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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@Jonathon I could do something like that. The lighting in my current room sucks however. One problem I ran into within the first 24 hours was that the meat or trussing ‘sagged’ a bit so it made contact with the bottom of the fridge (it’s very tiny). I have since placed them on a rack and will rotate a couple of times per day until I come up with a better alternative. I spied a small freezer on the curb at a house near my folks with a sign that said ‘free’ on it. That might be an option for a quick curing chamber.
@Joe-Hell Do you have a window into that? I’ve got two Coppas going right now and I am going to be taking periodic pictures of them so we can do a time lapse sort of thing. It might be neat if you took a daily or every few days pictures and did one too.