saute vegetables or eggs for extra flavor.

Provided by barbara

Categories     Side Dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 1

• Ingredients

Nutrition Facts : Calories 134.3 calories, CarbohydrateContent 0.4 g, CholesterolContent 27.3 mg, FatContent 10.4 g, ProteinContent 9.2 g, SaturatedFatContent 3.4 g, SodiumContent 573.7 mg

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.

Provided by Cathy Barrow

Total Time 2 hours

Yield About 2 pounds

Number Of Ingredients 10

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 341, UnsaturatedFatContent 19 grams, CarbohydrateContent 4 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 12 grams, SodiumContent 163 milligrams, SugarContent 3 grams