Are you a fan of bacon with a little extra crunch? Have you ever tried cooking rind-on bacon?
If not, you’re missing out on a traditional and delicious way to enjoy this breakfast staple. Rind-on bacon is a throwback to the old-fashioned way of smoking bacon, where the pork skin is left on.
It’s a popular choice for those who love a crispy and crunchy texture. In this article, we’ll explore different methods for cooking rind-on bacon, including tips for achieving the perfect crispiness.
Whether you’re a seasoned cook or just starting out, this guide will help you master the art of cooking rind-on bacon. So, let’s get started!
How To Cook Rind On Bacon?
There are two main methods for cooking rind-on bacon: the traditional method and the notched method.
The traditional method involves simply frying the bacon in a pan like regular bacon. This will make the rind curl and cook, resulting in some parts crispy and crunchy while other parts are soft and chewy.
If you prefer a more even cook, you can try the notched method. Simply cut 3-4 notches into the rind (just through the rind, not the meat or fat), which will help the bacon to cook evenly and become crisp all over.
Another option is to bake rind-on bacon in the oven. Preheat your oven to 400 degrees F and place each slice of bacon on a long shallow pan, in a single layer. Cook for about 15 to 20 minutes until bacon becomes crisp. Check after 10 minutes to ensure it doesn’t burn.
For those who prefer a healthier option, you can also try roasting rind-on bacon in the oven. Set up a dipping and coating station with beaten egg and pork rind crumbs. Dip the bacon in the egg, then in the pork rinds. Place the coated bacon slices on a baking sheet lined with a silicone mat. Roast for 10 minutes, turning halfway through the cooking time. Transfer the bacon to a wire rack set over the baking sheet, and cook for a further 5-10 minutes until the bacon is cooked to your liking.
What Is Rind-On Bacon?
Rind-on bacon is bacon that still has the pork skin attached to the pork belly. This is a traditional method of making bacon that has become less common in recent years. Most bacon found in supermarkets and stores has had the skin removed, which allows for a leaner and easier-to-cook ingredient. However, rind-on bacon has a unique taste and texture that many people enjoy.
The skin on rind-on bacon can be cooked separately for a crunchy snack or party food, or it can be left attached to the bacon for an improved level of crispiness during cooking. The rind contains extra fat, which can add flavor and crispness to the bacon. It also reduces food waste and can help save money, as it is often found in unsliced bacon.
In recent years, there has been an increase in demand for rind-on bacon, possibly due to personal preference or an interest in cooking and where food comes from. Some people describe rind-on bacon as more natural and full of flavor, with a tough outer skin that adds extra crunch and taste. This has led to what some are calling a “Rind On Revolution.”
Why Cook Rind-On Bacon?
Rind-on bacon has become increasingly popular in recent years due to its unique texture and flavor. The rind, which is the pig’s skin left on the bacon, curls amazingly during cooking and adds an extra layer of crunch to the dish. Many people also enjoy the added flavor and fat that comes with rind-on bacon.
Another reason to cook rind-on bacon is for its natural and traditional appeal. While most bacon sold in stores is rindless, some customers prefer the old-fashioned tradition of keeping the rind on their bacon. It offers a more authentic and natural experience, which many foodies appreciate.
Lastly, cooking rind-on bacon can be a fun and unique experience in the kitchen. It allows for experimentation with different cooking methods and techniques, such as roasting or baking, which can result in delicious and creative dishes. Plus, it’s always exciting to try something new and different in the kitchen.
Preparing Rind-On Bacon For Cooking
Before cooking rind-on bacon, it is important to prepare it properly. First, remove the bacon from its packaging and pat away any excess moisture. Then, decide whether you want to use the traditional method or the notched method for cooking.
If you choose the notched method, use a sharp knife to cut 3-4 notches into the rind, just through the rind and not the meat or fat. This will help the bacon cook evenly and become crispy all over.
If you prefer the traditional method, simply place the bacon in a pan and fry it like regular bacon. Keep in mind that this will result in some parts of the rind being crispy and crunchy, while other parts will be soft and chewy.
For those who want to bake their rind-on bacon in the oven, preheat your oven to 400 degrees F and place each slice of bacon on a long shallow pan in a single layer. Cook for about 15 to 20 minutes until the bacon becomes crisp. Check after 10 minutes to ensure it doesn’t burn.
Regardless of which method you choose, it’s important to remember that rind-on bacon is perishable and should be shipped express to ensure it arrives fresh and delicious at your doorstep.
Methods For Cooking Rind-On Bacon
Cooking rind-on bacon can be a delicious and unique experience. There are several methods you can try to cook rind-on bacon, including the traditional frying method, the notched method, and the oven-baking method.
The traditional method involves frying the bacon in a pan like regular bacon. This will make the rind curl and cook, resulting in some parts crispy and crunchy while other parts are soft and chewy.
If you prefer a more even cook, you can try the notched method. Simply cut 3-4 notches into the rind (just through the rind, not the meat or fat), which will help the bacon to cook evenly and become crisp all over.
Baking rind-on bacon in the oven is another option. Preheat your oven to 400 degrees F and place each slice of bacon on a long shallow pan, in a single layer. Cook for about 15 to 20 minutes until bacon becomes crisp. Check after 10 minutes to ensure it doesn’t burn.
For those who prefer a healthier option, you can also try roasting rind-on bacon in the oven. Set up a dipping and coating station with beaten egg and pork rind crumbs. Dip the bacon in the egg, then in the pork rinds. Place the coated bacon slices on a baking sheet lined with a silicone mat. Roast for 10 minutes, turning halfway through the cooking time. Transfer the bacon to a wire rack set over the baking sheet, and cook for a further 5-10 minutes until the bacon is cooked to your liking.
Whichever method you choose, be sure to enjoy your delicious rind-on bacon!
Tips For Achieving The Perfect Crispy Texture
Achieving the perfect crispy texture for rind-on bacon requires some careful attention to detail. Here are some tips to help you achieve that perfect crunch:
1. Use a wire rack: If you’re baking your bacon in the oven, use a wire rack to elevate the bacon slices off the pan. This will help the heat circulate around the bacon, resulting in a more even cook and crispier texture.
2. Don’t overcrowd the pan: Whether you’re frying or baking your bacon, make sure to leave enough space between each slice. Overcrowding the pan can cause the bacon to steam instead of fry, resulting in a softer texture.
3. Use high heat: When frying your bacon, use high heat to get that crispy texture. Lower heat can result in softer, chewier bacon.
4. Flip often: When frying your bacon, flip it often to ensure it cooks evenly on both sides. This will also help prevent any parts from burning.
5. Pat dry: After cooking your bacon, use a paper towel to pat it dry and remove any excess grease. This will help keep the bacon crispy and prevent it from becoming soggy.
By following these tips, you’ll be able to achieve that perfect crispy texture for your rind-on bacon every time.
Serving Suggestions For Rind-On Bacon
Rind-on bacon is a versatile ingredient that can be used in many different dishes. Here are some serving suggestions to help you make the most of this delicious bacon:
1. Crispy Bacon Snacks: Once your rind has become wonderfully crackly and crunchy, arrange the pieces on a plate and serve with a glass of icy cold beer. This makes for a great snack or appetizer.
2. Soup and Stew: Any soup or stew that would benefit from a smoky flavor, such as potato soup, bean stew, or beef stew, can be enhanced with rind-on bacon. Simply toss the rind in there and let it simmer with the stew. It’s like a bacon flavored bay leaf.
3. Breakfast: Rind-on bacon is perfect for breakfast dishes like bacon and eggs or a breakfast sandwich. The extra fat and flavor from the rind will make your breakfast extra delicious.
4. Salads: Add some crunch to your salad by crumbling up some rind-on bacon on top. It’s a great way to add some protein and flavor to your greens.
5. Low Carb Snacks: If you’re following a low carb diet, try using crushed pork rinds to crust rind-on bacon for an extra crunchy snack.
No matter how you choose to serve it, rind-on bacon is sure to add an extra layer of flavor and texture to any dish.