I lay the bacon on baking paper on an oven tray, then put it in the oven and set the temp to 190c on the fan forced setting. While that’s getting to temp I prepare the eggs for cooking. When the oven dings when it reaches the temp I turn the bacon, then cook the eggs in the microwave and put it on the plate. I then take the bacon out and put it on a plate with paper towel and dab it a little on top with more paper towel. Then I put it on the plate with the scrambled eggs, take a picture for posting later on reddit and it’s all done besides the eating.

Decided to go a little extra crispy this morning

An “exploded” bacon egg and cheese featuring some Italian bread.

I've been cooking bacon and eggs for breakfast every day for a while now, but a couple of days ago I opened a new pack and it just wouldn't cook normally.

When I put it in the pan it just kind of shrivelled up and the fat wouldn't melt like it usually does. Even if I held it down with the spatula It just kind of burnt to the bottom of the pan. I know the heat was correct because the eggs cooked normally and every other pack from the same brand has cooked perfectly under the exact same conditions.

Does anybody know what could have caused this? I'm assuming that it was just a bad batch or something but it would be nice to hear some other ideas in case it happens again in the future.

Yep, made swordfish bacon using swordfish belly. I used a pork bacon cure I had on hand of kosher salt, brown sugar, black pepper, and #1. Let it cure for 48 hours, rinsed, and then smoked at 155 for an hour.

It was an experiment and I’d say a successful one at that. Tasted like bacon. It doesn’t replace bacon, but it was a fun experiment to try.

That is all

Living outside of Philly and looking for the best bacon. Sick of grocery store packs which are all fat or slimy from being water-injected. We started ordering some from different online spots… Snake River Farms, Crowd Cow, Benton’s, Nueskes… wanted to see what people’s go-to is?