2 pounds bacon
3 cups vegetable oil
2. Arrange bacon, fat side up, in 2 layers in a 13×9″ metal baking dish. Pour oil over; bacon should be mostly submerged. Broil, checking often and watching carefully, until fat is partially rendered and edges start to crisp on top layer, 15–20 minutes. Transfer dish to a wire rack.
3. Heat a griddle or large skillet over medium. Working in batches, remove bacon from oil, letting oil drip back into dish, and cook until crisp, about 2 minutes on each side.
Bacon can be broiled 5 days ahead. Cool submerged bacon completely in dish, then cover and chill.
You can use the fat to cook almost anything you would cook with vegetable oil. It will impart a subtle smoky bacon flavor, especially good for pancakes and home
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