Brielle's Avalon

I like thick cut, but you can use the thin stuff if you want.

The old standby way is to fry it up in a pan.

Turn it with a fork a couple times until it’s as done as you want it.

Another, easy way to cook it with less stove-top mess is to bake it in the oven in a sheet pan. Just don’t forget about it while you make your 1st batch of crepes. At least the dog or the local strays will appreciate it.

Either way you make it, take them off with a fork, putting them onto a double layer of paper towel to take away the grease.

Pour the fat into a cup so the scraps can fall to the bottom before you put it in a container to store in the fridge for later use.

When the bacon is cool enough to handle, fold it into a container to freeze for future use. I use both the bacon and the fat as flavouring when cooking. It doesn’t take much bacon fat to give bacon flavour to other more socially acceptable fats. This way you can have your healthy fats and eat bacon, too.

Crumble into soups, salads or all kinds of cooking things or pull out pieces and warm up to make the occasional sandwich or have with breakfast.