# Makin' Bacon

**URL:** <https://boards.straightdope.com/t/makin-bacon/1029121>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [April 8, 2026, 5:02pm UTC](https://boards.straightdope.com/t/makin-bacon/1029121 "2026-04-08T17:02:44Z")\
**Posts on this page:** 5\
**Page:** 3

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**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\
**Post date:** [April 9, 2026, 3:09pm UTC](https://boards.straightdope.com/t/makin-bacon/1029121/41 "2026-04-09T15:09:01Z")

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> [@Thumper668](#):
>
> You are absolutely correct on both counts. I borked that big time - I really shouldn’t post comments with details until I’ve had my first cup of coffee.

Thanks for your gracious reply. I was concerned I might come off as too nitpicky and pedantic.

Also, keep in mind that for ideal flavor, coffee should be brewed at a temp of 195-205F and consumed at a temp of 130-150F.

😄

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**Author:** ![Thumper668](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thumper668/32/20803_2.png) [@Thumper668](https://boards.straightdope.com/u/Thumper668)\
**Post date:** [April 9, 2026, 3:12pm UTC](https://boards.straightdope.com/t/makin-bacon/1029121/42 "2026-04-09T15:12:38Z")

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> [@solost](#):
>
> I was concerned I might come off as too nitpicky and pedantic.

Nitpicky and pedantic is what I come here for 🙂

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [April 9, 2026, 4:08pm UTC](https://boards.straightdope.com/t/makin-bacon/1029121/43 "2026-04-09T16:08:42Z")

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> [@Beckdawrek](#):
>
> If it’s the same as that Guan stuff.

Normally, when I’ve had pork/hog jowl or jowl bacon in the US, it’s been smoked. I don’t think it _has_ to be, but that’s the way I’ve always seen it. Guanciale is not smoked, just cured. It’s like pancetta is to bacon as guanciale is to (smoked) hog jowl (bacon.)

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**Author:** ![N9IWP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/n9iwp/32/3154_2.png) [@N9IWP](https://boards.straightdope.com/u/N9IWP)\
**Post date:** [April 9, 2026, 4:22pm UTC](https://boards.straightdope.com/t/makin-bacon/1029121/44 "2026-04-09T16:22:53Z")

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I’ve had good luck putting a small amount of water in the pan and frying bacon. I think the water insures not just the parts that touch the pan get heat. I’m not using the oven for 3 strips.  
I like thick cut.  
Neuske’s has good reputation, excellent but less sure worth the price.

Brian

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**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\
**Post date:** [April 9, 2026, 9:27pm UTC](https://boards.straightdope.com/t/makin-bacon/1029121/45 "2026-04-09T21:27:04Z")

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Oscar Meyer in the air fryer 300F for fourteen minutes for four slices. Time varies a minute or so for more or fewer slices.

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