How to bake bacon like the pros!

Bacon-fully cooked

Okay, after much searching and trying different methods, I’ve decided that when dealing with nice, thick-cut bacon, the best option for cooking includes the oven.  Sure I can cook it on the stove top like everyone else, but inevitably I’ll end up with one or two “batches” that are overdone, it takes forever, b/c few pans have the size to make the whole pound at once, and I have to deal with splatters and burns if I’m not careful.

In our house, it’s an ironic twist that I can make bacon in a pan, and dh can make bacon in the microwave, but neither one of us can properly cook bacon using the other’s method. I just can’t microwave bacon properly to save my soul, and dh would burn the house down trying to make bacon the old-fashioned way.

Amazingly, though, I think anyone could make bacon in the oven, if the slices are thick enough. I’ve tried it with thin-sliced bacon and it’s a lot harder to get cooked evenly, so that’s why I recommend baking for the thick-cuts.  Another absolutely fabulous thing about baking your bacon is that you can bake it while you are making pancakes, eggs, and hash browns, too! It’s great for those holiday breakfasts or mornings where you don’t want to spend all morning slaving over a hot stove-like when you have guests in town! And if you are totally tired of watching your beautiful bacon strips shrivel into niblets of nothingness and a whole lotta grease, then this is definitely the method for you. Because of the slow-cooking method, you don’t lose nearly as much of the bacon to grease, which leaves you with more luscious bacon-y goodness on your plate!

So, without further ado, let’s get to bakin’ some bacon!

Start with a thick-cut bacon, I prefer applewood smoked bacon for it’s subtle apple flavor. It goes great with most breakfast applications, and adds a little something to appetizers and dinners utilizing bacon!
Thick-Cut Applewood Bacon

Next, you need to prep your pan for the bacon. In this case, I’m using my largest jelly roll pan/cookie sheet with sides. I’ve chosen to cover it with foil, b/c doing so makes cleanup fast and easy. All you do is pour the bacon grease into a can or jar (for use later in green beans or other vegetables to add flavor) from the corner of the pan, slip off the cooled foil into the trash, and throw the pan in the dishwasher-no muss, no fuss.
Pan for Bacon

Second, you are going to place the bacon in the pan, lining it up as close as possible to the next slice-without letting the pieces overlap, as that would make for uneven browning.
Bacon ready for oven
The next step is simple: Put the pan of bacon in the COLD oven (no preheating, here, folks-another time saver), and turn the oven on to 400 degrees. “Walk away, just walk away” in the immortal words of our favorite chef, Alton Brown. Okay, you can set your timer for 16 minutes, just to check it, but then walk away. The bacon, depending on thickness, should take anywhere from 17 to 20 minutes…possibly longer for super thick cuts, but 20 usually does it. If you are trying this with thin bacon (despite my loving warnings), then you want to start checking it at 10 minutes, just in case.
Baked Bacon
This is approximately what your bacon should look like when it is finished baking. I like to drain my bacon, so I just throw it on a paper-towel lined plate, and serve. If it’s for company, it might make it to a pretty platter, but really, bacon doesn’t need fancy dishes-bacon rocks all by itself!
Bacon-fully cooked
So the next time you burn a batch of bacon or need to make bacon, but just don’t have time to stand there flipping it, try this method of bakin’ your bacon, and I’ll bet you’ll be impressed with the results!

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16 CommentsLeave a comment

  1. Cool site, love the info.

  2. [...] in a 350 oven or until heated through. For info on cooking crispy bacon, check this blog out: https://homemadewithlove.wordpress.com/2009/08/26/how-to-bake-bacon-like-the-pros/ Possibly related posts: (automatically generated)(熱到家PIZZA)corn soup,sweet potato [...]

  3. Thank you so much for this great tutorial on making crispy bacon! I have linked your blog to mine with your photo, on a recipe I posted today.

    I know others will appreciate your info on how to make great crisp slices of bacon like a pro!

  4. I’ll never pan fry bacon again!

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  6. I use the foil lined pan, but also a cooling rack. Don’t have to drain since the fat drips down into the pan, and keeps it a lot cleaner if you’re going to drain off for cooking with.

  7. **cue The Partridge Family music here** and the angels sing:”Ooh, I think I love you…”! My (kitchen) life has been forever changed with this posting of bakin’ bacon – I just made it for dinner and will never, ever stand over a greasy splattering skillet again!
    Now, this fellow Ohio-girl, is moving on to try making homemade biscuits for the first time ever. You have convinced me I might succeed!

  8. Thank you for your helpful article. I liked the pics, your enthusiasm, and writing style! Now, Im going to go cook the bacon for breakfast for dinner!

  9. I baked bacon for the first time last night. I will never cook it on the stove again

  10. Saw you on Pinterest. Love it :) Especially for those days when there are 5 million other things that need to get done (AKA EVERY DAY). Thanks!

  11. I just have to tell you… Baking bacon is the BEST way to ever do bacon. (After all, it IS called BAKIN, right?!) Anyways, Use your broiler pan… The fat drips away thru the grids in the broiler top! Plus, you you have perfect, burnt-piece-free, bacon grease for later use. I don’t believe it wasn’t mentioned earlier! Try it, it’s wonderful, mess-free, and you can do a WHOLE pound at a time!! Bacon for a crowd…NO PROBLEM!! Broiler pan!! The only way! Joey M.

  12. I just have to tell you… Baking bacon is the BEST way to ever do bacon. (After all, it IS called BAKIN, right?!) Anyways, Use your broiler pan… The fat drips away thru the grids in the broiler top! Plus, you you have perfect, burnt-piece-free, bacon grease for later use. I don’t believe it wasn’t mentioned earlier! Try it, it’s wonderful, mess-free, and you can do a WHOLE pound at a time!! Bacon for a crowd…NO PROBLEM!! Broiler pan!! The only way! Joey M.

  13. Thanks for this guide. I will try it. I like to eat bacon so much :)

  14. Bakin bacon (lol) in the oven is definitely the way to go! And like you said, it’s soooo easy to clean up.

  15. Awesome web layout and interesting topic you have put up here.Keep it up.Cheers!


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