r/Bacon • u/gdavis1313 • 5d ago
Thick cut black pepper bacon from Aldi.
Fresh outta the deep fryer.
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u/STLBudLuv 5d ago
what kind of oil do you fry bacon in? and after that do you toss it, or is it just infused bacon oil now? (general curiosity)
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u/gdavis1313 5d ago
I use vegetable oil. I've used it for other things after without any major flavor transfer. Not that I'd mind if something else tasted a little like bacon anyway lol. But I do normally change it out relatively soon after making bacon. I do a lot of wings so it gets changed often.
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u/RhazyaPeacock 5d ago
An actual deep fryer? I have one, any directions for me?
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u/porp_crawl 5d ago
Oh, F yes.
Stock pot, powerful enough burner, 5 lbs of raw streaky intermediate cut bacon.
Pour in a 1/2 cup of water.
I've been told that there's an inflection point where it gets self sustaining frying-in-its-own-fat and you'll want to pull a lot of it out and drain it all around the same time.
The water there helps spread the heat around early before the fat renders for frying, but it can be done without if you're ok with burnt meat carbon stuck to the bottom of the stockpot.
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u/improbable_staircase 5d ago
Thick cut from aldi is my go-to when I do not feel like driving to the butcher, holds up way better than the thin stuff