Bacon is one of those products that almost everyone loves. It is a versatile type of meat that haves million by millions of recipes. Here is a couple Do’s and Don’ts on Bacon.

Do’s :

  • Cook in the oven instead of a frying pan

– This prevents splashing of fat on the stove and yourself making less of the clean up including a more controlled and even cooking

  • To avoid it from curling place it on sheet pan and add another on top of it, then bake

– This will hold the bacon in place and help cook accurately on the fat to make it crisp

  • Eat it!!

– You got to eat !!

  • Save the grease for other recipes

– The fat contains a lot of that bacon flavor without the bacon. So next time you want to eat Brussel sprouts add in the grease for a fun taste

  • Wrap it with everything

– Wrap chicken, Filet Mignon, Pork Chops, Burgers, etc. It’s all good!!!

  • Make a dessert with it

– Dip it in chocolate and sprinkle some sea salt or Sunday breakfast cupcake or even candied it and YES!! I said candied, it can be done.

  • Know the difference between cured and uncured bacon

Cured bacon is made by adding artificial nitrates, usually sodium nitrite, into the regular salt and brine mixture. That added sodium nitrite is a vital ingredient in the curing process because it helps prevent the growth of bacteria on the meat itself.

Uncured bacon is, generally, left in a more natural, green state than cured bacon and so tastes more like the pork belly itself. It’s also often saltier than cured bacon because the pork has to sit in the brine for longer to get to the same level of preservation.

Preservation is critical !!! No one wants to buy food that goes bad in a couple of HOURS!!


  • Burn it!!!

– That’s being wasteful !! Shame on you !!

  • Cook in a frying pan

– Only do if you like cleaning, burning, and pain.

  • Waste it!!!


  • Serve RAW

– One lawsuit, please. Hold the pity party!!

  • Add to a lipstick or soda

– Don’t be nasty. You know very well bugs attack along dogs, bears and weird middle age men staring at you too hard!!!

Follow these simple Do’s and Don’ts and you will come closer of being organized like a chef.

Post Author: xjasminex

My name is Jasmine. I am a hard-working woman that is a certified chef with a sense of adventure. I experienced within Puerto Rican, French, Thai, and traditional cuisine; nevertheless, I am always open to learning something new. I nice to meet, and I will make you laugh, including but not limited to, I will support anyone the best of my abilities. Check out my food blog at to see more.

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