Frying bacon

Appears in

Published 1978

About

The best bacon for frying is undoubtedly smoked bacon; look for the rich russet brown of the rind and a more rosy pink to the meat than in green bacon.

Choose back or streaky cut thick or thin, but always take bacon with fresh-looking white fat - buy not more than a week’s supply at once and keep it in a plastic container in the refrigerator

When you decide to fry your bacon take up the kitchen scissors and cut off the rinds: not the fat which provides the lubrication, just the rinds.

Put a teaspoon or two of oil or a nut of lard in the frying pan, heat it through, then put in the bacon rashers and fry fairly briskly, turning once or twice until the fat is an appetizing brown.

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Part of

Meat

Ham

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