How to Make Perfect Bacon
Bacon is often the BEST part of breakfast, BLT’s, baked beans and bacon sandwiches. The challenge when cooking bacon often involves frying strips in a pan, splattering grease and keeping a watchful eye for when bacon ‘crosses over’…that moment when bacon goes from ‘yum!’ to ‘yech’.
One method of cooking, eliminates splattering and ‘cross-over’: baking bacon in your oven. Baking allows for the fat to drip off, resulting in delectable slices done to perfection. Oh, I almost forgot to mention, cleanup is a snap!
The first time you bake bacon, it’s an experiment regarding time and temperature, as well as, thickness of the bacon (thicker takes longer) and amount of sweetness (avoid higher temperatures). Once the bacon is in the oven, you’ll be free to prepare other food without having to keep a watchful eye on its progress.
How to Bake Bacon:
Preheat oven to 325 (thick bacon 350) degrees. Your choice of temperature involves several factors: the thickness of bacon and how quickly you want to serve it. Higher temperatures result is crisper bacon, and you’ll have to check on it after 20 minutes. I usually serve thick sliced bacon and bake it for about 25-30 minutes at 325 degrees, which slowly melts fat-resulting in perfectly brown slices without a great deal of shrinkage.
1. Line a large, rimmed cooking sheet with aluminum foil, making sure you extend foil over the edges.
2. Set a cooking/cooking rack on top of the foil. Place bacon strips on the rack, positioning strips next to each other (without overlapping) and slightly overlapping the edges of the rack (the bacon will shrink slightly). Place in a preheated oven. Bake to desired doneness.
3. Remove from oven and allow to cool slightly before you remove bacon from the rack.
Preheat oven to 325 degrees and cook for 20 minutes, and add five more minutes if bacon hasn’t sufficiently browned. Remove from oven when done, and place bacon on paper towels to drain more excess fat**. Serve.
Once you remove the bacon from the rack:
1. Remove the cooking/cooling rack from the cookie sheet.
2. Place paper towels on the cooking sheet to absorb fat and drippings. Once the paper towels have done their job, roll up the aluminum foil and paper towels, and dispose of everything! The end result is bacon done to perfection and no messy clean up!
**If you really want to add flavor to bacon, once it’s cooked and patted dry …brush with 100% real maple syrup! You’ll be in for a treat!