Those biscuits were awesome, btw, but I will get to those in another post. Right now we need to talk PIG.
My children really latched onto that “World Bacon Shortage” story back in September. I think it’s a self-fulfilling prophesy, as they are eating bacon like “shortage” meant “extinction.”
My husband used to bar tend at a steakhouse when we were first married. Lone Star Steakhouse baked up pounds and pounds of bacon each morning before they opened for lunch. This method is now well-known on the interwebs, but I’ll review here:
1. Heat oven to 375.
2. Place bacon in one layer on foil lined pan (or not if you don’t mind scrubbing)
3. Cook until done, or just under done if you wanna nuke it from frozen.
4. Cool and bag.
Our mistake was step 3. We cooked it until done. That meant after a couple of glasses of wine, there was nothing, not even a 30 second nuking, standing in between my husband and me…and three pounds of fully-cooked, crispy bacon.