Then I placed it in a frying pan at medium heat.
Before the down side was fully cooked I flipped the bacon and turned off that burner.
Then in about 1/2 hour I turned the burner on to medium high heat. But only for a few seconds. Perhaps 15? And then turned the burner off and let the pan sit on the burner.
The bacon turned out fully cooked.
And it was unbelievable! I mean it literally melted in my mouth.
So you know how you have a rectangle shaped package of bacon? I cut a third of that off crosscut and that is what I used. And it was a thicker cut of bacon. And the label red Cherry Wood on it somewhere. But the section I cut off to use was mainly white fat. But the end product didn't taste like it. That white fat didn't become all rubbery in texture. Instead, it seemed to absorb some of the meatiness around it. And there was plenty of grease that came out of it that I poured away.
Now the best tasting product I had like this before this was something called "Seasoned Pork Bites" that I bought at a Sheboygan Meat Market. This was on par or better than that. This bacon and biscuit mix I bought at a green roofed regional hardware chain a few miles out on Brown Deer Road.
I didn't have the buttermilk for the biscuit mix. I used oat milk, 2 T sour cream, a t or so lemon juice, a t or so white vinegar as a makeshift buttermilk flavor. Also added some flour to it to get it to where it had to be. And those biscuits were good too!
© 2025 Thomas Paul Murphy
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