Pan-Fried Bacon

Preparation

I normally use a giant cast iron skillet - but I've been known to use stainless steel. Go for the tastiest bacon you can find. In some Southern states, you'll hear about Benton's bacon, and it's a good choice; but sometimes I just want something thin so it's easy to break into morsels.

Ingredients

• Pork Bacon, 1lb - 2lb (or more, no judgement here)

Directions

1. Start cold.
   Lay your bacon strips flat in a cool cast-iron skillet so they just touch or don’t overlap.
2. Bring the heat up slow.
   Turn the burner to medium-low and let the fat render out on its own time.
3. Flip/Move.
   You'll find the hot spots on the pan. As they show themselves, shift the bacon around by sliding it like one of those old 16 puzzles.
4. Remove.
   When the fat is not longer transparent, it's time to remove it. Some will suggest placing it on paper towels to improve crispiness, but I never do.
5. Save that grease.
   This stuff is magical, and you need it in your life. Some will suggest straining it, but I just pour it as is into a little grease container. Tomorrow? That stuff will be great for frying up eggs. Or in mashed potatoes or a baked tater. It's packed with flavor.