|Fry bacon until crisp, drain on paper towels. Layer four strips at a time on stacks of super absorbent paper towels (I use Bounty).|
My mother is the freezer queen. At 85 and suffering with both spinal stenosis and sciatica, she has to be; making things ahead and freezing them is the only way she can put on a party for a big crowd (something she still loves to do). Now, I freeze things as well, but this tip was new to me and, to be truthful, I was a bit appalled. Bacon, I reasoned, is meant to be enjoyed fresh. What wakes up a household better than a brewing pot of freshly ground coffee and bacon cooking on the stove? But during the busy summer days, who has the time to labor over a hot stove, and yet we still want those BLTs, bacon topping our potatoes, and providing some crunch to our salads. So, I tried doing what my mother does, frying up an entire pound the day I brought it home from the market, draining it thoroughly, and then placing the strips into a zipper-top plastic freezer bag. It’s amazingly delicious, unbelievably convenient, and will allow you to keep your cool on the hottest of days.
When you're ready to use the frozen strips, put them on a microwave-safe plate that has been topped with a paper towel and microwave for a minute. No one will ever guess that you didn't fry it up fresh.
As an aside, I also sieved the bacon drippings, jarred them, and put them in the refrigerator for use later. This is something my grandmother (who lived to be 83), and her two sisters (who lived to be 92 and 96) did routinely. I thought strongly about these three amazing women that day.
Give this a try; it’s a great summer time saver.
Looking for new ways to use bacon? This book is for you!
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