March 5, 2026 • 7 mins
You have tricks to make bacon even better, and we are here for it!
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Speaker 1 (00:00):
Welcome to the Murphy Salmonchoti After the Show podcast.
Speaker 2 (00:03):
If we've learned anything about anything this week, it's that
you are passionate about bacon. So this is the Making
Bacon podcast today.
Speaker 1 (00:12):
But we're going to put the lid on it after this, right, Yeah,
so to speak we have this is you know we've
covered bacon enough this week.
Speaker 2 (00:18):
Well, I shared my method for oven baked bacon. I
like to make it in the oven. I did that
for the first time out of necessity when we had
a house full of people and I didn't want to
stand there cooking bacon for thirty minutes on this I
needed to be setting the table and making eggs. So
I put the bacon in the oven and it just
came out so great. And I've toyed with it and
(00:39):
played with it since. And so what's on our website.
Oven baked bacon is the way I do it. Yeah,
and there other ways to do it.
Speaker 1 (00:47):
Yeah, there are probably a million ways to do it.
But you know that day that you made it in
our house, you actually, well, you wind up you were
trying to maximize the opportunity, so you did both the
pan and the and the thing is.
Speaker 2 (00:59):
The bake, had it frying and baking what was what.
Speaker 1 (01:03):
Came from the oven was better?
Speaker 2 (01:05):
I thought so, Although opinions vary.
Speaker 3 (01:08):
I have a question about because I've never done it
in an oven before. Does it the grease still pop
all over your oven or in the insides? I mean,
it doesn't make a mess, does it?
Speaker 2 (01:17):
No?
Speaker 1 (01:17):
Okay?
Speaker 2 (01:17):
It makes a mess in the pantcha. It drips into
the pain the grease, and then you need to let
the grease like solidify before you try to.
Speaker 1 (01:25):
Get rid of it. Yeah. I think that's the key
to it, putting it on something that it can then
drip into.
Speaker 2 (01:31):
We got some comments though, and emails that rolled in
about this is the reason I want to share this.
This is good stuff. This might be the best idea
I've ever heard with bacon, and we've never done it. Murphy.
If you like the sound of this, I'm bringing it home. Okay, Okay,
Karen sent this baked bacon game changers. I'm getting hungry
(01:53):
hearing you talk about this. This week. I saw an
old timey tip to dust your bacon strips with flour
before laying them on parchment paper or a baking tray.
Baking at three seventy five until it reaches desired crispness.
She says, wowser. The flower absorbs some of the fat
and it turns crispy too, not as thick as like
(02:16):
a coating of batter. But it's a lovely crisp coated goodness.
I want to Bacon still lies flat, and cleaning up
is even easier because the flower absorbs some of the fat,
there's less fat in the bottom.
Speaker 1 (02:29):
Makes me wonder if I've ever had that and didn't
realize it, if there's a restaurant that does it somewhere.
I mean, it's you know what I'm saying that I've
known of. It would be odd that I haven't encountered.
Speaker 2 (02:37):
That dust it and flour. That makes sense that it
would give it another level of crispiness. Like fried literally
fried bacon. Yeah, I mean that's something to try if
you're playing around with baking bacon.
Speaker 3 (02:48):
That mentioning that reminds me. And I've seen this on
some one of the food shows. Restaurants that do that
actually do fried bacon. They dip the bacon in the
flour and all that. Yeah, like chicken fried steak. It's
like chicken fried bacon.
Speaker 2 (03:03):
Wow, man, that's an appetizer for you, right, yeah.
Speaker 1 (03:06):
Yeah.
Speaker 2 (03:07):
We all went to a restaurant years ago to have
a hamburger. It was a hole in the wall, and
I remember both of you being wowed at the bacon.
You you guys had asked why the bacon was so good,
and the guy behind the short order cook or whatever
heard you and he turned around. You remember what I'm
about to tell you.
Speaker 3 (03:24):
Oh yeah, they made it. That's the kind of bacon
I buy nowadays.
Speaker 2 (03:27):
He said, he you know, he said he threw it
into the fry. Yeah, he fried the bacon, not in
a pan. He would throw it into the grease or
in that he would do French fries. He would put
the bacon down in that hot oil and cook it
that way.
Speaker 3 (03:40):
I just remember him saying the brand was right brand,
which is that thick cut bacon.
Speaker 2 (03:44):
Oh right, okay, I buy that all the time now.
So he deep fried it because he's right there and
that kind of a diner. He has all that at
his disposal, and it was just how he did it,
and you guys were going dog off for the way
the bacon tasted on that burger.
Speaker 1 (03:59):
It was good. I don't remember that but you know,
trying again.
Speaker 2 (04:02):
I remember it because you guys wouldn't sop. Okay, this
came from Ryan regarding the bacon. Everybody has a lot
of lot to say about the waist to cook it.
Sprinkle brown sugar on your bacon before baking. It comes
out caramelized.
Speaker 1 (04:16):
That's what I was thinking about. That thing that you
know you make or Sam, you make it too right
with the you know the Christmas time.
Speaker 3 (04:22):
That crackers club crackers with a piece of bacon and
then the brown sugar on top.
Speaker 1 (04:26):
Yeah, and now I've had that, and I've had restaurants
that have done that before where I've had you know,
the caramelized you know, brown sugar on top of bacon,
which definitely makes it sweet and different. Yeah, almost gourmet. Yeah.
Speaker 2 (04:39):
Look, it's definitely worth a try. If you've never baked bacon.
You can get my method at Murphy Samonjody dot com.
I am not saying that's the only way. I'm saying
that's the way I do it at our house. It
works for me when I want to do it and
when I want it to be really pretty because it
just lies flat. It is so beautiful when it comes out.
Our girls Murphy our kids, Tailor and Phoebe not like
(05:00):
it that way. They don't like it chewy. I like
it chewy. My mother cooks her bacon to death in
a cast iron, and they love Nana's bacon.
Speaker 3 (05:11):
It's chrism on the verge of being burnt.
Speaker 2 (05:14):
I think it's really really.
Speaker 1 (05:17):
Yeah, it's very crispy. It gets brown in places, not
quite burned, but it's you know, yeah, it's it's it's intense.
But the thing is, what you did in the oven
didn't seem chewy to me at all. Well, and I
don't know what the difference was when you when you
cooked it, it was flaky, it broke. The strips were
thin and they broke, and.
Speaker 2 (05:33):
Well, I did a layer of thick that I found
was chewy.
Speaker 1 (05:37):
Maybe bacon is always going to be chewy. Yeah, yeah,
you're right, And I like thin bacon.
Speaker 2 (05:42):
So yeah, that's so funny. Everybody likes their bacon differently.
Speaker 3 (05:46):
You know, I haven't heard the words turkey bacon mentioned once. Jody,
you've said before that you don't like the maple bacon, right,
I don't like you just like regular bacon.
Speaker 1 (05:55):
She doesn't want maple in any former fashion smell or
taste in the house.
Speaker 2 (05:59):
Okay, you know how Murphy has a thing against cilantro.
Maple is the only thing I can think that's that.
Speaker 3 (06:05):
Way from me, like even pancakes and stuff.
Speaker 2 (06:07):
I don't like maple syrup. I don't know, it's just
that it doesn't taste right to me. And one time,
I accidentally remember, bought maple bacon and Murphy was so
excited he was frying it, and I woke up and
I was like, why does my house smell like this?
I can't.
Speaker 1 (06:24):
Yeah, that's the only problem is it permeates. And so
because you don't like it, I can take it or
leave it, so we don't really Yeah, you buy a problem.
It's not a problem for me. I honestly, I wound
up being such a meat purist like that, the less
the better to me. If you buy good bacon, what
else does it really need on? It doesn't need anything,
you know.
Speaker 2 (06:44):
Yeah, So, and.
Speaker 1 (06:45):
I guess a lot of meats are really kind of
that way, if you depend on how you cook them. Yeah.
But the only other I know we bought the extremely
thick bacon before then that one gets tricky because that
becomes difficult to pan fry because it crisps outside too
fast before to me, the inside is done enough the
way that I like it. So I've kind of lost
(07:07):
my affinity for thick you know, thick cut thick, thick
cut bacon.
Speaker 2 (07:12):
I will tell you though, the happiest sandwich I ever make,
and I always spring it on Murphy. I don't even
tell him we're having it for dinner is blt.
Speaker 1 (07:20):
Yeah, it's just so good.
Speaker 2 (07:22):
What happens is he'll eat the first one, and I
know he wants a second one, and he'll be like,
did you make me another one? Yes? I did, but
mine's a BT oh right, because I don't do the
lettuce on one more lettuce for me.
Speaker 1 (07:34):
Like bacon, bacon, tomato, mayo and a little bit of salt.
That's just perfect.
Speaker 3 (07:40):
And that is the reason you should cook a whole
pack every time.
Speaker 2 (07:42):
Correct Anyway, The recipes at Murphy Salmonjody dot com.
Speaker 1 (07:47):
Enjoy missed any part of the show, get it all
on the Murphy Salmon Jody Podcast.
Welcome to the Murphy Salmonchoti After the Show podcast.
Speaker 2 (00:03):
If we've learned anything about anything this week, it's that
you are passionate about bacon. So this is the Making
Bacon podcast today.
Speaker 1 (00:12):
But we're going to put the lid on it after this, right, Yeah,
so to speak we have this is you know we've
covered bacon enough this week.
Speaker 2 (00:18):
Well, I shared my method for oven baked bacon. I
like to make it in the oven. I did that
for the first time out of necessity when we had
a house full of people and I didn't want to
stand there cooking bacon for thirty minutes on this I
needed to be setting the table and making eggs. So
I put the bacon in the oven and it just
came out so great. And I've toyed with it and
(00:39):
played with it since. And so what's on our website.
Oven baked bacon is the way I do it. Yeah,
and there other ways to do it.
Speaker 1 (00:47):
Yeah, there are probably a million ways to do it.
But you know that day that you made it in
our house, you actually, well, you wind up you were
trying to maximize the opportunity, so you did both the
pan and the and the thing is.
Speaker 2 (00:59):
The bake, had it frying and baking what was what.
Speaker 1 (01:03):
Came from the oven was better?
Speaker 2 (01:05):
I thought so, Although opinions vary.
Speaker 3 (01:08):
I have a question about because I've never done it
in an oven before. Does it the grease still pop
all over your oven or in the insides? I mean,
it doesn't make a mess, does it?
Speaker 2 (01:17):
No?
Speaker 1 (01:17):
Okay?
Speaker 2 (01:17):
It makes a mess in the pantcha. It drips into
the pain the grease, and then you need to let
the grease like solidify before you try to.
Speaker 1 (01:25):
Get rid of it. Yeah. I think that's the key
to it, putting it on something that it can then
drip into.
Speaker 2 (01:31):
We got some comments though, and emails that rolled in
about this is the reason I want to share this.
This is good stuff. This might be the best idea
I've ever heard with bacon, and we've never done it. Murphy.
If you like the sound of this, I'm bringing it home. Okay, Okay,
Karen sent this baked bacon game changers. I'm getting hungry
(01:53):
hearing you talk about this. This week. I saw an
old timey tip to dust your bacon strips with flour
before laying them on parchment paper or a baking tray.
Baking at three seventy five until it reaches desired crispness.
She says, wowser. The flower absorbs some of the fat
and it turns crispy too, not as thick as like
(02:16):
a coating of batter. But it's a lovely crisp coated goodness.
I want to Bacon still lies flat, and cleaning up
is even easier because the flower absorbs some of the fat,
there's less fat in the bottom.
Speaker 1 (02:29):
Makes me wonder if I've ever had that and didn't
realize it, if there's a restaurant that does it somewhere.
I mean, it's you know what I'm saying that I've
known of. It would be odd that I haven't encountered.
Speaker 2 (02:37):
That dust it and flour. That makes sense that it
would give it another level of crispiness. Like fried literally
fried bacon. Yeah, I mean that's something to try if
you're playing around with baking bacon.
Speaker 3 (02:48):
That mentioning that reminds me. And I've seen this on
some one of the food shows. Restaurants that do that
actually do fried bacon. They dip the bacon in the
flour and all that. Yeah, like chicken fried steak. It's
like chicken fried bacon.
Speaker 2 (03:03):
Wow, man, that's an appetizer for you, right, yeah.
Speaker 1 (03:06):
Yeah.
Speaker 2 (03:07):
We all went to a restaurant years ago to have
a hamburger. It was a hole in the wall, and
I remember both of you being wowed at the bacon.
You you guys had asked why the bacon was so good,
and the guy behind the short order cook or whatever
heard you and he turned around. You remember what I'm
about to tell you.
Speaker 3 (03:24):
Oh yeah, they made it. That's the kind of bacon
I buy nowadays.
Speaker 2 (03:27):
He said, he you know, he said he threw it
into the fry. Yeah, he fried the bacon, not in
a pan. He would throw it into the grease or
in that he would do French fries. He would put
the bacon down in that hot oil and cook it
that way.
Speaker 3 (03:40):
I just remember him saying the brand was right brand,
which is that thick cut bacon.
Speaker 2 (03:44):
Oh right, okay, I buy that all the time now.
So he deep fried it because he's right there and
that kind of a diner. He has all that at
his disposal, and it was just how he did it,
and you guys were going dog off for the way
the bacon tasted on that burger.
Speaker 1 (03:59):
It was good. I don't remember that but you know,
trying again.
Speaker 2 (04:02):
I remember it because you guys wouldn't sop. Okay, this
came from Ryan regarding the bacon. Everybody has a lot
of lot to say about the waist to cook it.
Sprinkle brown sugar on your bacon before baking. It comes
out caramelized.
Speaker 1 (04:16):
That's what I was thinking about. That thing that you
know you make or Sam, you make it too right
with the you know the Christmas time.
Speaker 3 (04:22):
That crackers club crackers with a piece of bacon and
then the brown sugar on top.
Speaker 1 (04:26):
Yeah, and now I've had that, and I've had restaurants
that have done that before where I've had you know,
the caramelized you know, brown sugar on top of bacon,
which definitely makes it sweet and different. Yeah, almost gourmet. Yeah.
Speaker 2 (04:39):
Look, it's definitely worth a try. If you've never baked bacon.
You can get my method at Murphy Samonjody dot com.
I am not saying that's the only way. I'm saying
that's the way I do it at our house. It
works for me when I want to do it and
when I want it to be really pretty because it
just lies flat. It is so beautiful when it comes out.
Our girls Murphy our kids, Tailor and Phoebe not like
(05:00):
it that way. They don't like it chewy. I like
it chewy. My mother cooks her bacon to death in
a cast iron, and they love Nana's bacon.
Speaker 3 (05:11):
It's chrism on the verge of being burnt.
Speaker 2 (05:14):
I think it's really really.
Speaker 1 (05:17):
Yeah, it's very crispy. It gets brown in places, not
quite burned, but it's you know, yeah, it's it's it's intense.
But the thing is, what you did in the oven
didn't seem chewy to me at all. Well, and I
don't know what the difference was when you when you
cooked it, it was flaky, it broke. The strips were
thin and they broke, and.
Speaker 2 (05:33):
Well, I did a layer of thick that I found
was chewy.
Speaker 1 (05:37):
Maybe bacon is always going to be chewy. Yeah, yeah,
you're right, And I like thin bacon.
Speaker 2 (05:42):
So yeah, that's so funny. Everybody likes their bacon differently.
Speaker 3 (05:46):
You know, I haven't heard the words turkey bacon mentioned once. Jody,
you've said before that you don't like the maple bacon, right,
I don't like you just like regular bacon.
Speaker 1 (05:55):
She doesn't want maple in any former fashion smell or
taste in the house.
Speaker 2 (05:59):
Okay, you know how Murphy has a thing against cilantro.
Maple is the only thing I can think that's that.
Speaker 3 (06:05):
Way from me, like even pancakes and stuff.
Speaker 2 (06:07):
I don't like maple syrup. I don't know, it's just
that it doesn't taste right to me. And one time,
I accidentally remember, bought maple bacon and Murphy was so
excited he was frying it, and I woke up and
I was like, why does my house smell like this?
I can't.
Speaker 1 (06:24):
Yeah, that's the only problem is it permeates. And so
because you don't like it, I can take it or
leave it, so we don't really Yeah, you buy a problem.
It's not a problem for me. I honestly, I wound
up being such a meat purist like that, the less
the better to me. If you buy good bacon, what
else does it really need on? It doesn't need anything,
you know.
Speaker 2 (06:44):
Yeah, So, and.
Speaker 1 (06:45):
I guess a lot of meats are really kind of
that way, if you depend on how you cook them. Yeah.
But the only other I know we bought the extremely
thick bacon before then that one gets tricky because that
becomes difficult to pan fry because it crisps outside too
fast before to me, the inside is done enough the
way that I like it. So I've kind of lost
(07:07):
my affinity for thick you know, thick cut thick, thick
cut bacon.
Speaker 2 (07:12):
I will tell you though, the happiest sandwich I ever make,
and I always spring it on Murphy. I don't even
tell him we're having it for dinner is blt.
Speaker 1 (07:20):
Yeah, it's just so good.
Speaker 2 (07:22):
What happens is he'll eat the first one, and I
know he wants a second one, and he'll be like,
did you make me another one? Yes? I did, but
mine's a BT oh right, because I don't do the
lettuce on one more lettuce for me.
Speaker 1 (07:34):
Like bacon, bacon, tomato, mayo and a little bit of salt.
That's just perfect.
Speaker 3 (07:40):
And that is the reason you should cook a whole
pack every time.
Speaker 2 (07:42):
Correct Anyway, The recipes at Murphy Salmonjody dot com.
Speaker 1 (07:47):
Enjoy missed any part of the show, get it all
on the Murphy Salmon Jody Podcast.
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