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Bacon in the Oven

glenn bradley

glenn bradley

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I've gotten into the habit of cooking bacon in the oven. On a foil lined sheet at 400 degrees for about 20 minutes. The advantage for me is that I take this bacon and stack it on paper towel folds in a Snap-Ware container in the fridge for later use. In the morning I fry or scramble a couple of eggs while the bacon re-heats in the microwave for about 30 seconds. In a few minutes I have a decent breakfast and can get on with my day. Don't get me wrong. I love food and I enjoy eating. Often in the morning I have already been thinking about what I am going to do today long before I get out of bed. Once I do I want to get moving along so an efficient breakfast works for me.
 
You can also use a baking sheet grate (available whereever baking sheets are sold basically) to cut the cooking time a little and get more crispy. More to clean though, the foil has a definite advantage on cleanup.

It's also a great way to cook a lot of it for a crowd, much more efficient than trying to pan fry it... Next time you have 20 of your closest friends over for breakfast...
 
I do the same but at @425 from a cold start for about 22 minutes for thick cut (usually Wright cherry smoked) before I check. Best way ever, only we don't have the willpower to save much for later. Also, if you havent tried making , buckboard bacon it's worth the effort.
Edit. Just now...inspired by Glenn. I hope that red rosin paper from the roll under the bench is safe for draining bacon.
. IMG_1884.JPEG . IMG_1885.JPEG,Here's some buckboard bacon made from 99cents/lb pork butt-IMG_9112.jpg .
 
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That is the only way bacon is cooked in our house. Parchment paper lined cookie sheet and cook at 400. Of course drain fat into container for future use. The parchment paper makes cleanup very simple. Now food sticks to sheet. Use home smoked bacon for best results. Fix up to slabs and freeze till ready to cook. Don't usually have any left over;
David
 
I'd love to try baking bacon, but SWMBO hates any kind of cooking smell in the house. She loves bacon, but can't stand the smell when it cooks (and for the rest of the day afterward). That's one of the reasons I decided to buy a Blackstone.
 
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Vaughn McMillan said:
I'd love to try baking bacon, but SWMBO hates any kind of cooking smell in the house. She loves bacon, but can't stand the smell when it cooks (and for the rest of the day afterward). That's one of the reasons I decided to buy a Blackstone.
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So it is true . . . we all have our challenges in life :D I'm the same way with fish or liver; do not cook that stuff in my house!
 
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Many years ago we had a baconer, an appliance that somewhat looked like a toaster from the outside and was dedicated to the cooking of bacon. It had two sides that folded down and then you just draped the bacon over the rectangular element inside. It was a quick and easy way to cook bacon although the finished product came out of the machine shaped like a "C". It ate just fine but it didn't display on the plate as pretty. All that lovely bacon grease collected in a pan under the cooking element and could be drained into a storage container for later use or thrown away.

I am pretty sure we stopped using it because of what a pain it was to clean after use.

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Vaughn McMillan said:
I'd love to try baking bacon, but SWMBO hates any kind of cooking smell in the house. She loves bacon, but can't stand the smell when it cooks (and for the rest of the day afterward). That's one of the reasons I decided to buy a Blackstone.
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Cracked me up. I glanced at your response and read, " That's one of the reasons I decided to buy a Blackstone.' only I saw backhoe. I thought that was a little extreme just because she doesnot like the smell of bacon cooking.
 
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