  Pan-Fried BaconPosted by The Hillbilly DudeIf you think a recipe for 'Pan-Fried Bacon' is superfluous - and you're also surprised you're reading the word 'superfluous' from a hillbilly - then you in the right spot. For many creations in Southern and Appalachian cooking, bacon is the first step in the journey. And the way it's prepared is important. The goal is perfectly crisp bacon and rendered bacon fat - necessary for deliciousness later.
Hillbilly Dude Says...  Ain’t no "quick method" to good bacon. The quick method'll get you either soggy/crispy mixed, or just plain ol' burnt. Hillbilly Dude Says... Ain’t no "quick method" to good bacon. The quick method'll get you either soggy/crispy mixed, or just plain ol' burnt. PreparationStart with a cast iron skillet - the bigger the pan, the more the bacon! Go for the tastiest bacon you can find. In some Southern states, you'll hear about Benton's bacon, and it's a good choice; but sometimes I just want something thin so it's easy to break into morsels for spranklin'. Ingredients
Directions
★ Never start with a hot pan unless your goal is bacon sadness. ★ OriginMy Dad grew up on a real farm with a smokehouse (that's still barely hanging on near the old homeplace), and this is the method he's always used to make bacon. It's slower, yes. And your family may possibly make fun of you. But that's before they taste it. After? They won't bother you again. | ...
About Created by The Hillbilly Dude, this site is a growing field guide to culture, speech, memory, and meaning - rooted in Appalachia but reaching across the world. Every slang word, saying, accent and story is gathered from first-hand experience and trusted sources. The goal: preserve authentic voices and share them with writers, learners, and culture lovers everywhere - with a little humor thrown in here and there. Read more... |
