Beef bacon is a tasty twist on the classic, and the key to nailing it lies in the cut of meat you choose. While pork bacon traditionally comes from the belly, beef offers a wider range of options.
For especially fatty cuts of bacon, the grease it spills out into the pan will cook it the rest of the way after the water has evaporated. But for leaner types of bacon, you’ll need to add oil ...
“This way, by the time the water has started to boil, the bacon fat has already fully rendered, which gives it a beautiful crisp rather than burning” the rasher, Let’s Eat UK told viewers. For ...