Quote:
Originally Posted by drop2d
I gave you all a heads up 3 weeks ago that SNF was having a 20% off sale... you should have loaded up the freezer.
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Quote:
Originally Posted by Dave G
When I started making my own I did that more than I care to admit. I think with mine it had to do with the amount of brown sugar I cure it with and maybe too much heat.
I've gotten better, but it has a very small window from perfect to blackened.
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I left Mrs. drop in charge of the bacon last night... almost lost it. I told her exactly what to do - when the timer goes off, pull from the oven, flip, check in 3 mins but may take up to 5. She did the first 2 things but then just let it ride... fortunately I set my timer on my watch for 5 mins and came back in about a minute after that.
But anyway, yeah... it seems the better quality the bacon, the smaller the window from perfect to burnt.