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Cooling/Freezing Before Slicing

post #1 of 2
Thread Starter 

About the only thing that I would prefer about fatties is that my bacon weave outer layer was crisp.  Has anyone actually cooled (refrigerated) or lightly frozen a fatty whole (which is either fully cooked, partially cooked, or not cooked at all), sliced it while it was cold, and fried up the slices to cook/rewarm them?  My thought is that this would not only crisp up the bacon surface but also have the texture of patty sausage when it was done.

 

Thoughts?

post #2 of 2
A couple ways to get crisp bacon everytime. One use thin cut bacon it works better than thick cut. Two if you aren't getting crisp bacon pre-cook the bacon then make your weave. Smoke at a higher temp. I run my smoker anywhere from 285-325 for fatties.
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