Freezing Bacon

**Sinclairwife** · 05-02-2004, 11:12 AM

The way I make my bacon to freeze is to lay
it out on cookie sheets (with rims) on a rack (I use a cooling rack) and bake at 375F for 15-20 minutes or so.
The time will depend upon the
thickness of the bacon and how crisp you want it to be.
I don't have to turn it and it doesn't spatter to dirty the oven.

I let cool and put into a freezer bag and can take out as many slices as I want.
I also can save the bacon grease by draining the cookie sheet.

I have been doing this for a few years and I'll never go back to frying it and getting bacon splatters all over the cooktop.

**Sinclairwife** · 05-02-2004, 11:36 AM

Freezing Eggs

The rule is: as long as they're mixed up (scrambled) they'll freeze
justfine.
Best to freeze them in single egg servings in ice cube trays.
When frozen, pop them in a zip type freezer bag. Whites will freeze just fine, too.
Yolks, on the other hand will not.
You have to mix in either salt or sugar to keep them from coagulating (like hard cooked, but no
cooking).
I usually add about 1 tsp. sugar per 3 yolks. Then I use them to make custard filling, like banana cream or coconut cream pie. WONDERFUL!

Eggs will keep for lengthy periods of time. (unwashed naturally keeps longer)
Egg farmers will store them for months on end before shipping them to market.

I usually keep them in the spare refrig in the garage.
I pull them as needed.
Never had them go bad.

**Katybird** · 05-02-2004, 12:06 PM

Thanks for the freezing tips. I love the bacon recipe for freezing.

**Sinclairwife** · 05-02-2004, 12:20 PM

I loved these tips when I found them. They help me save money because I know how to make them last longer. I buy a lot of eggs at a time when they are on sale or when I get the offer of farm fresh eggs I never have to turn it down.

Bacon is the same way.