First thaw out the bacon from freezer over night by placing it in the refrigerator the night before.
Heat pan on low heat.
Place butter or ghee.
Add bacon to a low heated skillet. Place enough bacon in the pan to fill it up, but not so much so that it overlaps. If it overlaps there will be sections of the bacon that isn't cooked. And if there is too much space in the pan, not enough bacon grease will be released into the pan and the bacon can burn.
Cook on medium heat to your desired crispness, turning frequently.
Once you have cooked both sides, take the bacon out of the pan. Serve immediately, or place on a plate with paper towels to collect the excess grease. I used to drain excess oil on paper towel until I realized the benefit of its saturated fat.
Tips: to reduce spatter when frying bacon, fit a wire-mesh splatter screen over the skillet.
To keep bacon slices straight and reduce shrinkage, weight them down with an iron bacon press during cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (50g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 63 (60%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 44mg||14 %|
|Sodium 416.8mg||14 %|
|Potassium 1.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
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