As a bacon lover, I’m always looking for new ways to enjoy this tasty breakfast meat. Lately, I’ve discovered the wonders of cooking rind-on bacon! This old-fashioned preparation method leaves the pork skin attached to the belly, resulting in bacon with incredible crunch and deep, porky flavor.
If you’ve never cooked rind-on bacon before, it may seem intimidating. But have no fear – with a few simple techniques, you can achieve bacon nirvana in your own kitchen. Here is my complete guide to cooking crispy, crunchy rind-on bacon.
What is Rind-On Bacon?
Rind-on bacon is simply bacon that has the pork skin left intact rather than being removed before slicing. This results in each slice or strip of bacon having a tasty rind on one side The rind contains collagen and fat which breaks down during cooking, leaving you with incredibly crispy, crunchy bacon.
Why Cook Rind-On?
There are several benefits to cooking bacon with the rind on:
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More Flavor – The rind imparts deeper, porkier flavor to the meat.
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Added Crunch – The rind becomes super crispy and crunchy when cooked.
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Natural Appeal – Rind-on bacon has an old-fashioned, natural vibe.
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Less Waste – Using the whole pork belly is efficient and reduces waste.
How to Cook Rind-On Bacon
There are two main methods for cooking rind-on bacon: pan-frying and baking.
Pan-Frying
This is the easiest method. Simply place your bacon strips or slices in a skillet over medium-high heat. The rind will bubble and curl as it cooks. Flip occasionally until the bacon reaches your desired level of doneness – I prefer extra crispy!
Baking
For evenly cooked bacon, baking is the way to go. Arrange rind-on bacon slices on a rimmed baking sheet lined with parchment. Bake at 400°F for 15-20 minutes, until sizzling and browned. The rind will get nice and crispy!
Handy Tips for Crispy Rind-On Bacon
Follow these tips for perfect crispiness:
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Pat rind-on bacon dry before cooking to prevent splattering.
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Use a wire rack when baking to allow airflow and even cooking.
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Cook over high heat and flip frequently when pan frying.
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Blot cooked bacon with paper towels to remove excess grease.
Creative Ways to Enjoy Rind-On Bacon
Once you’ve mastered cooking it, here are some fun ways to eat rind-on bacon:
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Crumble onto soups, salads and baked potatoes.
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Make candied bacon by coating cooked bacon with brown sugar glaze and baking until caramelized.
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Use as a topping on burgers, pizza and mac and cheese.
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Serve alongside eggs, pancakes and waffles for breakfast.
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Fry rinds separately to make crispy bacon cracklings.
With its intense porkiness and fabulous crunch, rind-on bacon takes this breakfast staple to the next level. Try cooking some up this weekend for a deliciously different bacon experience. Just follow my handy guide for crispy, crunchy success!
Frequency of Entities:
rind-on bacon: 14
bacon: 13
rind: 12
crispy: 5
crunchy: 4
pork: 3
flavor: 3
cooking: 3
skin: 2
belly: 2
pan-frying: 2
baking: 2
oven: 2
wire rack: 2
caramelized: 1
collagen: 1
fat: 1
breakfast: 1
old-fashioned: 1
natural: 1
waste: 1
skillet: 1
medium-high heat: 1
doneness: 1
parchment: 1
rimmed baking sheet: 1
sizzling: 1
brown: 1
pat dry: 1
airflow: 1
paper towels: 1
grease: 1
soups: 1
salads: 1
baked potatoes: 1
candied: 1
brown sugar glaze: 1
topping: 1
burgers: 1
pizza: 1
mac and cheese: 1
eggs: 1
pancakes: 1
waffles: 1
bacon cracklings: 1
Step 1: Prepare the Rind of Your Bacon
Get yourself some delicious bacon with the rind still on. With a sharp knife simply cut the rind off the bacon. Dont leave too much fat on it.
Introduction: Super Crunchy Bacon Crackling
Since the beginning of time, people all over the world have liked to snack on crunchy pork crackling while drinking a cold beer. The family secret for making these treats that clog arteries has been carefully guarded and passed down for hundreds of years. The Davinci Code of beer snacks – we can only guess at the recipe. Because of a lot of research and trial and error that has taken up most of my time since 10 a.m. today, I’m proud to share my own recipe. In my recipe, I use the tasty but normally tough rind of the bacon that you might throw away, along with one of modern technology’s greatest gifts: the microwave oven. Every-day household items can be very dangerous. But then again; WHAT COULD POSSIBLY GO WRONG?.
Cooking Rind-on Bacon
FAQ
Should you remove rind from bacon?
What does rind-on bacon mean?
Can you make bacon with skin on?
How do you cook rind on Bacon?
Cooking rind on bacon is a bit different than cooking regular bacon. Here are a few methods to try: 1. Pan-Fry: Simply slice the bacon with rind into 1/4″ strips and pan-fry over medium heat. Keep the bacon on the heat until the fat has become juicy and the meat has taken on its flavor.
What is bacon rind?
Bacon rind is often quite overlooked due to a lack of knowledge of the differences in consistency and taste compared to regular bacon. Bacon rind is the fatty skin coating your bacon slices. Nowadays, the bacon most easily found in supermarkets and stores has the skin removed. It all ows for a leaner and easier-to-cook ingredient.
Can you eat slab bacon rind?
Most slab bacon is sold with the rind attached. Remove the rind before cooking. If you render the fat from the rind by frying it in a skillet you will produce cracklings, a favorite Southern snack on its own or great as a flavor booster in recipes like cornbread. Big Bob Gibson’s BBQ Book by Chris Lilly.
How do you cook a rasher of bacon?
Thick cut bacon, a beaten egg, and then the pork rind crumbs. Dip the bacon in the egg, then in the pork rinds. I usually cook six rashers of bacon at a time for this recipe. Place on a baking sheet lined with a silicone mat. You could either broil the bacon or roast the bacon.