With Canadian bacon, I simply re-heat it when I want to eat it.
Bacon, with it being mostly fat and very little meat, I fry it up until the fat is crispy.
But, with buckboard bacon, being mostly meat and very little fat, how should I fry it up? Until the fat is crispy like bacon? or, just heat it up like Canadian bacon?
How do YOU do it?
Thanks for your help..... :)
I generally will pan fry mine like bacon, but do not crisp it. I just cook long enough for the sugars in the meat caramelizes on the outside, browning and enhancing the flavors of the meat.
What he said (or you can nuke it to taste).