Thursday, August 23, 2012

Bakin' Bacon

Mmmmm bacon. I love bacon so much I had a Bacon Party!

Cooking bacon for more than two people can be time-consuming and messy. After today, you can forget about making multiple batches and splattering hot grease all over your stovetop. My secret?  I cook it in the oven. This method is perfect for makin' bacon for a crowd. Just throw it in the oven until it's done to your desired crispiness. And you don't even have to flip the strips! I like to save the bacon fat so once I pour it off, the lingering grease cools/hardens fairly quickly, then just crumple the foil and throw it away.

If you want bacon for breakfast without cooking it every morning, you can it in the oven, then reheat it with a zap in the microwave.  When I make BLTs, I just cook up the whole package for the two of us.  That way we get BLTs two days in a row and only one day of cooking bacon. 
It's surprises me that more people have not heard of this method. I've been doing this for a few years and have no idea where I first heard it, but it's genius.  Now that you know the trick, I hope you'll try it next time you have a bacon craving!

Oven Bacon
Original Recipe
Yield: 4-6 servings

1 lb bacon (I prefer thick cut, but use whatever you like)
2 rimmed baking sheets

Preheat oven to 400 F. Line baking sheets with foil. Lay the bacon on the foil. Don't be afraid to put them right next to each other, they'll shrink as they cook. As long as they're not piled on top of each other, it'll be fine. Put the trays into the oven and bake for 15-20 minutes, or until they're done to your satisfaction.  Timing will vary depending on how thick or thin your bacon is so start checking around the 10 minute mark for thinner slices.  Remove the bacon onto a paper towel-lined plate to degrease a moment before devouring.

BLTs are one of my favs!

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  1. I've wanted to try this but worried about the bacon grease splattering in the oven and making a huge mess. Sounds like it wasn't an issue for you?

    1. Nope, I've never had an issue with splatter! I'm sure it happens, but it's not making a noticeable mess in the oven.

  2. I will only cook bacon in the oven! I line my pan with foil then a layer of parchment paper and there is virtually no clean up. So easy. Bacon me, please.

    1. Yay! I'm so glad someone else does this! What does the parchment paper do (you know, in addition to the foil)? I've heard of one or the other, but not both.

  3. Interesting... I've done the microwave (on lazy mornings), and that's okay, overcooks a bit.. And lately i've been doing the george foreman (works surprisingly well, and I can grill other things on it afterwards and give a bit o the bacon taste (grease) to whatever I want..

    I'll have to try the oven method.. but yeah, first thing I thought of was Clean up / Mess. I suppose if you put parchment down, it'd soak up some of the grease so it wouldn't be just floating in it..

  4. I cook mine on a wire rack. Baking bacon (and sausage) is how a lot of restuarants oook. I place parchment down on the rimmed baking sheet, place the wire rack on top of that, put the bacon (or sausage) on the rack and then bake. I tend to cook the bacon until it is done but still "flexible". This gives me the opportunity to crisp it up in a skillet (leaving a little fat dripping to flavour things) or heat it up in the microwave. I then freeze it all (2 strips of bacon, cut in half and wrapped in foil or a single sausage patty wrapped in foil). I pour off the grease into 40z canning jars and store in the freezer until needed. The parchment paper just makes it easier to clean the pans. It does not absorb the grease.

  5. You can use a proper baked bacon for your regular meal as well as you regular sandwich and for this you need to know how to bake them properly. I love reheat steak and I enjoy to cooking it at my free time.