How to make it

  • I cook this type of bacon in a microwave. It can be fried in a pan or broiled. I like it microwaved as the grease is largely remove and no mess on the stove or oven.
  • It is cooked in newspaper. The grease is leaving the bacon and moving into the paper. No ink or anything goes to the bacon. I use many sections of the paper. I lay the bacon on a section, sprinkle salt on this side and fold paper over. Lay this section on two folded sections and place in the microwave. Cook 4 minutes, remove holding corners up so grease won't drip out. Place all sections on the counter, open. Have another section opened and ready. Using thongs, then transfer the bacon to the new section, turning the strips over and salt this side. Fold closed, put on two sections of paper and cook 3 minutes,
  • Remove, transfer to new open section, no salt, its done being salted. Fold close and cook 2 minutes. Remove, new paper, cook 1minute. Remove, transfer and cook 1 minute.
  • Remove, open, blot pieces with paper towel and eat. I like it crispy. Cut last cooking time of 1 minute for less crisp. It is a lot of words, sorry about that, it all comes down to changing the paper so the grease is constantly removed. You can cook pancakes or whatever during cooking times.
  • This is what bacon tasted like before nitrates and nitrites.
Package label   Close
Opened package   Close
Ready to Cook   Close
Cooked 4 minutes   Close
New Paper   Close
Cooked 7 minutes   Close
7 min & New paper   Close
Yucky Grease   Close
9 minutes   Close
10 minutes   Close
11minutes   Close
Finished   Close

Reviews & Comments 9

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  • shannyanny 6 years ago
    "Using thongs, then transfer the bacon to the new section ..." I would think that using ' tHongs ' wouldn't protect you much from the hot pork or its grease!
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    " It was excellent "
    mintymommybee ate it and said...
    I love fresh side fresh from the farm! My local "organic" meat farmer sells it and I cannot figure WHY nitrate cured bacon is even sold and bought after eating side. I cook it the same, just salted up. Tastes fresher of course!
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  • clbacon 11 years ago
    Wow, it really does look like regular bacon in the package. I'll have to look for this...surely something this "porky" will be available in Alabama!
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  • thegoldminer 11 years ago
    Thanks Zena! This and my fried hot dog sandwich brought up memories from many. Glad it did for you.JJ
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  • zena824 11 years ago
    My daddy used to use this in his veggies when he cooked.... He was a cook in the Army and loved using this stuff...... Good post!!!!
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  • thegoldminer 11 years ago
    Actually the word bacon was added as a way of describing the slices of fresh side to those unfamiliar with fresh side. I hope litigation won't follow on the loosely applied term in this case. JJ
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  • bondc 11 years ago
    Actually no. Bacon is and always has been cured. Salt pork is not. There was no bacon before curing.
    There's certainly nothing wrong with salt pork, but it ain't bacon.
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  • thegoldminer 11 years ago
    Now just show them the pics. Enjoy, JJ.
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  • linebb956 11 years ago
    ANOTHER thing we can not get here! I love side pork.. I grew up eating it. You should see me trying to explain here what it is...
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