Bacon in our house is largely my Dad’s purview. I am a rather short person, and when I was younger, I was petrified that the grease would spatter in my face. I have overcome that fear and now know how to keep from being burned, but the tradition was set and so it remains – if he is home, he fries the bacon. So here
are his instructions:
Step-by-Step Instructions and Photos:
Start out with cold bacon in a cold frying pan. You want to use a pan much smaller than it seems like you need. Select one that you can cover the bottom with bacon twice – You want a double layer of bacon because the easiest way to keep it from sticking and burning is to have “pool” of bacon grease to work with.
Turn the heat on to Medium. If it starts to spatter as the cooking goes on, turn it down.
Do not turn it at first, just wiggle it from side to side to keep it from sticking.
When it starts really cooking, turn regularly to get it cooked on all sides. Be sure to lay it flat so it will not curl up. Also, try to keep the rawest portions on the bottom and down in the grease so it will all be done at the same time.
When it is all getting pretty much cooked, stack the done ones up to one side of the pan (and slide this side of the pan slightly off the burner so as not to burn it).
Then remove to a plate covered with paper towels (to absorb excess grease).
