First, Thank you to everyone who shared how they cook bacon. I have always fried bacon, and I thought adding water was an interesting technique.
Frying with or without water produced tasty bacon.
This morning, I used the oven at 400 degrees F for 20 minutes. When I checked it after 20 minutes, it was done perfectly.
This may be the easiest way to cook bacon. The flavor was a little more intense, and clean-up was a snap.
Next time Pellet Grill, the "Smoking Easy-Bake Oven"
I've seen the light too. I don't use a rack though. Line the pan with a sheet of foil and lay the strips on it. 400° for 10 minutes, pull the pan and flip the slices put the pan back rotated 180°. Done just right after another 3-5 minutes. Cleanup. Put the empty pan on the stove top to cool. The grease congeals by the time eating is done. Pick up the foil, crumple and toss. That's clean up. Put the pan away. Just what I need a simple mess free way to cook bacon. YEAH!
This is exactly how I do it, with the foil and with the flip and rotate.
I create far more bacon grease than I use. So yeah, once I get a full Mason jar, it does get tossed. And all “flavored” (maple, black pepper, etc) grease gets tossed.
I always do large batches of bacon in the oven or on the pellet grill, easy, tasty and no mess to clean up. I go with the foil or parchment paper lined baking sheet.
Yep I'm a racker too. Cold oven. Set to 400 convect bake and 5 mins. Oven will heat, then timer starts. Usually spot on. If I have cut it a little thick it mocha need a little more time. Remove rack with bacon, and then pour grease in my bacon grease can. Can do up to 4 lbs of bacon at a time in one oven, or 6 if I use both.
I cook my bacon in the oven also. I do not use a rack. My better half likes crispy bacon and I like floppy bacon. My technique is 400°, her bacon goes onto the sheet one slice deep. My bacon goes on the sheet two pieces stacked up. Flip after about 10 minutes. Both come to our exact likeness.
bbqLuv if I can make a suggestion, when using your “smoking easy-bake oven”, sprinkle equal parts brown sugar and black pepper onto the bacon. Go as heavy or as light as you want. In my opinion it takes bacon to the next level.
Finished a lb of bacon in the oven this morning. Started on the griddle, but it turns out my spare propane tanks were all empty. Oven bacon is certainly easy!
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to fiddle with a more capable cooker)
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1 lb bacon, thick cut (12 slices) single layer on a foil-lined half sheet pan.
roast 20 min x 375F.
flip.
roast 5 min x 375F.
drain on paper towels.
pour off bacon fat while still hot and save or use.
discard cooled foil (cleanup complete).
eat.
repeat.
I have to admit, I prefer oven-baked; but very often Carol does it in the microwave, with paper towels. Not the way I would do it, but not worth a complaint.
I love the oven method even with its quirks. I’ve cooked thin, thick, homemade, and cheap bacon in the oven at 400°F to 425°F and 20 min is usually too short. I’ll go in 5 min intervals after the 20 min watching like a hawk. Like trying to soften butter in a microwave, the bacon goes from underdone to “oh no!” in a blink of an eye. It also typically continues to cook from the lingering grease/heat after it’s out so judging that is a challenge for people with a particular bacon doneness.
We’ve been doing the microwave version for a while now but had been doing the oven method with racks. I can’t remember if we used foil or not though since it’s been a while.
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