For those who love small streams, wild trout, and life...in their simplest form
Monday, May 13, 2013
A Bacon Classic
Truly one of life's simple pleasures is bacon. The belly of the pig, cured and smoked then sliced and pan fried to a crisp.
Just some thoughts on this delicacy. First buy slab bacon, not packaged. When you bring it home unwrap it and put in the refrigerator and allow it to dry out a bit. In a cast iron skillet place the strips of bacon and don't crowd it. Turn on the heat and allow the bacon to cook, and don't turn it to quickly. When the bacon is brown on one side flip it over and allow to cook until brown and crisp. I like mine on the real crisp side. Remove from pan and drain on paper towel.