How to Bake Bacon

This is the best way to get perfect bacon every time.

This is not my original idea. I searched the Web and found dozens of different methods for baking bacon. I tried a few and this one came out perfectly clips and super tasty.

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Just like making ham or Char Siu pork, sprinkle salt and let the meat rest to bring out the umami. Bake at a low temperature to increase the flavour. Creating a bacon-like flavour through the addition of salt was a challenge. I think the salt content here is just perfect.You can achieve an effect close to smoking by using black tea. You want to adjust the salt weight to equal 3~5% of the weight of the meat. Adjust the cooking time to correspond to the weight of the meat being cooked. Recipe by Okaraseijin

Shop-bought bacon has a lot of additives and is not safe. I wanted to make homemade bacon easily. You can freeze this bacon and it keeps for a long time in the fridge. It is handy.After turning off the heat, the remaining heat still cooks the pork.Rest the bacon in the fridge for one day before eating. You can avoid excess smokiness!See my blog at http://ameblo.jp/illuminare For 6 servings. Recipe by Mitsuna ROSE kitchen

Smoked bacon can be very expensive, so I decided to make it myself. Real bacon is very labor intensive, but through trial and error I managed to make yummy bacon without too much effort.The bacon can be smoked easier if it is cut into 2cm slices. If it is too thick, the flavor won't penetrate to the center. If the smoke color is too weak, you might want to try smoking it a second time. Also, make sure to thoroughly wipe the meat dry before smoking, otherwise the smoke will not penetrate the meat well. Recipe by Kurodai Chinuko

Yummy 😋!

perfectly cooked bacon!

I made some sam-gyetang-style (Korean chicken ginseng soup) salted pork soup and it made me want to make my own salted pork.If you're in a hurry to make bacon, without wrapping it in plastic wrap, wrap it in paper towels, put it on a tray, and let it sit in the refrigerator. For an easy-to-make amount. Recipe by pogue

We love bacon, but rarely use a whole pound at one time. I also like to have it around for flavoring and salads, where only a couple offices are needed. I don't like the precooked bacon or imitation bacon, so this works perfectly. I always have bacon individually frozen in slices on hand,

Something simple

My husband said ' you had me at bacon'