We know some of you are new to this whole cooking thing.
If you master the cooking of some damn good bacon, the rest will take care of itself.
Because if something you make sucks…just cover it with delicious bacon and you win!
So let’s get started on turning you into a Bacon Badass Dinner Winner!
Get some uncured bacon. Smoked is okay. But don’t get that crappy bacon that’s filled with a bunch of words that sound like they belong in a chemical warfare handbook…like Nitrates and Nitrites. Sounds like a dirty bomb!
Uncured. No sugar. No nitrites. No nitrates.
Fresh bacon from a pasture raised pig is best! That’s what we like! Get online if you can’t find this near you and order from a reputable company. Here are a few we like:
Here’s a website that lists several farms that ship!
Now let’s move on and get to making you better at bacon!!!
- Sea salt or HimalayanPink Salt
- Fresh cracked organic black pepper
Equipment you need to do this right:
- Baking sheet
- Foil or parchment paper to cover the baking sheet, optional
- Clean glass jar to store the bacons drippings (this makes a perfect cooking fat)
- Cover your baking sheet with foil or parchment if you choose to. This just makes clean up easier, but it’s not necessary.
- Lay the bacon out on the sheet pan and don’t let them touch. They just need a sliver of space between each slice.
- If you bought fresh uncured, unsmoked bacon…this is where you salt and pepper those strips of goodness. Just like seasoning any piece of meat before cooking. If it’s smoked…you can skip this part.
- Put them in a cold oven. Yes…starting out in a cold oven is the key.
- Turn the oven on and set at 400 degrees Fahrenheit.
- Set a timer for 15 minutes. It will likely need a few minutes longer, but all ovens are different. At this stage you are going to be watching it like a sniper. It can turn on you in a heartbeat, so keep your eyes on it. We know everyone has their own preference on bacon, chewy, crispy, burnt, etc. So here’s where you go your own way and cook it until it looks good to you.
- When it is cooked to your desired crispness, take it out of the oven and move it to a paper towel lined dish.
Tactical Tip: To keep the bacon drippings for a later use, just pour into a clean glass jar with a lid and store at room temperature for up to 3 days. If you are keeping it longer, move it to the fridge and it will keep for weeks. This makes a great fat for searing off steak, chicken, salmon, cooking eggs, or tossing french fry cut sweet potatoes to make oven fries. Only use the fat if your pork was raised without hormones and antibiotics in a beautiful green pasture.
We just finished filming our independent film, Call for Fire, and we had a blast! We’re talking eight days of intense 16-18 hours of filming, cooking, filming, cooking, filming, and cooking. You guessed it…We did both.
If you are thinking of going gluten and grain free and living a more primal/paleo lifestyle and wonder how it makes you feel, we have a few testimonials from our week feeding a cast and crew this kind of food!
“I have been pooping better than ever!” (This is one of my favorite compliments about the way we eat…if you ain’t pooping good, you don’t feel good!)
“I should be really tired, but I have energy after a long day of filming…it’s amazing.”
“I feel better than I have felt in a long time. I’m a convert!”
Just a few pics from filming Call for Fire!
Thanks for Stalking Us!
It makes us all warm and fuzzy inside when your breathing over our shoulder.
Check out The Tk Store! We have a couple of E-Books available!
You can also contact us by clicking Make Comm’s, send us an old fashioned email at firstname.lastname@example.org, a message through FaceBook or Instagram…or maybe a smoke signal to ask us a question. You can try a carrier pigeon, but Luke the Goldendoodle chases them off.
Watch for me and Steve in the upcoming movie Range15! They say I have a closeup! What?!?!
It has been a crazy awesome few months! Yep, that’s a zombified Danny Trejo!
Steve and Melody