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Why Does Bacon Smell So Darn Good?

Here’s the scientific proof for the overwhelmingly good smell of bacon.

why does bacon smell good

Okay. Maybe we need a layman’s explanation.

Say what? It’s the fat that we’re cutting out of our diet that makes bacon smell great.

julia child cooking showChefs will tell you – especially Julia Child – that adding butter to your recipes is what makes them smell good. (Except without the meaty scent.)

The fat in the butter carries the aroma in the same way bacon smells so great.

Infographic and video by Compound Interest

So there you have it. We answered one question with scientific accuracy and were able to defend cooking with butter at the same time. Our work here is done.

The Bacon Bra with an Uplifting Aroma of Meat Candy

bacon bra

I love being a part of fashion trends – it makes looking at your photos over the years more fun, especially with your kids. They love to laugh at all my 80s outfits!

Trend Hunter Fashion reports on the latest fashion trend – one which I don’t think I’ll be following any time soon. It’s called the bacon bra. Someone (we’re not sure who because they aren’t coming forward with their name) thought it would be a great idea.

I’m sure it was. I’m sure their hubby or boyfriend thought it was one of the greatest things since sliced bread. Bacon always gets a guy’s heart going pitter-pat.

I’m sure her dog followed her around everywhere she went with a pitter-pat too.

Why a Bacon Bra?

lady gaga meat dressBefore you shake your head in disbelief, may I remind you of Lady Gaga’s meat dress?

She set a trend, okay? Now there’s someone out there who was forward thinking enough (or drunk enough) to come up with an “homage” to the meat dress with exotic bacon bra.

Now you’re more interested, aren’t you.

If a rockstar wears meat YOU can take it up a notch with meat candy lingerie.

bacon dressOr . . . wear this dress which – in my humble opinion looks better than Lady Gaga’s ensemble if you wear different socks with it.

But to each his or her own.

Bacon Press Uses

cast iron bacon press

A bacon press is a kitchen gadget that almost everyone has somewhere in their kitchen, but hardly ever uses. It is a wonderful tool that can get you out of the kitchen sooner and make your food look so good your guests will think you got it at a restaurant.

Why Use a Bacon Press?
  • The weight of the cast iron bacon press reduces shrinking and keeps the bacon from curling up as it cooks, for flat bacon strips with a nicer presentation and that take up less room sandwiches and easily chopped for salads.
  • It also shortens the cooking time by 1/3 to 1/2 because it heats both sides of the bacon at once.
  • It keeps the grease from splattering.
  • Since cast iron conducts heat better than glass and is heavier than stainless steel or aluminium, it is the best choice for a bacon press.
  • A Cast iron press can also be used on your BBQ.


Bacon Press Uses

Practically anything you’d cook in a skillet, BBQ grill or griddle!

  • Bacon
  • Peameal Bacon
  • Hamburgers
  • Boneless Steaks
  • Ham Slices
  • Pork Chops
  • Use on BBQ grill to keep franks and sausages from curling & rolling
  • BBQ Chicken Breasts
  • Grilled Cheese Sandwiches
  • Quesadillas
  • Panini
  • Hash Browns
  • Sausage Patties


How to Use a Bacon Press

bacon press in cast iron frying pan

  • A cast iron bacon press must be seasoned before use unless it comes pre-seasoned out of the box. (See how here.)
  • Prepare your bacon, meat, sandwich or quesadilla as usual.
  • Have a heat-proof dish (like a pie plate) to put your bacon press on after it is heated.
  • Heat your cast iron bacon press in a skillet or on the BBQ or griddle on low heat. (It should only take a minute or two.) When it’s ready, put it on your heat-proof dish.
  • Put your food on the BBQ grill, skillet or griddle. Put the heated press on top. Cook to your satisfaction, remembering that cooking time is cut by 1/3 to 1/2 when using the bacon press.
  • The bacon press shown above has a ridged bottom that sears grill lines for a better presentation.

photo of bacon press in pan: beedubz via photopin

I hope you feel inspired to get your bacon press out and give it a try on whatever you grill or fry to see if it shortens cooking time and makes the presentation of your food even better.

Cast Iron Bacon Press Care

cast iron bacon press

Don’t you hate how bacon (and other meats) don’t cook evenly when grilling or pan frying? Edges are burnt or dried and the middle may not be cooked well enough to allay the concerns of food poisoning from undercooked meat.

A bacon press is basically a weight with a handle used during grilling or pan frying. It can be made of different types of metal and even glass but the best are made of cast iron because it is the heaviest, and most durable metal. Lighter metals and glass don’t heat as well.

How to Season Cast Iron

*Most cast iron bacon presses are sold pre-seasoned now.*

If you purchase one that hasn’t been preseasoned, it must be seasoned before you use it or the food will stick.

  • Never ever use vegetable oil to season cast iron. It blackens it with a sticky coating.
  • Instead, coat the press with lard or bacon grease.
  • Preheat an oven to 275 degrees.
  • Put greased press on top rack with a tin foil plate on the bottom rack directly underneath to catch any drips.
  • Bake for 1 hour.

Cast Iron Bacon Press Care

Do not use soapy water! Just wipe clean with a paper towel or use a stiff brush with water if necessary. If it is seasoned properly there should be no meat sticking to it. Never submerge your press in water or it will rust.

When storing it put a pot holder or paper towel between it and other cookware so it will not scratch it.

May your bacon always be crispy & may it never go to your hips. . .

What is Bacon & Its Yummy Relatives

bacon on a breadboard with sprig of rosemary pancetta stagionata

What is Bacon?

Bacon is pork that is cut from the side of the pig (Section 10). First the pork is either wet-cured in brine or dry-cured in salt and then smoked. This is what makes it bacon.

What Part of the Pig Does Bacon Come From?

cuts of bacon

streaky bacon or american bacon 2
Streaky Bacon – or American Bacon outside of North America – is cut from the belly & side of the pig (section 10).

pancetta bacon

Pancetta is Italian streaky bacon that has been spiced with nutmeg, pepper, fennel and garlic before curing.

streak of lean bacon boil then fried by dennis brown
Streak of Lean Bacon is fatback with meat on it – so called because it come from the back of the pig (section 3). It is salt cured, not smoked. Salt pork bacon can also be called white bacon. It resembles streaky bacon but is usually sold in smaller blocks.

To cook it, first it is boiled in water to get rid of some of the saltiness.

Some people then soak it in buttermilk and dredge it with a cornmeal and pepper mixture. It is then fried.

canadian peameal bacon
Back Bacon is cut from the loin (section 6).

It is also called Irish bacon and in the US it is called Canadian bacon, which is quite interesting because in the UK this is the type of bacon eaten most often.

In Canada we traditionally serve our back bacon as Peameal Bacon. It is back bacon that is cured but not smoked, and the slab is coated in fine cornmeal and then sliced.

Guanciale di maiale pillow jowl bacon
Jowl Bacon is from the cheeks of the pig (section 2).

In Italy it is called Guanciale – it is not smoked, and it is dry-cured with a salt rub with black or red pepper.

It can also be called bacon square.

How is Bacon Made?

The Discovery Channel show us how bacon is made.

What are Rashers?

Bacon is usually sold in slices – one slice is a rasher.

  • thin slices have approximately 35 strips per pound
  • regular slices have 16-20 strips per pound
  • thick slices usually have 12-16 strips per pound

How is Bacon Sliced?

Here is a video showing a machine slicing bacon into thin slices.

Photo of streak of lean bacon by Dennis Brown

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