Most People Cook Bacon Wrong, Old FARM Tricks to Make It Perfectly Crispy

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ A pan of bacon on high, spitting grease across the stove, curled into tight waves — black at the edges, white and chewy in the middle. Most people eat it anyway and decide perfect bacon only happens at a diner. On a farm, bacon was breakfast every day of the year, and every strip came out flat, gold end to end, and crisp enough to shatter. The difference isn't the bacon or the pan. It's one decision before you turn the burner on. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. In the drawer by the stove there's a long two-pronged fork the family swears was for the grill. It was for the bacon. The 12 habits: 1 — buy it by the window 2 — separate it cold 3 — NOT the hot pan: start it cold 4 — a splash of water 5 — medium heat, never high 6 — give it room 7 — turn it often 8 — pour off the grease as you go 9 — for a crowd, the oven 10 — drain it on a paper sack 11 — pull it a shade early 12 — save the grease the right way Safety, said plainly in the video: if grease catches fire, NEVER use water — turn off the burner and put a lid on it, or use baking soda. Never leave bacon alone on the stove. Never pour grease down the sink. How do you cook your bacon — skillet, oven, microwave? And where did your family keep the grease? Tell me, and tell me who cooked the bacon in your house. I read every one.