I love bacon, but I don’t always finish a whole pack and there are few things more sad than watching your bacon go bad. I know a lot of you are sayin, “honey, bacon doesn’t last more than a day in my fridge!” Good for you!
I sometimes crave bacon and only want a piece or two or simply want to flavor a recipe with some bacon. In my bacon video, I share a technique that I learned in Culinary school about how to freeze bacon so you never have a bacon emergency. The lovely thing about individual pieces of frozen bacon is that you can throw them into a frying pan and they will cook up just like thawed bacon and frozen bacon is so much easier to chop into little pieces for bacon bits or for rendering to add to a chowder or flavor up some veggies. Thick and smoked bacon is the best for freezing.
This is not my most “dynamic” video, but hopefully it will bring some value to your bacon-loving life.
IDEAS FOR USING YOUR FROZEN BACON:
Bacon bits: chop up frozen bacon into tiny pieces to make lovely bacon bits for salads or ice cream.
Rendering: sometimes a lil bacon fat is that secret ingredient that takes a sauce, soup or veggie to a different dimension, but you don’t necesssarily need a ton of bacon. Rendering simply means “melting” the bacon in the pan at medium to low heat.
Oven baking: A new technique that I discovered for making lots of bacon is to “bake” it in the oven. Using frozen bacon makes layering and spacing much easier. This link says to lay the bacon directly on foil. I find it much better to lay your bacon on a wire rack on top of a baking sheet. I LOVE how bacon turns out with this technique and it is so much easier to clean up!