Bacon joints are a great cheaper alternative to buying rashers of bacon and can provide plenty of meat for multiple meals. While frying rashers is quick and easy cooking a whole bacon joint requires more time and technique. That’s where the slow cooker comes in handy!

Slow cooking bacon joint results in tender, succulent meat that can be used in many dishes The set-and-forget method allows the flavors to develop gradually and gives you crispy bacon bits without having to constantly watch over a frying pan

In this comprehensive guide, I’ll walk you through how to cook bacon joint in a slow cooker, step-by-step. You’ll learn:

• Benefits of cooking bacon joint in slow cooker
• Ingredients and equipment needed
• Preparing the bacon joint
• Slow cooking times
• Making a flavorful bacon stock
• Serving suggestions for cooked bacon joint
• Storage and reheating

Let’s get started!

Benefits of Cooking Bacon Joint in Slow Cooker

Here are some of the main benefits of using a slow cooker to cook bacon joint:

• Low effort: Simply prep and add to slow cooker, no need to constantly watch over it. The slow cooking does all the work!

• Tender and juicy meat: The long cooking time helps break down connective tissues, resulting in deliciously tender bacon.

• Intensifies flavor: Bacon joint can soak up all the salty, smoky flavors during slow cooking.

• Makes crispy bacon bits: The low heat dries out and crisps up the bacon edges and fat bits.

• Easy large batch cooking: Slow cookers can hold big joints to feed the whole family or meal prep for the week.

• Safe unattended cooking: With the lid on, you don’t have to worry about grease splattering or the bacon burning.

Ingredients and Equipment

Here’s what you’ll need:

Ingredients:

• 1 bacon joint (1-2 lbs or 500g – 1kg)
• 1 onion, roughly chopped
• 2-3 carrots, chopped
• Water or stock
• Fresh herbs (optional)
• Salt and pepper

Equipment:

• Slow cooker (3-5 qt capacity)
• Large skillet or roasting pan (to sear)
• Aluminum foil

I recommend getting a good quality bacon joint, preferably smoked or cured as they have much more flavor. Choose a joint that fits comfortably in your slow cooker, leaving 2 inches of space at the top.

Preparing the Bacon Joint

Follow these simple steps before placing the bacon joint in the slow cooker:

• Take the bacon joint out of the packaging and pat dry thoroughly with paper towels.

• Season all over with salt and pepper. You can also rub in any other dry spices or herbs.

• In a large skillet, sear the bacon joint on both sides until browned, about 2-3 minutes per side.

• Use a sharp knife to score the fatty skin in a crisscross pattern, about 1⁄4 inch deep.

• Stud the fatty areas with whole cloves or garlic. This adds lovely flavor that seeps into the meat.

• Optional: rub the skin with brown sugar for a lovely caramelized coating.

Searing first helps render some of the fat and develop flavor. Scoring the skin and studding with garlic allows the fatty areas to crisp up nicely during the long slow cooking time.

Slow Cooking Times

Here are the approximate slow cooking times for bacon joint:

• 500g – 1kg joint: Low heat for 6-8 hours

• 1-2kg joint: Low heat for 8-10 hours

The exact timing will depend on your slow cooker model and the size of the joint. Always cook it for the minimum time given, then check it hourly after that.

Bacon joints are fully cooked once they reach an internal temperature of 165°F/75°C. Use a meat thermometer to accurately determine doneness.

If the bacon isn’t tender enough, simply cook for longer, checking every 30 minutes. Add a splash of water if liquid has reduced too much during cooking.

Making a Flavorful Bacon Stock

One of the bonuses of slow cooking bacon joint is you get delicious bacon-infused stock!

Here are a few tips for making flavorful bacon stock:

• Add chopped onion, carrots, celery and garlic to the slow cooker under the bacon.

• Pour in enough water or chicken/vegetable stock to come 2/3rd up the sides of the bacon joint.

• Season the liquid with salt, pepper and fresh herbs like rosemary or thyme.

• Once cooked, strain and reserve the flavorful bacon stock. It’s great for soups, stews, risotto, etc.

You can also use white wine, apple cider vinegar or beer as the braising liquid. This adds wonderful depth of flavor to the stock.

Serving Suggestions for Cooked Bacon Joint

The possibilities are endless when it comes to using up cooked bacon joint! Here are some serving ideas:

• Bacon sandwiches – Chop or shred the meat and pile high on bread or buns.

• Bacon omelets or quiches – Diced bacon is delicious mixed into egg dishes.

• Bacon fried rice – Fry rice with bacon bits, veggies and soy sauce.

• Pasta carbonara – Mix bacon pieces into creamy pasta carbonara.

• Soups and chowders – Add bacon bits to potato soup, chowders, bean soups, etc.

• Salads – Crumble crispy bacon on top of fresh green salads.

• Burgers or hotdogs – Pile shredded bacon on beef, turkey or veggie burgers.

• Breakfast – Serve sliced bacon joint with eggs, hashbrowns, pancakes, etc.

• Bacon mac and cheese – Toss crispy bacon bits into mac and cheese.

The options are endless! Adjust the bacon size depending on how you want to use it.

Storage and Reheating

Here are some tips for storing and reheating leftover bacon joint:

• Store cooked bacon joint in an airtight container in the fridge for 3-4 days.

• For longer storage, slice bacon into portions and freeze for 2-3 months.

• Reheat slices or pieces of bacon joint in a skillet over medium heat or in the oven at 375°F until warmed through.

• Chopped or shredded bacon can go straight from fridge to pan for crisping up.

• Add bacon pieces to dishes at the end of cooking when reheating.

With proper storage, the pre-cooked bacon joint will keep for several days to a week, saving you time on weeknight dinners or weekend meal preps. Simply reheat what you need when ready to eat!

Conclusion

Cooking a whole bacon joint in the slow cooker is an easy, hands-off method that results in fork-tender meat and crispy bacon bits. The long cooking time at a low temperature helps render the fat slowly while concentrating the flavors.

Be sure to sear the joint first for enhance