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andiesenji

andiesenji

Never have a problem with it.  I cook it the night before to just past the point where it will be eaten as it.

I place it in a buttered loaf pan, chill overnight, slice and lay the slices on a sheet pan on which I have lightly sprinkled (with a dredger) CORN STARCH, not flour, then sprinkle on top, brush lightly to removed excess and then fry on a lightly greased griddle - I happen to prefer bacon fast - but use a high smoke point oil if cooking for friends who don't consume pork products.  The light one lost it's skin on the griddle when I turned it before it "released."

Screen Shot 2022-07-05 at 5.41.07 PM.png

andiesenji

andiesenji

Never have a problem with it.  I cook it the night before to just past the point where it will be eaten as it.

I place it in a buttered loaf pan, chill overnight, slice and lay the slices on a sheet pan on which I have lightly sprinkled (with a dredger) CORN STARCH, not flour, then sprinkle on top, brush lightly to removed excess and then fry on a lightly greased griddle - I happen to prefer bacon fast - but use a high smoke point oil if cooking for friends who don't consume pork products.

Screen Shot 2022-07-05 at 5.41.07 PM.png

andiesenji

andiesenji

Never have a problem with it.  I cook it the night before to just past the point where it will be eaten as it.

I place it in a buttered loaf pan, chill overnight, slice and lay the slices on a sheet pan on which I have lightly sprinkled (with a dredger) CORN STARCH, not flour, then sprinkle on top, brush lightly to removed excess and then fry on a lightly greased griddle - I happen to prefer bacon fast - but use a high smoke point oil if cooking for friends who don't consume pork products.

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