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Just preheat the oven to 400° and lay the bacon on a foil-lined baking sheet. (For even crispier bacon, set a metal cooling rack over the foil-lined baking sheet and lay the raw bacon over the cooling rack.) Bake for 15-20 minutes, depending on the thickness of your bacon, and use tongs to transfer it to a paper-lined platter to drain and.

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1: Line a rimmed baking sheet with foil or parchment paper, and lay out as many bacon strips as will fit snuggly without overlapping. 2: Place in a cold oven. Then heat the oven to 400 degrees F.

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Platter style bacon is a type of bacon that is served in a whole slab rather than sliced into strips. This means that you can cut it to your desired thickness, making it a versatile option for cooking and serving. Unlike traditional sliced bacon, platter style bacon is usually smoked and cured before being sold. This gives it a rich, smoky.

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Kraft Foods Co. Oscar Mayer brand bacon sits on display at a supermarket in Princeton, Illinois, U.S., on Thursday, Aug. 14, 2014. Declining supplies of pigs that resulted from a deadly virus that spread across 30 states since the outbreak began last year have pushed up retail-bacon prices 10 percent in 2014 to $6.106 a pound in June, the highest since at least 1980.

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Platter style bacon is a type of bacon that is cut from a slab of pork belly, rather than being sliced into individual strips. This means that it is thicker and heartier than traditional bacon, and has a more rustic appearance. The name "platter style" comes from the fact that this type of bacon is often served on a platter, rather than.

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Pancetta : Italian-style bacon cured with peppercorns, salt, and cloves, pancetta is packaged in a roll similar to sausage and sold by the slice. Rashers: This style of bacon is more common in Europe, specifically the United Kingdom, and is cut from a different part of the pig than American-style bacon. Irish bacon/Back bacon : A lean meat cut.

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Consists of slices of bbq-d beef, veal, pork, goose liver and bacon, served on a wooden platter, with fried potatoes and salad. The Hungarian "fa" stands for "wood" and "tanyer" means "plate.

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Guanciale. Pronounced gwan-CHA-lay, this Italian bacon is made from pork jowl. It has a long curing and drying time, and traditionally is not smoked. The resulting bacon is fatty and soft with a stronger flavor than pancetta. Guanciale is often used in Italian sauces like this carbonara. 10 / 14.

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Canadian bacon or Irish bacon or back bacon (above) is made from lean loin meat only, the longissimus dorsi muscle. It is much leaner, at least 10:1 meat to fat, and it is cured in one long thick tube and sliced after. In the US, it is called back bacon. Order boneless loin (not tenderloin) if you want to make this.

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Use a cast-iron skillet over medium-low heat to fry the bacon, turning the strips occasionally. Be careful of any grease spatter and be sure to use your exhaust hood. Bake it: Avoid the mess that comes with frying bacon by baking it. Place the strips on a wire rack set inside a rimmed baking sheet.

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Platter bacon is a type of bacon that is specifically sliced and arranged for serving on a platter. It is usually made from the pig's backside, which makes it a leaner cut of bacon than other varieties. Platter bacon typically does not come with a skin and has only a thin layer of fat that can be removed. This type of bacon is preferred by.

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The main difference between cured and uncured bacon is in the ingredients used for curing. Yes, contrary to what these terms imply, both cured and uncured bacon are cured. They just use different curing agents. More meat products are cured than you might think. Popular cured meats include hot dogs, ham, and smoked sausages like bratwursts and.

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For 1/2 gallon of brine, which nicely covered my piece of meat, I used 1/2 cup kosher salt, 1/2 cup sugar (combination of white and brown), and 3/4 ounce pink curing salt. Other flavorings and spices are certainly welcome at this stage: juniper berries, bay leaves, coriander seed, etc.

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Arrange the bacon strips on the prepared baking sheet, or on the rack if you're using one. It's okay to overlap slices slightly because the bacon will shrink as it bakes. Place the pan in the cold oven. Heat the oven to 425 degrees F (220 degrees C). Cook the bacon, as the oven comes up to temperature, for 14 minutes, or until it's cooked to.

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Platter sliced bacon is a type of bacon that is cut into thin slices, usually around 1/32″ thick. This makes it the thinnest option available and perfect for quick crisping. It's commonly found in diners, restaurants, and hotels, where it's served as part of a breakfast platter.

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