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Oct 29, 2006 01:50 PM

Pre-cooked bacon

Has anyone successfully used packaged pre-cooked bacon to roll around such things as scallops, chicken livers or water chestnuts? I usually make mine with Oscar Meyer bacon, but it takes forever to get crispy. If this worked, it would be a great running start. I stop short of the slimeyness of precooking it myself, which, in theory might be the perfect solution. Cold bacon is slippery enough.

Any experience you can share?

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  1. I've eaten pre-cooked bacon and don't like the taste ... so for me, that would make it less than a perfect solution. Maybe try freezing the bacon a little ahead of time - on a cookie sheet, already separated?

    1 Reply
    1. re: MMRuth

      Reminds me of my cousin. He precooks a pound or 2 at a time then freezes them so he can just nuke it for a few seconds to go with breakfast. But it's secretly for what we call "bacon pops." We eat them straight out of the freezer. May sound gross but they are soooo tasty!

    2. Why don't you just take a pound of bacon, lay the strips out on a baking sheet and partially pre-cook it before using to wrap whatever you're wrapping? Would allow you to use good bacon. Any excess could be frozen in the partially cooked state, if necessary.

      I am extremely dubious about precooked bacon. Shelf-stable? Very fishy.

      1. If you have a microwave oven, you can get bacon crispy in two minutes.

        3 Replies
        1. re: Robert Lauriston

          Robert, please share your microwave method. I've been wanting to try this but haven't for fear of it creating a bacon grease splattery mess inside.

          1. re: sandrina

            three slices on a plate for 30 seconds. very KISS

            1. re: sandrina

              We've actually got a microwave bacon tray, cheap plastic gizmo that lets the fat drain. To avoid splatter, put a paper towel on top. Beyond that, just high power until it's as crisp as you want it.


          2. If I'm not mistaken, you can par-cook bacon in boiling water for applications where it won't have enought time to cook (like scallops). Weird to boil bacon, but there it is.

            As for shelf-stable precooked bacon, just say NO!

            1. I have just put bacon on a plate between 2 paper towels to soak up the bacon fat and nuke them until they are done. It only takes a few minutes and it comes out decent. Richie