If you were my neighbor, you would be telling me, I am stuffed, I can't eat another bite! We always have bacon here, ready to go. I bake a good pound or two first thing in the morning.
Only thing, though, I haven't figured out how to keep my smoke alarm going off each time. I'm not burning it, but it gets smoky in my house when I use parchment paper.
One person told me to use a rack over a pan with water for the grease to drip into, but that is just sacrilege to waste good bacon grease.
It does splatter a lot, at least for me. And regularly sets off smoke alarms. I use portable fans and open windows when I make it.
And I clean my oven a couple times a month because I'm a messy cook.
I put the bacon on a quarter sheet pan I got from a restaurant supply store. Uncovered. It's edges are tall enough the grease doesn't spill out of it. Line the pan with parchment paper so it doesn't stick.
Put in a cold oven. Then set to 375F. Bacon grease burns and smokes like hell at 400f.
In my oven, at 20 minutes I pull the pans, drain the grease into my bacon grease can (it's liquid gold) and flip all the bacon over.
Put back into the oven for maybe 5 minutes checking constantly. It can go from still kind of raw looking to burnt in under a minute, so keep an eye on it.
My oven is old and crappy and not convection. So it's kind of a trial and error thing to get the timing down. The thickness of the bacon also increases the cooking time, the thicker it is.
But starting the bacon straight from the fridge into a cold (not pre-heated) oven is what gives me the best results. And watching it like a hawk the last few minutes.
Me too! I will not cook bacon on the stove anymore. One of my daughters likes doing it, so I leave that to her! Usually it is pepper bacon that we cook on the stove.
If you were my neighbor, you would be telling me, I am stuffed, I can't eat another bite! We always have bacon here, ready to go. I bake a good pound or two first thing in the morning.
Learning you could cook an entire pound of bacon at once in the oven was a life changing experience for me. No sarcasm there. It truly was.
And to me, it tastes so much better than frying it on the stove or (gag) nuking it in the microwave.
My beliefs on this topic are rather fixed and firm. And vocal. 😁
Roll it up and stand on edge. Less grease on the meat and even easier to clean up.
My wife’s been doing it for years. And it’s festive!
Only thing, though, I haven't figured out how to keep my smoke alarm going off each time. I'm not burning it, but it gets smoky in my house when I use parchment paper.
One person told me to use a rack over a pan with water for the grease to drip into, but that is just sacrilege to waste good bacon grease.
The microwave can work. You need a bacon tree!
You say bacon tree and I just envision myself walking around my own bacon orchard, harvesting my bacon. 😁
Please teach me - I usually forego bacon simply because the cleanup (and grease splatters everywhere) take away the enjoyment.
How does it not splatter all over the oven? Do you cover it? What temp and how many minutes to cook?
It does splatter a lot, at least for me. And regularly sets off smoke alarms. I use portable fans and open windows when I make it.
And I clean my oven a couple times a month because I'm a messy cook.
I put the bacon on a quarter sheet pan I got from a restaurant supply store. Uncovered. It's edges are tall enough the grease doesn't spill out of it. Line the pan with parchment paper so it doesn't stick.
Put in a cold oven. Then set to 375F. Bacon grease burns and smokes like hell at 400f.
In my oven, at 20 minutes I pull the pans, drain the grease into my bacon grease can (it's liquid gold) and flip all the bacon over.
Put back into the oven for maybe 5 minutes checking constantly. It can go from still kind of raw looking to burnt in under a minute, so keep an eye on it.
My oven is old and crappy and not convection. So it's kind of a trial and error thing to get the timing down. The thickness of the bacon also increases the cooking time, the thicker it is.
But starting the bacon straight from the fridge into a cold (not pre-heated) oven is what gives me the best results. And watching it like a hawk the last few minutes.
Hope this helps.
Noice! Bacon is my favorite food group.
Yum!! Once I discovered baking it in the oven, I love making bacon now! Haha
Me too! I will not cook bacon on the stove anymore. One of my daughters likes doing it, so I leave that to her! Usually it is pepper bacon that we cook on the stove.
Me either. Such a mess! Dang now I'm hungry kek