Posted on 04/24/2020 4:50:16 PM PDT by Mariner
I drove by a family owned/operated meat processor once and the truck was there to pick up the offal and other extras. Worst thing I ever smelled.
https://www.youtube.com/watch?v=9QIC1denQO4
VIDEO: Worker pees on production line at pork processing plant
(abc news - Smithfield plant)
“Be sure and cook all that hoarded bacon VERY WELL DONE.”
Preheat your oven to 350F.
Lay a sheet of parchment on a baking pan.
Lay your strips of bacon on the parchment.
For regular bacon, 30 minutes in the oven.
For thick bacon, 35 minutes in the oven.
Cool on paper towels.
Voila! Crispy flat tasty bacon and no splatters on your stove.
You do know the face mask doesn’t do anything anyway
Thank you for the new method! I’ve used the oven often to cook bacon...but it was messy. This sounds like a smarter way to do it.
When I was in college, I worked summer’s at a hog processing plant on the kill floor. I think the total number of employees in this area was a bit over 100, maybe 102. They had a sign that showed the number of days since they had a lost time accident (didn’t count the day it happened, had to miss at least the next day) the record was 3 days. At the time (late 1970’s) it paid $10.50 an hour when minimum was about $3.00, my job was cutting the heads off hogs with a straight knife, 3 of us did about 4200 a night. It was brutal work, and everyone came home with some new knife scars. On the plus side, I kept my issued German knife steel (still have it) and to this day I can still sharpen a knife to perfection. When I was doing it I could normally run a whole night (1400 hogs) without touching a knife to a stone. It definitely made you want to finish college. There isn’t time to cover your face when coughing it isn’t like working in a grocery store, lol.
To make it even neater, place the parchment on a cooling rack in the baking pan and punch a few holes in it. The fat will drip through and the bacon won’t be swimming in the fat. Then, pour off the drippings and save them for eggs, fried rice, onions and peppers or anything else you might want to fry!
Even better! Thanks.
We are lucky, we do just that for beef and pork which we raise. Chickens, not so much.
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