Are you achin’ for some bacon?

February 8th, 2009 by katie

It just doesn’t have the same ring to it when written.

Does anyone not love bacon? We love bacon as much as the next family and frequently cook a pound of it to have with fried eggs, rolled up into breakfast tacos, or added to sandwiches or burgers or salads.  Generally, we pan fry our bacon because it gives us a lot more control over the doneness level.  I like bacon to be chewy but not rubbery and mrChaos likes it a little more done and cispy.  Pan frying a pound of bacon takes probably 30 minutes of active cooking time-standing at the stove, checking, flipping, rotating, removing pieces that are done and adding new ones.  It is a bit of a pain especially when everyone is clamoring for their eggs to be done and the toast needs to be started and is there any butter?

We decided recently to experiment with different bacon preparations.  The microwave is ok, it tends to over or under cook the bacon but is ok in a pinch for a couple slices.  I have found a minute per slice to be a good guideline.  Baking the bacon was the next frontier then.  How nice would it be to just lay out a pound of bacon on a tray, set a timer, then wander off to do whatever it is that needs to be done?

We did two baking sheets for one pound of bacon-one with a rack and one without.  The bacon cooked on the rack was thinner and crisper and could be difficult to remove from the rack without tearing.  It was mrChaos’s favorite.  The bacon cooked directly on the baking sheet was thicker and chewier and a bit greasier-definitely my favorite.  Pan frying is still our favorite method, but the baking method is a close second and we will probably continue using it both with and without a rack.

Bakin’ Bacon

makes 1 lb, cook time 20-30 min
  • 1 lb bacon
  1. Line two rimmed baking sheets with foil (that’s the best part of this method, no clean-up, just crumple and toss), do not skip this step because you do not want to have to clean up baked on bacon grease.
  2. Place bacon either directly onto foil lined baking sheets or onto cooling racks placed on the baking sheets depending on your preference.
  3. Arrange baking sheets in a cold oven, turn heat to 400°F.
  4. Check bacon frequently after about 15 minutes or whenever your oven beeps to let you know it is ready.
  5. Remove bacon once it is cooked to desired doneness.  We removed it in a couple of batches, the first batch was the end pieces that were done faster than the pieces in the center.
  6. Blot on paper towels, serve or store.
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Posted in Breakfast, Easy, Fast, Sides, Snacks/Appetizers

13 Responses

  1. Michele

    I’ve been baking my bacon for a lot of years. The best thing that I’ve found for baking the bacon on is Reynolds release foil. The bacon never sticks.

  2. Liz

    My mom tried baking bacon a couple months ago and told me about it. I have to say that I was really excited about this discovery! I HATE standing at the stove frying bacon with grease splattering everywhere, and it seems the bacon never comes out just right for me. Baked bacon is perfect for me!

  3. noble pig

    Oh wow, I love me some bacon! This looks and sounds delicious! Thanks for sharing!

  4. Jancd

    I’ve been baking bacon for a few months and decided it’s the only way to go. The bacon stays flat, you don’t have to constantly watch it and you can bake it as crispy as you like. It’s so much easier than the pan method and it’s all done at one time.

  5. Tami Lyn

    I, too, prefer to bake it. My hubby can make it in the pan on the stove and get it perfect. I turn my back to grab something off the counter and it is toast!.

  6. My First Kitchen

    I love tips like this. It’s just me and the man, so bacon tends to go bad before we can use a whole package. I know – criminal. I started freezing it though, and now that I have a better way to cook it, it’ll be making many more appearances.

  7. Kristen

    A friend of mine just told me she always does her bacon in the oven. I never, ever would have thought to do that but you can bet I’m going to try it! What a great idea!

  8. Mrs. L

    I’m with you, I prefer it baked directly on the pan without using a rack. Yum.

  9. cheryl

    My favorite way to do this is to flip the bacon once halfway during cooking, and to rub the top with a mixture of brown sugar and cayenne. The sweet and spicy combo, along with the bacon’s natural saltiness, is unbelievable.

    I have one friend who won’t come over for dinner. He only comes for brunch because he knows that’ll be on the menu. (I don’t know why he doesn’t make it himself. Lazy bum.)

  10. Amy

    I found a Velveeta-branded container in my mom’s cabinet that turned out to be the *perfect* size for storing cooked bacon!

  11. laurieann

    try using your goerge foreman. It’s the only thing that I cook on it!

  12. JerseyRED

    Minor FYI for those NOT in the know:
    But the LARGE or WIDE heavy duty foil so ONE sheet of foil cover the sheet pan. If you try to use multiple sheets of foil… you may as well not bother.
    Bacon fat LOVES to travel.

  13. Jackie

    The only way we do our bacon, anymore, is to bake it. I learned a couple of years ago about baking it. We love it. I learned to do it almost exactly like you have said..only that after 6 to 8 minutes of bake time, you turn your baking sheet around and then bake for another 6 to 8 minutes and the bacon comes out perfect almost every single time 🙂

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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