Cooking Bacon With Water
Meat Hacks: Cooking Bacon With Water?
Learn about Cooking Bacon With Water with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Adding Water to the Pan for Bacon?
Few things are better than waking up to the delicious smell of frying bacon. However, if you cook it in a pan you get splattering everywhere and if you cook it in the oven you almost have to run the clean oven cycle when you are done. Recently there has been a lot of talk about using an old trick when making burgers on a stove and that is adding water to the pan. It is supposed to reduce splattering and make everything easier to clean up. Sounds like a great excuse to cook up some bacon to me!
So the first step is to get your bacon in the pan before it is hot, then since we are cooking it in water the salt is going to leech out a little so I recommend you sprinkle a salty seasoning like the Signature Pork Seasoning or one of Excalibur’s Rump Rubs, I did the St Louis Rub and it was excellent.
Next, add enough water so the bottom of the pan is completely covered, you can add more to where the bacon is covered but then you have to wait around for all that water to boil off. I tried both methods and found the greatly reduced cook time from covering just the bottom of the pan was well worth the tiny amount of extra clean up that was necessary.
Then you can follow a fairly normal process for cooking the bacon. I started it out on high at around 450° until most of the water had evaporated and then reduced the temp down to about 380 until the bacon was nice and crispy.
I was fearful that I was going to end up with something that was either totally floppy or tasted just like ham but it retained its flavor, though a little less salty than it would have been just in the pan and you can cook it as crisp as you want.
So, would I do this again? Absolutely! And I have been, I have been cooking bacon all day here playing around with this method and trying different things out. So a couple quick tips, thicker slices will perform a little better, if you want a salty bacon then sprinkle on a seasoning with a good salt content like the signature pork rub and once the water is cooked off reduce the heat a little, it will take slightly longer but it seems to improve the texture.
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Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.