Ah, good point. My next house will have one. I remember all the bitching you did about air fryers being stupid, but mine does an incredible job at certain things that my oven cannot. Since then, I've watched some videos of air fryers vs. convection ovens and the results looked nearly identical. I'm sold.
My undercooked bacon was about 20 mins in 400 normal oven. Convection ovens? Air fryers? Who the fuck have those? And why air fry when oil frying tastes so good? 30 secs in the micro fixed up the bacon, in case any of you were worried about me having to eat soggy crap
just ignore anyone that says cook it for XX minutes. Cook it until it is done. Done usually means most of the water has escaped and it is foaming. I go a bit past this, as I prefer a slight burnt tinge.
I pulled it out when it looked like it does when Id pull it out of a frying pan. Yeah, that dont work with baking.
Not long enough. You ever seen crispy bacon, boy? Also works better putting the bacon on a small rack in a shallow pan.
The "how long" to cook it part will vary quite a bit depending on the thickness and fat content of the bacon in addition to how crispy you like it. Thin wimpy Oscar Meyer strips don't take that long to bake. On the other end of the spectrum are these monsters: Triple-Thick Butcher Cut Bacon | Nueske's (nueskes.com)
Bacon cure on the agenda for the weekend. Of course that includes some butchery too. Whole middle third Boned out and loin removed Belly Dry cure Will smoke in a week and cryovac. Can slice as thick as you want. (I use the oven method -- timing will vary)
There is no such thing. If it is salted it is cured, and all bacon is salted. You are probably referring to the new processing fad of not using inorganic nitrates directly, but rather celery extract -- they label this "uncured" it what can only be described as a semantic difference. Chemically it is still nitrate, it still undergoes the the same (bacterially mediated) redox reactions. Naturally occurring nitrogen in the proteins of the meat do this all by themselves -- hence dry-cured hams like prosciutto and Spanish jamón that are cured with salt exclusively (nothing else it added). So, you can find cured meats without additional nitrates in their production, but I am not aware of any commercial bacon made that way. Too much expectation of color and too much reliance on fast time to produce.
It's a porcine-y weekend. Also made salami with the other parts of that mid-section. In the fermenter now: 75F/95%RH for two days for acidification, then to the drying shed.
