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.
Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!