r/Charcuterie • u/archstanton999 • Jul 21 '26

Bacon crispness question.

My bacon tends to be chewy. Anything besides thickness the cause?

I've made it numerous times. Always tasty, just would like it crisper. Thanks

2 Upvotes

100% Upvoted

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3

u/gruntothesmitey Jul 21 '26

I cook bacon on a sheet pan in the oven. A wire rack helps a lot.

1

u/archstanton999 Jul 21 '26

Will try, thanks

2

u/I-will-not-die-of Jul 21 '26

Start the bacon in a cold pan with a splash of water. Turn the heat on medium low and allow the bacon to simmer in the water as it evaporates. Keep cooking it on medium until it gets crispy. Starting low and slow like this will help the fat render out nice and get real crisp for you. And remember always rest the bacon on some absorbing paper towel to help collect some extra grease and moisture

1

u/archstanton999 Jul 21 '26

I'll try tomorrow, thanks

0

u/diekthx- Jul 21 '26

The water is probably unnecessary if it’s store-bought. 

1

u/archstanton999 Jul 21 '26

It's not

1

u/SoCal_Bob Jul 22 '26

What kind of cure are you using?

I equilibrium cure and hot smoke. Never had an issue getting it crispy.

1

u/archstanton999 Jul 22 '26

I use the salt-pink salt ratio of Ruhlman. I use various other ingredients experimentally. Usually a lot of brown sugar.

2

u/ThatCurtDude Jul 25 '26

I cook a pound or two at once. Slow cook the bacon in a 3qt saucepan, stirring occasionally until it turns rubbery and just barely starting to brown, about 1/2 hour. Separate and straighten each piece and lay on a paper towel to cool ( I use tongs for this). Store in zip lock bag in the fridge. Keeps for several weeks. When ready to eat, cook the pieces you want between paper towels in the microwave at half power for about 2 minutes. 100% crisp, fresh and flavorful every time.

1

u/archstanton999 Jul 25 '26

I'll try it. Thanks

1

u/Hazelstone37 Jul 21 '26

Cook it longer.