Why does bacon rind "explode" when being grilled and even jump around the grill pan.?!
While the rashers lie still when being cooked.? I always cut off the rind but enjoy eating it when it goes crispy.
Answers:
Commercial bacon has water injected into it. That way when you buy a pound of bacon, uh, I mean 12 oz of bacon, you are paying a hefty price for the water. That expensive water explodes when it hits the hot fat.
I cure and smoke my own bacon and it does not spatter.
Because of the water content trapped in the fat just under the skin.
you are supposed to snip the rind otherwise it curls
