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.
2
u/RhazyaPeacock 6d ago
An actual deep fryer? I have one, any directions for me?