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BAKON its an alarm clock that wakes you up to the smell of bacon and the sound of a piggy. BAKON starts cooking your bacon at the set time and wakes you up to the delicious room filling smell of bacon and the piggy sound.
As a college student this is the perfect way to wake up every morning who does not love bacon and who does not hate those annoying alarm clock sound well this is the answer to all your problems.
Just imagine waking up to the delicious smell of bacon and the sound of your personal "BAKON" (bacon baking alarm clock) oing oing oing!!!
No more waking up to the annoying sound of an alarm clock.
With BAKON you can get those extra 15 minutes to sleep instead of waking up early to make breakfast.
With BAKON just place your frozen bacon the night before set up the alarm and go to bed to then wake up to a ready to eat delicious peace crispy of bacon.
As a college student this is the perfect way to wake up every morning who does not love bacon and who does not hate those annoying alarm clock sound well this is the answer to all your problems.
Just imagine waking up to the delicious smell of bacon and the sound of your personal "BAKON" (bacon baking alarm clock) oing oing oing!!!
No more waking up to the annoying sound of an alarm clock.
With BAKON you can get those extra 15 minutes to sleep instead of waking up early to make breakfast.
With BAKON just place your frozen bacon the night before set up the alarm and go to bed to then wake up to a ready to eat delicious peace crispy of bacon.
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Signing UpStep 1What you are going to need
Material:
Old Baking oven
Timer (like the one used for Christmas lights
High temperature car engine paint
Pig key-chain (got it at party city)
Spare bottle caps for the nose (i used an old blender cap)
10 gauge solid wire
Eyes
Tools:
Screw driver
Dremel (metal cutter)
Old Baking oven
Timer (like the one used for Christmas lights
High temperature car engine paint
Pig key-chain (got it at party city)
Spare bottle caps for the nose (i used an old blender cap)
10 gauge solid wire
Eyes
Tools:
Screw driver
Dremel (metal cutter)
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I just made this for my girlfriend's birthday, and documented the process and outcome here:
http://on.fb.me/bernardbacon
There were a few times when I really wanted to have your phone number or something so I could just call up and ask something stupid like "how did you fix the timer in place inside the oven?" or "how did you stop the paint from running and leaving dried lumps of paint spoiling the finish?" or "how did you stop the paint getting on the glass?" but in the end, I just went for it and figured shizzle out for myself, which is always more fun anyway.
I can't help but wonder if you actually use yours, because my googly eyes melted, and to be honest I think any fabric placed in the top where your "ears" are would burn pretty easily. But hey, it looks much better than mine ;)
Thanks again man :)
Do you think it'd be safer to put the frozen bacon in the night before to defrost? Cos cooking bacon from frozen isn't good.
Leaving it out on the side, in the packet (or a tupperware tub), overnight defrosts it okay - the fridge leaves it part-frozen still.
When I make mine, I'm going to add something to keep the bacon a bit better overnight. Idk about a fridge addition, tho.
I have been using it and leaving bacon out in the oven with no problems, we do keep the AC at 71 degrees at my house so that helps and yeah im also thinking about a fridge mod.
<--- certified food handler
~WHAT?!
"Danger Zone"
(quote from archer, look it up it's hilarious) :D
Also, the bacon has been smoked and salted--another method also used in preserving food--so that would also limit bacterial growth/movement.
Starting with frozen bacon is much better, but thawing of meat is very volume/shape (surface:volume ratio really) dependent. I figure a slice of frozen bacon would thaw in about an hour at room temperature as its surface to volume ratio is very high (so fast thermal transfer). A frozen ball of the same amount of bacon would thaw more slowly. But the bottom line is eating pork that has been raw at room temperature for a few hours, even if cooked, is not a great idea imho. Besides, a robotic arm that moved a dish of bacon from a dorm fridge to an oven would be more neato. :^D
I am really not trying to be a wet blanket and am a *huge* bacon and 'ible fan so think the direction this is going is fantastic. But don't want anyone to get sick, that's all.
Bacon Rules!
However, following the Old School methods of making bacon will render a final product that will last when sitting out for days if not months... Not that it ever lasts that long around here. It's also cheaper, which means I get to eat more of it.
Mine is decidedly much less 'wet' than the stuff at the store. I think the less water means that less microbiological action is occurring. I also use real nitrates in mine, as well as a lot of salt which I know helps as well.
1. A commercial toaster that feeds bread through and it drops below as toast
2. An old metal ice cube tray or similar small trays that could be fed through a commercial toaster
3. One of those plug-in Koolatron electric coolers from Canadian Tire.
4. Timer
Using Koolatron parts, make externally mounted cooler with a trap door. The tray would have a place for a hook to connect, allowing it to be pulled from the mini cooler, into the toaster when it starts up.
The journey of the bacon:
1. Place 'partially cooked, frozen bacon' in tray (modified to seal in drippings)
2. Place tray into mini-cooler (made with Koolatron parts), and attach hook
3. When timer goes off, toaster starts up and tray begins its journey...
The toaster would have to be slowed down appropriately, and the tray would have to be sealed to contain the bacon and grease drippings.
I'm sure with some creativity, using these parts someone could come up with a pretty awesome bacon alarm clock