Round tuit captured live!

ChowderMan

Pizza Chef
Super Site Supporter
we're fond of dry cured bacon, it has a tendency to curl perhaps more than the wet cured stuff.

so I found something to squish it - nominal 10" CI pan.....
 

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Johnny West

Well-known member
I have a rectangular one that I got at a garage sale in 82 for 50 cents. The round one makes more sense. Of late I've been baking bacon and don't have an issue with the curling.
 

Shermie

Well-known member
Site Supporter
I'd like to have that!

Actually, I cook the bacon in the oven. Nice & slow, and it is not overcooked to the point of burning! It is light brown. :wow::weber:
 
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