Dr. Ken Berry’s method of cooking bacon in a pot and what we discovered.  

Amazing and will try immediately. Also, THANK YOU for sticking to the objective of teaching others this recipe, as opposed to going on a 13 minute monologue about the history of bacon at the beginning. Recipes on the internet tend to wax way too poetic. This was perfect.

Your husband and your dog are going to love you even more after this. The smell of bacon cooking and fresh ground coffee brewing is heavenly.

I would have never thought to cook bacon in a pot. I thought I was doing good by cooking bacon in the oven. I will definitely give this a try. Thanks.

I use this method in my rice cooker. I cannot stand for very long so I cook almost everything in the rice cooker including meat loaf and crustless quiche. The rice cooker does not cook on high so it takes longer but gives a great result and then the cleanup is minimal🤓🤓🤓I love it!!! I’m an 80 year old with POTS so I am often light-headed and must lie down or I will faint🤷🏽‍♀️. Viva rice cooker!! The lower temp does not burn but just takes time.

Just made bacon this way for the first time. I used a package of Oscar Mayer thick-cut bacon, cut it in quarters, and fried half of it in one of my pots. I can't believe how easy and fast and fun it was. And the bacon turned out perfectly! The only real problem is being unable to stop eating all those little chips!!! SO GOOD.

Great video No Bullsh*t down to the point. Thank you. I didn't have to sit through the history of the first bacon man consumed before watching you get it done!

I used to cook for a rafting company in Colorado 35 years ago and used this method then and I still use it today. Thanks for making a video about it. Super easy and no fuss.

Pro Tip: Cook the bacon fat to 230F stirring to ensure that all of the water has boiled off. This makes the fat better and reduces the chance of it going rancid.

I like this idea. I usually use the oven so there's no mess, but this makes capturing the fat easier. Which I then use in bread.

I make “Bacon Crack” for my family’s annual hunting trip. That trip starts today…..I used your method to cook the finely chopped pound of bacon and OMGoodness! Perfect bacon. Not one tiny bit had to be thrown out because it didn’t cook. Lol That’s how I’ll be cooking bacon from now on and NO MESS all over my stove or in the oven. Thank you.

With that extra bacon, you could make recovery packs for vegans when they melt down from low protein levels.

I did this too but then put the grease in silicone molds and in the freezer, then sliced it and put it in the fridge. That way I can use smaller pieces at a time without having to scoop it out when I need some grease. One mold is shaped like sticks of butter and the other like little hockey pucks.

A perfectly clear, well spoken, how to video, with all the details I was looking for. Grateful!

When we were young, we had to cook for eight of us. We'd put two pounds of uncut and unseparated bacon into an already mostly-full deep-fryer and put on the lid. When it stopped bubbling, it was done. Separated and crispy every time. Easy peasy. We saved the accumulated bacon fat, and used it to fill a second deep-fryer for cooking freshly-cought fish. Yum.

well presented. i have cooked bacon & fatback like this since learning butchering in Texas in the 70's. that still works & so do I. I use S/S pot for 'cook-frying' and never had a problem. Greetings to Dr Ken

That's how the breakfast cook for a resort I worked at did the bacon for BLT and burgers. He'd start with a bit of water and it could cook unattended during lunch prep. It was my job to fish out the slices and lay them out on the prep trays for him.

The smell this makes is better than a any scented candle.

I've been cooking bacon this way for years. I love it! Virtually no mess at all. It's much safer and cleaner than cooking it in a skillet. Thanks

I've been cooking bacon this way ever since I first saw Dr. Berry's video and I love it. No more splatters or mess and crispy bacon every time. The smaller pieces make a great snack if you store them in an air tight container in the fridge and can be crumbled for omelets and garnishes. Love the larger pieces for a meal though. Thanks for the recap.

Beautiful Bacon. I've discovered recently that cooked bacon freezes really well. Just put some in a tupperware container and it thaws out fast and it's ready for breakfast or salad or whatever.

I've been doing this since I went carnivore a couple years ago. I saw a video from Dr. Berry on how he does this. I was shocked at how well it works. I just about only cook bacon this way now. It's like bacon meets pork rinds or something. I love it. The fattier the bacon the better it comes out too! Great job eh.

Have been doing similar to this for years! It’s cheaper to buy large bulk or family packs and more efficient to cook them all at once. Following are suggestions from my experience: 1. Cook in carbon steel or cast iron. The bacon grease is perfect for seasoning your pans & woks. 2. Add water initially, which boils away as steam. It will help render the fat resulting in a much more evenly cooked & crispier end product. (Caution: Too much water will make a bacon soup that still reduces to just grease but takes longer) 3. Par-cook the bacon to about 2/3 done. Keep ziplocked in freezer. Only need 30 seconds in the microwave for each individual use. 4. 👌

I did the same thing as in this video, but I put the bacon through my meat grinder first... in the end I had amazing bacon-bits that could be sprinkled over ground beef or any other way you might use bacon-bits... sprinkled over scrambled eggs on in an omelet. I strained my fat through a fine mesh coffee filter and keep it in a glass container in my fridge.

I use two large cookie sheets, parchnent paper. Preheat oven to 375° line cookie sheets with parchment paper. Lay out the bacon strips. Top with cracked black pepper. Into oven for 20 minutes, flip strips at 20 minutes, retuen to oven until desired crispiness. I used go 4 more minutes, one more flip, then 3 minutes. Remove to paper towels. Boom. Flat strips.

Very cool, not sure about other places but this is very similar to how bacon has been cooked in the south and was taught to me by my grandfather years ago. It is a much superior way to cook large amounts at once to feed many people. He used to use a very large and high walled cast iron skillet and a lid was not necessary. Starting slow till the fat was rendered and you are essentially deep frying the bacon in its own fat.

Going to try this for sure! With our garden giving us lots of tomatoes this year, we have BLT's 2-3 times a week. I'm not sure how the curly pieces will do but definitely worth trying! You're so right - frying on the stove top's griddle is *messy*.We tried the oven method but never got fully crisp bacon without some parts almost burning - and scorching the grease. Thank you!

Great technique! I would like to see more on the straining and storing of the bacon fat. Thank you

Great idea. I've been cooking bacon on my outdoor cooker to avoid making a grease mess on the stove. I need to try this. I also cooked fried potatoes in the bacon grease so I'm going to try frying potatoes in the pot after I cook the bacon. We'll see how it goes.

This is how I always cook my bacon however I have never tried to just cut it in half. Thank you for this.suggestion. This is a brilliant way to cook bacon.

I have been doing this for years. Cooking 1 1/2 lbs package in a deep dutch oven. No mess. I cut in thirds under low heat. Then I braise some other meats in the grease. Chicken, pork steaks, giant meatballs, whatever. Again with low heat.

2 1/2 lbs Cut Into 1 Inch Strips ( Bite Sized ) And Cooked Until Crispy Light Brown Cool And Put Into Zip Lock Bag And When You Cook Eggs Sprinkle Some Beacon On Top As Soon As You Put Them Into The Frying Pan - Mix Into An Omelet, Frittata, Quiche, Salad, Or Whatever You Want - This Keeps For Weeks But It Usually Is Used Up Fairly Quickly - I Have Been Doing This For Decades - It Is Always In My Fridge Door

I am definitely going to try this method the next time I cook bacon! To avoid the stovetop splatters I have been in the habit of baking my bacon on a wire rack over a sided half sheet pan. It's great for rendering, but the bacon always sticks to the rack and cleaning that is almost as much hassle as degreasing the stovetop. This pot method looks WAY easier!! Thanks for sharing.🙏👍

I didn’t realize this was a new thing. I’ve been cooking my bacon like this for awhile. I am just too lazy to make a big mess for a few strips in a skillet, hated the cleanup of the oven method, and I wanted bacon. I cut mine into 1/4” strips so I have ready to go crumbled bacon for adding to dishes however I want. I love it!

I am blown away! I will be trying this tonight for sure. I liked and subscribed. Thank you so much! ♥️

And I thought the oven method was the best way to book bacon! This looks like my new way to go, look forward to trying it out. Thanks for posting!!!

I cook my extra thick, naturally smoked bacon in the oven. It takes about 15 minutes for the perfect slice, and I use the grease to make suet for the winter birds. No waste whatsoever and it’s excellent bacon!

The only negative of being a carnivore is cleaning the stove top and the grates everyday! It's a pain, but I love my meat. Your bacon looks great. I may try that method.

Any method that reserves every drop of that precious bacon grease is a winner in my book!

I didn't realize you could run a pot on induction with a paper towel under it. Never seen this method before, we've been cooking it mainly on the griddle but with it being 100+ degrees for months I abandoned it as it was just too hot to cook on. Going to have to try this.

I am going to definitely use this method next time! Thank you for sharing ❤

I'm giving that a go!! I've been spending 1.5+ hours to do 4 trays of oven baked bacon. And it's messy on the oven.

i was 50 years old when i learned this. thankyou so much

This is how I cook bacon. It works well. I am glad to see that other people do it this way. The only thing that you have to watch is at the very end it can go from perfect to burnt really quickly. Peace

just hearing all the times you say bacon is making my mouth water more and more.🤤

been doing this for months..I don't cut it I just separate and put into a large pot, no lid and it takes about the same time. When you cook a full pound at a time this is the ONLY way to cook bacon

I'm not sure what I did wrong, but I did what you instructed, and my bacon came out burnt on one side. I even turned down the burner to medium heat (setting 5), and allowed the few remaining pieces to cook fully. They're slightly burnt, too. I like the concept of this way to cook bacon, but it did not turn out like I had hoped.

Very interesting! I always cook mine in a single layer on a baking sheet in the oven, but I'm going to try this next.

Years ago I decided to start using a pot to cook my bacon to help reduce the grease from making a mess. Shortly after using the pot I decided to stop dumping the grease to see how fast it would cook if the strips were submerged completely while cooking. I cook three strips every morning. I have a gas stove and set the flame to about a half-inch flame with about 3 inches deep of bacon grease right now. The very best thing about this method is about the 10-minute mark where this amazing goodness has been floating to the top and gathering around the edges. I use my fork to dip in and bring up about 8 or so servings of this stuff, maybe about a heaping tablespoons worth in total. Such a delight. I use to keep the extra grease in the freezer but I learned you could keep in on the shelf in a mason jar. You can also cook a steak or such and put it in a mason jar and fill it with grease and it will preserve it.

Thanks, I will give this a shot. I usually buy 6 pounds at a time, cook it on a mat in the old grill so I dont make a mess in the house. I also dont fully cook the bacon because I freeze it and take out about 6 pieces at a time. Reheating offers almost no mess. This looks easier.

Going to be a rainy weekend here. I know what I'm going to be having for breakfast and how I'm cooking it! Looks amazing and very simple! A family of 6 thanks you!

I've been using Dr. Berry's Bacon chips cooking method but went to 1/2 strips because the 1/4 strip size was getting too crispy and not enough meat in the bite. Great video! 👍🏼👏🏼😊🥓🥓🥓🥓

Only thing I change from Dr berry method is I deep fry it in bacon grease as opposed to putting it in an empty pot the way Dr Berry does. I cook ten lbs at a time this way. Another benefit of my method is just put it in stuck together and it separates while cooking. Just stir every couple minutes till crispy as you like. Save grease for eggs or next bacon cook.

Thank you so much - I had quit cooking bacon because of the greasy mess. Just a tip - "high" was too much for my gas stove, as it started to burn after about 8 minutes. Thanks to stirring every 3 minutes, I caught it in time and reduced the heat a bit and it came out perfect! Nothing wrong with a few burnt edges if you love your bacon crispy like I do!

Great information and video. Really liked the side by side comparisons .

I love this! I’ve seen Dr. Berry do this, too, but I didn’t even think about it until now… I have a pork belly I could cut up either in strips or I may try cubes and cook this way.

I recently got an induction stove and I had no idea about the paper towel under the pot, what a mess saver, can't wait to try this with some bacon. Thank you!

I have found using a good pair of kitchen scissors rather than a knife to cut the bacon works way better.

Thank you, excellent tip, I will have to try this as I hate cleaning up the splatter mess...

Looks great. Never heard of that deep pot cooking method. I am surprised you had any 1/4 or 1/3 bacon chips left to show when you started on your 1/2 bacon cooking trial. Wright's thick cut bacon does not last long at my house.

Just tried this out and it worked great! I'm on day 4 carnivore!

My Mom has been doing this for several years! She cuts the bacon into quarters (about 1-2 inches long, depending on the bacon you get....... so we get bacon "Chips" much better than a potato chip! It's so good! When I get home from work I have a couple of "bacon chips" I don't feel so hungry. I'm not fighting a craving! Keeps me from munching on salty carbs!! 🦩🦩🦩🦩

Just tried this, wotjed great! My new way of cooking bacon!

Thank you for the great video and for saving me a mess to clean up within the week ☺️

thanks for doing this test for all of us! and for posting the results! love the "clean" cooking method:)

I can buy bacon pieces at my local salvage store. Will give this a try and make some bacon gravy tomorrow! I have been using the air fryer which works well but this looks awesome! Thanks for sharing 💞

I’ve never heard of this before. I can’t wait to try it! I usually don’t like cooking bacon in the house because of the mess. I also love your channel name! Thank you and I look forward to seeing more from you!

I've been cooking my bacon like that for years, by cutting it in half then frying. I never knew it was a thing. Just wanted to stretch it out for family.😊

This is the easiest yet best looking crispy bacon ive ever seen

Thank you! I keep buying large packets of bacon, but unless I freeze some of the slices, it goes off. I will try this this week. The bacon “chips” will be a sort of condiment, and the bacon grease, the real liquid gold, will be great to use.

I usually toss half a package of bacon (or more) into a fryer when frying off dumplings, fries, or chicken; before to add bacon fat or after to take advantage of the hot oil. They keep forever in the freezer after frying.

This is awesome and going to try it. Im also a bit surprised on how no one has asked about what is between your pot and stove top! What is that white paper and is it to keep the top clean or from scratches?

Excellent. Would have never thought about it this way.

I’ve been cooking bacon that for years. Renders the fat perfectly and no mess on your stove. I do not use the lid though….I’ll give that a try!

I oven cook bacon on a tin foil lined cookie sheet with a wire rack elevating the bacon. Put bacon into a cold oven and put to 275 degrees. Takes about 30 minutes and your nose will tell you when it is near ready. You get crispy straight flat strips of flake apart in your mouth bacon.

Excellent video. However, I also watched a bacon cooking video where the cook added water to the frying pan before cooking and noticed a better crispiness and flavor in the bacon. I wonder if you combined the two methods and added water to the deep pan if it would improve the flavor? Is this something you can try?

This is absolutely the best vegan channel on youtube.

Yeh, I've seen that approach taken with italian cooking (carbonara, etc.) and it does work. I cut even smaller pieces, though, as I usually just have them with eggs, 'though I'll do halves if I want a Vimes BLT or turkey'n'bacon or somesuch.

2 thumbs up !! Great video .. thanks for the knowledge and upload ❤

Freaking GENIUS!!! 🎉🎉🎉

Dang! Now I'm hungry. Baking the Wright's takes me almost an hour turning it once halfway through. I will try this method next. Thanks. Cheers from Texas.

I have been cooking bacon in the oven for 40 plus years. No mess, no watching it. Crinkle foil first, then lay that foil out on a baking sheet. Lay strips of bacon, lots of bacon, and fold up a half-inch border to keep grease from running out. Lay loose sheet of foil on top. Bake until crispy at 350 or 375. Easy and perfect every time.

That used bacon grease alone is probably worth it's volume in gold. The contents of that entire pot would coat the bottom of a frying pan nicely for multitudes of mushroom/onion/Swiss cheese omelets 🥰😋.

The person who taught me this called it 'boiling bacon'.

Way to go ,absolutely got to get me one of those pots ! Money is the issue right now maybe Xmas Thanks so much keep up the educational videos

I've long thought that deep frying bacon in bacon grease would work wonderfully. That is pretty much what this method does, without starting with a pot of grease. I wonder what would happen if you started a new batch by adding the grease from an earlier batch after the bacon is arranged. It should cook quicker is my guess as it would have full immersion from the start rather than once the bacon provided its own grease.

Real men fry bacon topless in an open pan🤣 THAT is BACON HEAVEN!!

I usually bake my bacon on a broiler pan so it catches all the grease. I like this method of on the stovetop. I will try it. Oh, where did you get your bacon grease container?

I make bacon in my dehydrator. it's so flavorfull and melts in your mouth if you do it right. This method looks interesting. May try it sometime.

Just found your channel, I am going to give this a try! We love bacon but not the mess, I normally do a lb of regular sliced bacon in the oven on a parchment lined cookie sheet-it comes out great but is a messy process. You did an excellent job showing how you do this, thanks! Also just watched the video you have about using a paper towel on top of the stove, I was baffled about seeing that and found the video in a comment someone left. Induction Cook top, cool! (I want bacon now! LOL)

I've done this for years with inexpensive boxes of bacon ends and pieces, i cook the entire box, about 4 pounds, bag and freeze individual portions for a few months.

I like cooking bacon in the oven on a rack inside a sheetpan (sheetpan covered with aluminum foil for easy cleanup). I cook the bacon at 400 degrees Fahrenheit for about 15-20 minutes; starting on the middle rack, then move to top rack for last 5 mins or until the consistency you prefer..I like it a bit chewy with minimal crunch.

Good job. I can't wait to try this on my next camping trip. It's adorable how Karen is in the background finishing your sentences.

What is with the paper towel????? I have never seen that before. Why doesn't it burn???

I always love to learn new ways of doing everyday things. Mike

In the UK that cut is what we call Streaky Bacon and is the cheapest and unhealthiest because of it`s fat content. It is used for lining Pate dishes and mincing into pork pies etc. We generally fry Middle or back cut bacon "not crispy" for meals. I shall certainly give your method a go though as I already fancy a crispy bacon sandwich.

We always cut our just bought bacon in half. We cut the bacon still in package in half, then stick each in ziplock bag. This way we eat less bacon so we still get awesomeness.

Growing up this is how my dad cooked bacon for all of us. Well, never cut it, just separated each stop into heavy, large pot. I’ve done it ever since and people are always shocked.

God Bless you for making this! Tryin in tomorrow 😄👍

Former vegan enjoying bacon again. I still get a little weirded out by the grease and buy pre-cooked bacon. How long do the cooked chips last? Do they need refrigeration - can I keep them in an airtight container on the counter? I don't want to spend money on a grease container, but the pre-cooked don't make as much grease as I imagine cooking in a pot will create. Is there any reason I can't keep the grease in an airtight Lock n' Lock container? I have glass ones if plastic is a no no. Looks good.

thank you for doing this evaluation of size/thickness/time… thickness adds a significant amount of time and mixes