Are you tired of bacon shrinkage?
How many shirts have been ruined by bacon grease popping and splattering?
How many burns have you got by trying to make bacon without a shirt on?
(Don't answer that!)
Have I got a solution for you!!
♥Dredge your bacon in flour before you throw it in the skillet!♥
#1 It helps less expensive bacons not shrink as much! It kind of "beefs it up", or "porks it up?"
#2 It prevent the popping and splattering of the grease significantly!
#3 It will give an opportunity to pepper and season your bacon easier!
Put about a cup of all purpose flour in a dish.
I like to really put a lot of pepper in the flour!
When you think you have enough pepper, add more.
And then more, again!
Coat the bacon well and then give the slice a little shake to get off all the extra flour.
I've become a huge fan of iron skillets.
I really think it definitely makes a difference when you're makin' bacon.
You want to adjust your temperature so that the flour doesn't scorch. I had the gas burner set on 4 , but everyone's stove is a little different.
(Please excuse the sad pictures...there are no windows in this kitchen to bring in any natural light...absolutely none whatsoever...pitch black...can't see a thing...ya need a flashlight at noon!...ok, it's not that bad...but I really like to "..." things...can you tell?)