The first thing you need to know is that, yes, bacon is good with everything!
But I’m sure you already knew that.
So let’s talk about one thing I despise about bacon: I don’t like when it goes to waste.
It used to be that I’d buy a pack, once or twice we’d use a few pieces for a dish or breakfast and then the rest would go bad. Then I started freezing the whole pack but that didn’t work either since we only use a few pieces at a time. You can’t exactly pull apart bacon stripes that have been frozen together so I figured out a solution to this problem. I roll up my bacon like you would a piece of carpet. Then I place them in reusable containers and freeze them. When I want a piece or two or three, then I just break them off, set them in a plate and let them defrost. Sometimes I cut them up into little strips while they are frozen and by the time they hit the skillet they are defrosted!
Now that is turkey bacon. We eat lots of turkey bacon in our house but sometimes you just need the real thing. Like when you need some good ol’ bacon grease. That is when I break out the baking sheet and a wire rack. Cooking it on a rack in the oven allows the bacon to cook without being in the grease and I find it comes out crispier. This also means you get a good bit of grease for future use. Cajuns don’t waste anything. We have a recipe for all of it.
17 minutes in the oven on 400° and you have some crispy strips of bacon plus about a 1/4 cup of bacon grease. Just pour it out of the corner of the pan and into a glass dish. Once it cools you can cover it and store it.
We don’t use real bacon often but when we do we tend to use the grease for traditional Cajun rouxs; Cajun burgers, dirty rice, sauteed vegetables, and the like. I will be posting later this week about how to use it to make a traditional Cajun roux. What do you do with your bacon? Which do you prefer: pork or turkey bacon?