The Complete Guide to Cooking Delicious Rind-On Bacon

Rind-on bacon with the fatty pork skin still attached, is making a comeback for its old-fashioned appeal and irresistible crunch. This traditional preparation adds incredible flavor and texture when done right. Follow this guide to achieve crispy crackly perfection from this classic bacon style.

What is Rind-On Bacon?

Rind-on bacon keeps the skin or “rind” attached to the pork belly during the curing and smoking process, Most supermarket bacon has the rind removed for a leaner product that cooks more evenly

Rind-on bacon has become trendy again due to its nostalgic, old-fashioned appeal. The rind imparts a unique porkiness, while adding incredible crunch and rich flavor from the extra fat It’s an authentic throwback making a comeback among bacon aficionados

Why Cook Rind-On Bacon?

There are several excellent reasons to try your hand at rind-on bacon:

• Flavor – the rind provides a concentrated pork essence you can’t get from regular bacon.

• Texture – when cooked properly, the rind becomes irresistibly crispy and crunchy.

• Tradition – rind-on bacon is the classic, old-school way bacon was prepared.

• Appearance – the rind curls and bubbles in the pan for visual appeal.

• Fat – more fat means more meaty bacon flavor.

• Economical – using the whole hog prevents waste and saves money.

The rind takes bacon from everyday to extraordinary with little effort when you know how to cook it right.

Prepping Rind-On Bacon for Cooking

Proper prep is key to delicious rind-on bacon:

• Let bacon cool after removing from packaging so it firms up for clean slicing.

• Pat dry thoroughly with paper towels to remove excess moisture.

• Trim off any unpleasant burnt or hard sections of rind if needed.

• Cut into slices, strips or lardons for easier cooking.

• Score the rind by cutting slashes through the skin but not the meat, which allows for even cooking.

• Chill in fridge for 30 minutes or longer before cooking for added stability.

Once prepped, it’s ready to cook using your method of choice.

Best Cooking Methods for Rind-On Bacon

Pan Frying

The classic stovetop method gives fantastic hands-on crisping:

• Heat a cast iron or nonstick skillet over medium heat.

• Add bacon slices in a single uncrowded layer.

• Cook for 8-12 minutes, frequently flipping and adjusting heat as needed.

• The bacon is done when deep golden brown and sizzling.

Oven Baking

The oven distributes heat evenly around the bacon:

• Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment.

• Arrange bacon slices in a single layer on the baking sheet.

• Bake 15-20 minutes, flipping halfway through, until crispy and browned.

Microwaving

The microwave gives fast, convenient crisping:

• Place rind-on bacon between paper towels on a microwave-safe plate.

• Microwave in 30 second bursts until crisped, draining excess fat between batches.

• Let stand 1 minute before eating, as it will be very hot.

The method depends on your timeline, desired crispiness, and equipment.

Tips for Perfectly Cooked Rind-On Bacon

• Cook low and slow – high heat toughens the rind.

• Flip frequently while pan frying.

• Don’t overcrowd the pan or oven tray.

• Cook until deep mahogany color.

• Blot grease during and after cooking.

• Let rest 1-2 minutes to firm up the fat after cooking.

• Save rendered bacon drippings for other uses.

How to Know When It’s Done

Look for these signs your rind-on bacon is fully cooked:

• Deep brown color on rind and meat

• Bubbly, crispy rind has curled and shrunk

• Most of the fat has rendered out

• Irresistible bacon aroma

• Little to no pink color left

• Internal temperature above 145°F

The rind may remain slightly pliable even when done. Judge based on color and fat rendering rather than just texture.

Serving Suggestions

While delicious alone, rind-on bacon also enhances many dishes:

• Breakfast – Chop into fried eggs, hash browns, pancakes, or biscuits and gravy.

• Burgers – Top beef, turkey, or veggie burgers with rashers for crunch.

• Salads – Toss crisp rind bits into leafy greens, pasta, or potato salads.

• Soup – Add porky depth of flavor by simmering rind in bean, vegetable, or chicken soups.

• Brussels sprouts – Wrap halves in partially cooked rind while roasting for delicious contrast.

• Sandwiches – Layer rind-on bacon with BBQ sauce on pulled pork for crunch.

• Snacks – Sprinkle crumbled crisp rind over nachos, baked potatoes, or dips.

With fantastic flavor and texture, the applications for rind-on bacon are limitless.

Storing and Reheating Leftovers

To retain freshness, store rind-on bacon:

• In a sealed container in the fridge for 4-7 days.

• Separating slices with parchment or wax paper.

• Well wrapped in freezer for 2-3 months.

To reheat, gently fry, bake, or microwave until warm, then crisp back up in a hot skillet or oven. Use within 1-2 days for optimal flavor and texture.

Making Your Own Rind-On Bacon

For the ultimate rind-on bacon, try curing and smoking it yourself:

Curing

• Weigh rind-on pork belly. Calculate cure ingredients based on weight.

• Combine salt, sugar, and curing salt and rub thoroughly into pork.

• Seal in a bag, removing air, and cure in the refrigerator for at least 7 days.

Smoking

• Rinse cured pork and pat extremely dry. Air dry uncovered in the fridge overnight.

• Prepare smoker with your choice of wood like hickory, apple, pecan, or cherry.

• Hot smoke at 180°F for 4-8 hours until cooked through and darkened.

• Cool, slice, fry, and enjoy your homemade rind-on bacon!

This process infuses incredible flavor and allows you to customize ingredients to your taste.

With its old-school appeal and incomparable texture, rind-on bacon is having a moment. For the ultimate flavor and crunch, try cooking it low and slow in a pan or the oven until the rind becomes irresistibly crispy. Add cooked rind-on bacon bits to breakfasts, salads, soups, and sandwiches for porky richness. Or go whole hog by curing and smoking your own from scratch. Once you master rind-on bacon, you may never see bacon the same way again.