Beef Bacon promises countless delights: crumbled into salads or on top of donuts, served in long strips alongside eggs, wrapped around a turkey breast, chicken or meatloaf. Because it is slightly sweet and very rich, the key is to cook it over low heat initially to encourage the fat to render out without burning the delicious strips of meat. Here’s how:
- Lay strips of bacon in a large skillet (cold). They can be touching, since once the fat renders out, there will actually be a lot of room in between the pieces. Set pan over low heat until fat starts to render. If you have a splatter guard, use it — bacon can sputter a bit as it cooks, which can be both painful and messy.
- Increase heat to medium and continue to cook, turning occasionally, until most of the fat has rendered and the bacon is starting to crisp up.
- Once edges are dark (but not burned), transfer bacon to a paper towel-lined plate. Bacon strips will crisp up as they cool. Serve whole, or crumble once cool. Be ever vigilant for hands that may suddenly appear out of nowhere and cause these crispy morsels to disappear!
Passover Beef Bacon is here and it's awesome. We fried some up tonight just to make sure. Smoky, salty, crunchy, beefy, deliciousness (Thin, Thick, or Cubed!). Great with tomatoes and lettuce, great in so many other ways. Pastrami, corned beef, and sausages for Passover are in stock too! It's time to make those Passover orders! #kosherpasturedmeats #koshermeat #passover2016 #beefbacon #oukosher #kosherforpassover #kosherbacon