0

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how to make bacon without smoke (smell)

Answered on August 19, 2014
Created January 06, 2013 at 3:08 PM

enter code hereI want to eat bacon, but it has a strong smell of pork that people in my house hates the smell of the bacon.

There is a way to fry or cook the bacon without smoke (smell) at all?

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on January 06, 2013
at 08:42 PM

That's what I do, too. I usually cook it at 325. It takes longer, but that's well below the smoke point of pork fat so it works out pretty well.

B2cadbf43bddfbb523b8a53155656188

(548)

on January 06, 2013
at 05:29 PM

I haven't tried it myself but I heard that some people take their griddle outside (weather permitting) and fry a big batch up for the week. Then you keep it in a sealed container in the fridge and just re-heat.

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on January 06, 2013
at 04:21 PM

Steam it or cook it in a George Foreman Grill/Panini Maker (they're the same thing.)

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5 Answers

2
6714718e2245e5190017d643a7614157

on January 06, 2013
at 03:15 PM

Fellow member Jules K has a good answer. I use this method also. It's much better than pan frying in my opinion.

http://paleohacks.com/questions/81912/how-to-fry-bacon-without-smoke/81918#81918

1
363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on January 06, 2013
at 08:09 PM

I bake them in a cookie sheet as well, somewhere between 325 and 375 F (depending on if I need to stall the process for the rest of breakfast). There will still be a smokey smell in the air, but it won't be that acrid, breathing in spitting fat from the frying pan type smell. My apartment will still smell like bacon for a day or two afterwards even from oven baking, but it is pretty pleasant. We use uncured organic, but still hickory smoked bacon, which is where the scent comes from.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on January 06, 2013
at 08:42 PM

That's what I do, too. I usually cook it at 325. It takes longer, but that's well below the smoke point of pork fat so it works out pretty well.

1
45ace03a0eff1219943d746cfb1c4197

(3661)

on January 06, 2013
at 03:53 PM

Or simply buy it precooked. When you look at the amount of weight that is lost during the cooking process, the cost is not out of line.

0
1b247b3ca673cb9a5c547c69d490de8f

on January 06, 2013
at 04:39 PM

Nuwave what I use...cooked in 10 mins or a convection table top oven will do the same

0
F92e4ca55291c3f3096a3d4d3d854986

(11698)

on January 06, 2013
at 03:41 PM

Another idea - get yourself a small indoor/outdoor BBQ, run an extension cord out to it and grill it outside.

B2cadbf43bddfbb523b8a53155656188

(548)

on January 06, 2013
at 05:29 PM

I haven't tried it myself but I heard that some people take their griddle outside (weather permitting) and fry a big batch up for the week. Then you keep it in a sealed container in the fridge and just re-heat.

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