Perfect bacon when I wake up scheme

[Anonymous No.7050774]

Hey anon, I was checking out that CookingFor Engineers site and they recommended cooking bacon at 200 degrees for 3 hours. Which got me to scheming.

> Couple frozen strips of bacon
> On a frozen sheet pan
> Place in oven at midnight
> Oven auto-starts at 4:30am, 200 deg F
> Wake up 7:30am for delicious fresh bacon

Is this plan going to kill me with food poisoning?

[Anonymous No.7050780]

>>7050774
5 hours is a lot, but anyone's chances of getting food poisoning on average are absurdly low. I have a friend that regularly leaves pizza out on the counter for days.

[Anonymous No.7050781]

>>7050774
Where does all the water from the melted ice go?

[Anonymous No.7050787]

Just throw a couple slabs outside on your window sill the night before, and when you wake up at 3 in the afternoon the next day they should be cooked.

>protip: check the weather forecast the day before

[Anonymous No.7050797]

>>7050780
Being raw should make it more risky. Was hoping to mitigate some of the "danger zone" with the pre-freeze. However, bacon is supposed to be cured, right?

>>7050781
Photo is an artistic exaggeration of soon-to-be-true events. I don't think having it in my freezer should add hardly any additional water.

[Anonymous No.7050809]

>>7050797
It's not really cured in the conventional sense. Just kind of flash-cured, so it has the cured flavour, but not the safe-at-room-temperature thing that comes from long curing processes.

[Anonymous No.7050819]

>>7050781
Its boills off and pops all that bacon grease everywhere in your oven

[Anonymous No.7050833]

>>7050819
>boils off
>oven at 200F

[Anonymous No.7050837]

>>7050833
Even better, it pools and makes soggy bacon.

[Anonymous No.7051206]

>>7050837

>cook on wire rack/perforated tray
>solved

[Anonymous No.7051210]

Sounds like a pretty solid plan OP godspeed.

[Anonymous No.7051559]

OP here. It is done.

The good:
> Bacon smell was a nice surprise to wake up to, like Christmas morning with bacon ready to eat.
> Evenly cooked.
> No burning.
> Very good looking.
> The fat left over was very clear.
> Didn't need to cool for more than a minute or two.

The bad:
> Not as crispy as I like; my thick cut bacon was straight and rigid but not crunchy.
> A bit scary to leave raw meat in the oven at room temp for 4-5 hours. We'll see how my gut feels.
> Gotta be up at midnight to load frozen bacon tray into oven.

I don't think I'd do it again due to the lack of crunchiness. But I'll definitely reuse the "auto start" feature on weekdays to start the oven at 350F before I wake up, so I can immediately wake up and put on the bacon.

[Bar b a king No.7051586]

Just be careful you don't get a grease fire while you are asleep

[Anonymous No.7051588]

looking forward to your house burning down family

[Anonymous No.7051590]

>>7051559
>raw meat
it is fucking bacon
it is dried and smoked pork
it is perfectly safe and will be heated to above 70C for more than 5 minutes
you dunce

[Anonymous No.7051591]

What the fuck. I thought it was a troll thread but everyone's replying completely genuinely. How has nobody mentioned that 200 degrees for 3 hours would leave nothing but a black crisp?

[Anonymous No.7051602]

Meanwhile at OP,s house

[Anonymous No.7051608]

>>7051591
he's a burger so his oven is only 93°C

[Anonymous No.7051646]

dude, just cook it the day before, put it in the fridge and microwave it when you wake up. Stop being a lazy ass.

[Anonymous No.7051651]

>>7051591
>>7051608
>200 deg F
>deg F
>F

[Anonymous No.7051655]

enjoy ur cancer

i dont eat cancer anymore